Friday, October 15, 2010

Chocolate Nutella Banana Crepes with Kahlua Fudge Sauce


Chocolate Nutella Banana Crepe with Kahlua Hot Fudge Sauce and Whipped Cream
I have been wanting to make a chocolate crepe for the longest time, but never knew what to fill it with, then Sunday brunch it came to me! This was one of the best Sunday morning brunch/breakfast/lunch and dinner desserts! Made enough for the whole day, yep anytime of the day is a perfect time for these! Enjoy!

Chocolate Crepes Recipe

1 cup all-purpose flour
3 tablespoon unsweetened dutch cocoa powder
3 tablespoon powdered sugar
1 1/2 cups milk
2 large eggs
1 teaspoon canola oil

Filling with fruit is optional suggestions are raspberries,  sliced bananas or strawberries
 Optional Chopped hazelnuts
whipped cream
Chocolate Kahlua Hot Fudge (make ahead of time) or any store bought hot fudge sauce.
In a blender add flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth.
Heat a large nonstick pan and grease with cooking spray for each crepe made. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip, cook 30 seconds to 1 minute or until light golden brown. Continue making all remaining batter the same. Stack these with wax paper in between until ready to use. They freeze perfectly as well.
To serve on a flat open crepe,  place slices of banana on crepe, spoon nutella from one end of the crepe to the other, add  whipped cream to the top of each crepe.  Fold or roll from each edge of crepe over filling. Drizzle with Chocolate Hot Kahlua Fudge Sauce and  optional chopped hazelnuts.

(This batter will also keep in the refrigerator for up to a day.)
Makes 12 servings.
Printable Recipe
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