These crepes with bananas and hazelnut sauce are healthful. Plus they are especially tasty with the hazelnut and chocolate flavored sauce.
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cup fat free milk
2 large eggs, lightly beaten
1/4 cup hazelnut-chocolate spread (such as Nutella)
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
2 large, firm non-peeled bananas, about 1-3/4 pound
Powdered sugar (optional)
To prepare crepes, lightly spoon flour into a dry measuring cup, level with a knife. Place flour, sugar and salt in a medium bowl; stir with a whisk. Combine 1-1/2 cup milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.
Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4-cup batter into pan; quickly tilt the pan in all directions so batter covers pan with a thin film. Cook about one minute.
Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds. Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
To prepare sauce, combine the hazelnut-chocolate spread, 2-tablespoons milk and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.
Peel bananas and cut in half lengthwise; cut each half crosswise into two pieces.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange four banana pieces in a single layer in pan. Cook one minute or until lightly browned. Turn pieces over; cook on minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.
Place one banana piece in center of each crepe. Fold sides and ends over, and place seam side down on clean surface. Repeat procedure with remaining banana pieces and crepes.
Spoon about 1-tablespoon sauce onto each of four plates, spreading to cover center of plates. Arrange two crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.
Notes: Sloshing the sauce over the crepes may be traditional, but is not particularly attractive. If you're looking for an attractive presentation, drizzle the sauce on the plate before setting the crepes on the plates. This prevents it from discoloring the delicate crepes. A dusting of powdered sugar finishes the dish.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 312; Total Fat: 7.6g; Saturated Fat: 1.8g; Cholesterol: 81mg; Sodium: 148mg Carbohydrates: 51.6g; Fiber: 3.3g; Calcium: 141mg
Did you know?
February 5th is World Nutella Day.
You may also enjoy...
Share This Page