Banana Crepes with Choco-caramel Sauce

Ingredients

• 250 g (2 cups)plain flour
• 3eggs
• 240 ml (1 cup)milk
• 60 ml (1/4 cup)oil
• 2.5 ml (1/2 teaspoon)baking powder
• A dashsalt
• 12 g (1 tablespoon)sugar
• 480–720 ml (2–3 cups)hot water
• 57 g (1/4 cup)butter, for coating
• 6 largebananas
• 240 ml (1 cup)choco-caramel sauce
• 198 ml (6.7 fluid ounces)all-purpose cream or whipping cream
• 6 g (1/2 tablespoon)sugar
• 45 g (1/2 cup)chocolate flakes (optional)
• 45 g (1/2 cup)sliced almonds (optional)

Instructions

1. 1

   Prepare the toppings

   Cut the bananas in half lengthways and set them aside. Add 1/2 tablespoon sugar to the cream and whip with a hand mixer. Refrigerate the whipped cream until needed.

2. 2

   Mix the batter

   Put the flour, eggs, milk, oil, salt, 1 tablespoon sugar and baking powder in a bowl. Mix with a mixer until everything is well combined.

3. 3

   Heat the pan

   Warm a pan over medium heat and brush or spray it with oil if needed. Whisk continuously as you add hot water to the batter, 1/4 cup at a time, until it has the consistency of melted ice cream.

4. 4

   Cook the crepes

   Pour or scoop batter into the pan, then lift and rotate the pan to spread it as thinly as possible. Cook for 1–2 minutes, until lightly golden, then turn and cook the other side for another minute. Transfer each cooked crepe to a plate and brush lightly with butter.

5. 5

   Fill and serve

   Spread choco-caramel sauce over a crepe. Put a banana half at one end and roll it up. Place on a serving plate, pipe whipped cream on top, drizzle with a little more sauce, and finish with almonds and chocolate flakes if desired.

What are banana crepes?

Crepes are thin pancakes associated with French cooking, though sweet fillings and toppings have made them popular in many places. This version pairs banana with choco-caramel sauce and whipped cream for a dessert-style filling.

The batter is thinned with hot water so it can spread across the pan in a delicate layer. A light butter coating and freshly assembled filling help keep each crepe soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 9g protein, 52g carbs, 30g fat.

The crepes get much of their carbohydrate from flour, sugar and banana, while oil, butter, cream and choco-caramel sauce contribute much of the fat. Eggs, milk, cream and almonds add protein. Serve with fresh fruit on the side for a simple way to balance the sweet, rich crepes.

Getting the batter right

Mix thoroughly: Blend the flour, eggs, milk, oil, salt, sugar and baking powder until incorporated before adding the hot water.

Thin gradually: Whisk in the water 1/4 cup at a time, stopping when the batter resembles melted ice cream. The recipe gives a 2–3 cup range, so use the consistency cue rather than adding it all automatically.

Spreading a thin crepe

Pan movement: Pour in the batter, then lift and rotate the pan straight away to spread it into a thin layer. Work promptly while the batter is still fluid.

Pan preparation: A light film of oil is suggested if needed. Avoid leaving excess oil in the pan, which can make the batter harder to spread evenly.

Knowing when they are cooked

First side: Cook for 1–2 minutes, looking for a lightly golden surface before turning.

Second side: Give it about another minute. The crepe should be cooked through but still soft enough to roll without cracking.

Banana and cream choices

Bananas: Use large bananas and cut them lengthways in half as directed. Their shape makes them easy to place along one end of a crepe before rolling.

Cream: Either all-purpose cream or whipping cream works here. Whip it with the measured sugar and keep it chilled until the crepes are ready to serve.

Assembling and serving

Fill to order: Spread sauce over each crepe, add the banana and roll it up. Add the whipped cream, extra sauce and optional toppings once the crepe is on the plate.

For contrast, serve the crepes with fresh fruit alongside. The recipe's almonds and chocolate flakes are optional, so leave them off if you prefer a simpler finish.

Recipe notes & tips

• Whisk continuously while adding hot water so the batter thins evenly.
• Add water in stages and stop once the batter reaches the stated consistency.
• Rotate the pan as soon as you pour in batter to spread it thinly.
• Keep the whipped cream refrigerated until the crepes are ready to assemble.
• Brush each cooked crepe lightly with butter rather than adding a heavy coating.
• Add the toppings just before serving to keep the crepes neat.

Variations

• Extra chocolate: Add more chocolate flakes over the cream for a stronger chocolate finish.
• Nut-free topping: Omit the sliced almonds and use only the optional chocolate flakes.
• Cream topping: Use whipping cream instead of all-purpose cream if that is what you have.
• Sauce on the side: Serve extra choco-caramel sauce separately so everyone can add their preferred amount.
• Simpler finish: Skip both optional toppings and serve with the banana, sauce and whipped cream.

Common mistakes to avoid

• Adding all the water at once: The batter can become too thin; whisk it in 1/4 cup at a time and check the consistency.
• Skipping the pan swirl: The batter may set in a thick patch; lift and rotate the pan immediately after pouring.
• Turning too early: The first side may tear; wait for it to become lightly golden before flipping.
• Overcooking: Crepes can become dry and difficult to roll; follow the stated cooking times and check for light golden colour.
• Overfilling: Too much banana or sauce can make rolling awkward; spread the sauce over the surface and place the banana at one end.

How to store

Store leftover crepes, whipped cream and toppings separately in covered containers in the fridge and use within 2 days. Reheat plain crepes briefly in a pan over low heat, then fill and top just before serving; avoid reheating the assembled crepes with the cream.

Frequently asked questions