Crepes with Bananas and Hazelnut Chocolate Sauce
Healthy Breakfast Recipe
Crepes:
1 cup all purpose flour
1 tablespoons sugar
1/4 teaspoon salt
1-1/2 cup fat free milk
Two large eggs, lightly beaten
Cooking spray
Sauce:
1/4 cup hazelnut-chocolate spread (such as Nutella)
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
Two large, firm non-peeled bananas, about 1-3/4 pound
Powdered sugar (optional)
Directions:
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.
Recipe makes four servings.
