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Chocolate Banana Crepe Tower

by Matthew Johnson featured in 4 Creative Crepe Decorations

Ingredients

for 4 servings

  • ¼ cup
    unsalted butter, 1/2 stick, melted (55 g)
  • 3 tablespoons
    granulated sugar
  • 3 large eggs
  • 3 cups
    whole milk (720 mL)
  • 2 cups
    all-purpose flour (250 g)
  • 1 pinch salt
  • chocolate hazelnut spread, for serving
  • banana, sliced, for serving
  • whipped cream, for serving
    Calories 566
    Fat 23g
    Carbs 69g
    Fiber 1g
    Sugar 16g
    Protein 19g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
  2. Heat a small nonstick skillet over medium heat. Scoop a ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
  3. Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
  4. Spread the chocolate hazelnut spread over the crepes. Roll up. Cut off each end, then cut the each roll in half crosswise.
  5. To serve, set 3 rolls on a plate and top with 4 banana slices. Top with 3 more rolls perpendicular to the first stack, more bananas, and one more layer of crepe rolls. Top with whipped cream. Repeat with the rest of the crepes.
  6. Enjoy!
 

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