How to Make Dessert Crepes with Homemade Chocolate Sauce - A Step-by-Step Guide

There is something undeniably enticing about a well-made crepe. The thin, delicate pancake, folded or rolled with an assortment of sweet or savory fillings, has a certain elegance and sophistication that never fails to impress. And when you add a luscious homemade chocolate sauce to the mix, you've got a dessert that is guaranteed to delight and satisfy even the most discerning sweet tooth.

Whether you're planning a special dinner for guests or simply craving a decadent treat for your...

Read more Snack recipes

Ingredients

  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 ¼ cups milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon butter, or more as needed
  • 2 teaspoons butter
  • 1 tablespoon milk
  • 2 teaspoons hazelnut liqueur
  • 2 tablespoons confectioners' sugar, or more to taste
  • 1 tablespoon unsweetened cocoa powder
  • 2 ripe bananas, sliced

Information

  • Prep Time: 20 mins
  • Cook Time: 8 mins
  • Additional Time: 30 mins
  • Total Time: 58 mins
  • Servings: 4
  • Yield: 4 crepes

  • Sift flour and salt into a large bowl. Combine 1 1/4 cups milk, egg, and oil in a second bowl and beat until well combined. Add milk mixture to flour mixture and stir to combine. Set batter aside for 30 minutes.
  • Melt 1 teaspoon butter in an 8-inch skillet over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide crepe onto a warmed plate. Repeat with remaining batter.
  • Melt 2 teaspoons butter in a saucepan; stir in 1 tablespoon milk and hazelnut liqueur. Add confectioners' sugar and cocoa powder and keep warm over very low heat.
  • Distribute crepes amongst plates. Add 1/4 of the banana slices onto each crepe and pour 1/4 of the chocolate sauce on top. Roll up crepe and fold. Dust with confectioners' sugar.
  • Nutrition

    307 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 55mg
    • Sodium: 110mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 3g
    • Total Sugars: 16g
    • Protein: 8g
    • Vitamin C: 5mg
    • Calcium: 110mg
    • Iron: 2mg
    • Potassium: 402mg