Wholewheat Banana Crepes with Chocolate Hazelnut Drizzle
Prep time
Cook time
Total time
Wholewheat crepes stuffed with bananas and topped with chocolate hazelnut drizzle. Wholesome enough to enjoy for breakfast and naughty enough for dessert.
Author: Emma
Serves: 4-5 people (makes about 10 crepes)
Ingredients
Crepes:
3 eggs
1 cup wholewheat Flour
1 cup milk
¾ cup water
1 tbsp honey
1 tsp vanilla
pinch of salt
1 tbsp butter, melted
Filling:
3-4 Bananas cut into thin rounds
Topping:
¾ chocolate hazelnut spread*
1-2 tbsp milk
¼ cup chopped hazelnuts (optional)
Method
Put all the crepe ingredients into blender and blend until thoroughly mixed, allow to stand for 15 minutes while you prepare filling and topping (and your morning tea or coffee perhaps!)
Heat a little sliver of butter on a 10 inch nonstick frying pan
Pour in just enough batter to thinly cover the bottom of the pan
Cook over medium heat for just a minute or two until golden, and then carefully flip over and cook until golden on the other side
To prepare the drizzle, simply melt the chocolate hazelnut spread over a low heat in a small saucepan, thin to desired consistency with 1-2 tbsp of milk
When the crepes and drizzle are ready, its time to assemble the crepes!
Place 5-6 banana rounds in the center third of the crepe, fold over the left third, and then the right, repeat until all crepes are stuffed
Drizzle chocolate over the top and follow with a sprinkle of hazelnuts
Enjoy!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/wholewheat-banana-crepes-with-chocolate-hazelnut-drizzle/