Chocolate Drizzled Banana Cream Crepes Recipe
Delight in these decadent Chocolate Drizzled Banana Cream Crepes, featuring thin, tender crepes filled with a luscious whipped cream and fresh banana mixture, then topped with rich melted chocolate, optional caramel sauce, and decorative chocolate shavings and banana slices. Perfect for an indulgent breakfast or dessert treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 crepes 1x
- Category: Breakfast, Dessert
- Method: Pan-frying
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Filling:
- 1 ½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
For Topping:
- Melted chocolate or chocolate syrup
- Caramel sauce (optional)
- Shaved chocolate or chocolate chunks
- Extra banana slices
- Whipped cream
Instructions
- Make the Crepes: In a large bowl, whisk together the all-purpose flour, sugar, and salt. In a separate bowl, beat the eggs, milk, vanilla extract, and melted butter until combined. Slowly pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Heat a lightly greased non-stick skillet over medium heat. Pour about ¼ cup of batter onto the skillet, swirling to spread it thinly and evenly. Cook each crepe for 1–2 minutes per side until lightly golden. Repeat this process with the remaining batter, stacking the crepes on a plate.
- Prepare the Filling: Chill a mixing bowl in the refrigerator for best results. Pour the heavy whipping cream into the chilled bowl, add powdered sugar and vanilla extract, then beat with an electric mixer until stiff peaks form. Gently fold in the sliced bananas to avoid mashing them, combining evenly with the whipped cream.
- Assemble the Crepes: Lay one crepe flat on a clean surface or plate. Spoon a generous portion of the whipped cream and banana mixture into the center. Carefully roll the crepe up tightly around the filling. Repeat this process for all remaining crepes.
- Decorate & Serve: Arrange the rolled crepes on a serving plate. Drizzle generously with melted chocolate or chocolate syrup, and if desired, add caramel sauce for extra sweetness. Garnish each crepe with additional banana slices, shaved chocolate or chunks, and a dollop of whipped cream. Serve immediately to enjoy at their freshest.
Notes
- Ensure the batter is smooth to avoid lumps in crepes.
- Use ripe bananas for optimum sweetness and creaminess.
- Chilling the bowl before whipping cream helps achieve stiff peaks faster.
- Crepes can be made ahead and refrigerated; reheat gently before filling.
- The caramel sauce is optional but adds a nice tangy sweetness contrast.
- For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free chocolate syrup.
Nutrition
- Serving Size: 1 crepe with filling and toppings
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 105 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: banana crepes, chocolate drizzle, whipped cream filling, dessert crepes, breakfast crepes, French dessert