The traditional crepes but with a unique flavor, chocolate with banana.
Learn more about Victoria Cherniag Ruiz
Ingredients8 portions
Preparation
In a medium bowl, combine the flour, the sugar substitute, the cocoa powder and the salt.
Add milk, egg, oil and vanilla, beat until mixed.
Heat a little oil and when it has warmed up well, remove from heat.
Add two tablespoons of the mixture and tilt the pan to spread the mixture. Put the pan on heat for 30 to 45 seconds.
Peel the bananas, put in a pan spray oil and add the bananas, cook until golden brown (3 to 4 minutes).
Heat the cream ice cream over low heat in a pot, remove the pot from the heat and add the rum extract.
Divide the crepes into 8 plates double the crepes as desired. On top of the crepes, put pieces of banana and then sprinkle with the caramel mixture.
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