These crepes are a favorite in my house, especially with the youngest members of the family. The chocolate batter makes the crepes sweet on their own but the filling makes them incredibly rich and decadent. I’ll often serve them as a dessert or for brunch alongside a savory crepe. Mix it up by using different fruit fillings or syrups for topping.
Place a little of the oil into a small skillet and using a paper towel, grease the pan. Place over a medium-low heat for 1 minute. In a large bowl, combine the flour, cocoa powder, icing sugar, milk, eggs, butter and vanilla until smooth. Pour approx. 1/2 cup of the batter into the pan. Lift and swirl the batter around the pan until the bottom is completely covered. Return to the heat and cook for approx. 1 minute until set. Invert the pan and slide the crepe onto a plate. Cover to keep warm. Repeat the process with the rest of the batter. Once all the crepes are cooked, place each one on a plate and spread 1 tablespoon of the Nutella down the center of each one. Top with banana slices and fold over the sides. Drizzle with syrup and dust with icing sugar. Serve warm.
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- 1 tablespoon oil
- 1 flour
- 1/3 cup cocoa powder
- 1/4 cup icing sugar (plus more for garnish)
- 1 1/4 cups milk
- 2 large eggs, beaten
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 2 bananas, sliced
- 1 cup strawberries, sliced
- 1 cup Nutella
- 1/2 cup strawberry syrup
About Theresa Toth, Easy Peasy Eats
I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!