Chocolate Banana Crepes Dessert

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Naturally Savvy

Dessert crepes are a perfect way to end the meal and not feel like you have consumed a ton of calories. This recipe is for lacto-ovo vegetarians.

Chocolate Banana Crepes Dessert Recipe

Serves 6

Ingredients

 

Preparation

Place first 6 ingredients in a blender and blend until combined. Do not blend for too long, as the flour will become gluey because you are overworking the gluten in the flour.

Let batter sit overnight or at least 6 hours.

When ready to use, whisk the batter together by hand to reincorporate ingredients.

Heat oven to 350F and place your seasoned crepe pan in the oven to gently warm up (15 min).

Take pan out of oven and place on a medium heat burner until hot; if you have a gas burner you will need to play with the temperature a bit.

Place 1/2 tablespoon of butter into the pan and swirl it around until the butter has coated the entire inside of the pan.

Ladle in about a 1/3 cup of batter and immediately swirl around so it coats the entire inside of the pan. Pour off excess batter back into batter bowl. Cook crepe until the batter is almost dry and the bottom the crepe is golden. Gently turn the crepe over with a wooden spatula, and then cook until the crepe is golden (it might be spotty) on the other side. This should not take more than 30 seconds.

Take pan off the burner and flip crepe back over then put banana and chocolate inside and fold. Serve immediately and enjoy!

Vanilla Sugar

Ingredients

Pour 1/2 of sugar into container then split the vanilla bean in half, lengthwise.

Put half of the vanilla bean on top of the sugar that has already put into the jar.

Pour the remaining the sugar into the jar and top with the other half of the vanilla bean.

Stir sugar until bean halves are incorporated and let sugar sit for at least 1 day before use.

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Dessert Recipes - Chocolate Banana Crepes

(c) 2009, Lisa Odegard. Distributed by Tribune Media Services Inc.