Chocolate Banana Crepes

Ingredients

• Crepe Batter:
• 1/2 cup whole or 2 milk
• 1 1/2 tablespoons melted butter
• 1 egg yolk
• 1 teaspoon vanilla
• 2 teaspoons hazelnut liqueur
• 1 tablespoon cocoa
• 2 tablespoons confectioners’ sugar
• 1/3 cup white flour
• Chocolate Sauce:
• 1/2 tablespoon butter
• 1 tablespoon whole or 2 milk
• 2 teaspoons hazelnut liqueur
• 1 tablespoon cocoa
• 2 tablespoons confectioners’ sugar
• 2 ripe bananas, sliced

Directions

In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.

Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.

Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.

Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.