This banana crepe recipe is a versatile and delicious dessert. You can combine the banana with hazelnut cream, peanut butter, chocolate, jam, or condensed milk. You choose how to enjoy it, prepare it.
For the crepes:
Combine the eggs, milk, flour, 2 tablespoons of butter, and salt in a medium bowl. Heat a 10-inch skillet over medium heat. Lightly grease the skillet with the remaining 2 tablespoons of butter using a brush. Pour 1/4 cup of the mixture into the skillet and swirl it around to form a thin crepe covering the entire surface. Cook for 1 to 2 minutes and flip the crepe to cook the other side for 10 seconds. Repeat this process to make 10 crepes.
For the filling:
Whisk together the milk, condensed milk, eggs, and cornstarch in a medium saucepan until well combined. Heat, stirring constantly over medium heat until it boils. Reduce the heat to low and cook, stirring constantly for 5 minutes or until thickened. Remove from heat and stir in the vanilla extract. Allow to cool to room temperature. Add the bananas and set aside.
For the chocolate sauce:
Combine Abuelita chocolate and the half-and-half in a small saucepan. Heat over medium, stirring constantly until melted and smooth. Pour over the prepared crepes and serve immediately.
Fill each crepe with 1/2 cup of banana filling and fold them. Serve immediately topped with the chocolate sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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