Thin, golden crepes folded into neat triangles hide a warm chocolate and banana filling in every bite. This sweet treat is quick to make, fun to fold, and perfect for dessert or a special brunch. Serve the triangles warm with an extra drizzle of chocolate for a truly indulgent finish.
Ingredients
- 100 ml (3.4 fl oz / about 1/3 cup + 1 tbsp) milk
- 1 egg
- 30 g (1 oz / about 1/4 cup) all-purpose flour
- 30 g (1 oz / 2 tbsp) chocolate spread
- 80 g (2.8 oz) banana
- 5 g (1 tsp) butter
- Sweetener, to taste
- 1/2 tsp baking powder
Instructions
- Whisk the flour, egg, milk, and baking powder into a smooth batter.
- Fry thin crepes in a hot skillet with a little butter.
- Cut each crepe in half.
- Spread a little chocolate spread on one edge, add sliced banana, and fold the edges around the filling into a triangle.
- Optionally, toast the triangles on both sides until golden.
Tips
- Keep the batter smooth and thin so the crepes fold without cracking.
- Slice the banana just before folding so it stays fresh and firm.
- Toast the triangles briefly for a crisp edge and a warm, melty center.
For more dessert ideas, try Microwave Chocolate Sponge Cake with Banana Cream and Chocolate Snickers Protein Crepe. For more crepe inspiration, see the Serious Eats website.
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Nutrition: per 100 g: 155 kcal, protein 6 g, fat 5 g, carbs 24 g