Treat yourself to some banana split crepes. Delicate crepes with a sweet cream filling, bananas and chocolate. Is it dessert or breakfast? I say both! I have never been much of a breakfast person. On the occasion when I’m in the mood for breakfast, I like to do it big. Something like these oh-so sweet and lovely banana split crepes.
There is no mistaking that these crepes are an indulgence. It is not the sort of thing you would eat for breakfast everyday. They remind me of the Nutella banana crepes I enjoyed so much in Paris. I couldn’t get enough of them.
I used to be so intimidated by crepes. I’m not sure why. They are really simple to make.
Banana Split Crepes
For the crepe:
1 Cup all-purpose flour
1 Cup milk
¼ Cup butter, melted
¼ Tsp salt
2 Tsps sugar
For the filling:
1 Cup banana coins
¼ Cup powdered sugar
For the crepe, whisk in a bowl the eggs with the salt.
Gradually add the flour, milk, and melted butter. Whisk until the batter is well incorporated.
Let the batter rest for 20 minutes.
Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
Pour 2-3 tbsps of the crepe batter and spread over the entire surface. Cook on each side for 45-30 seconds.
Fold in half the crepe and fill one-quarter of it with whipped cream and the bananas coins.
Fold again to have a triangle. Transfer to a plate and garnish with chocolate syrup, powdered sugar, and more banana coins.
Serve and enjoy.
Tip: Refrigerate the batter for an hour. Refrigerating the batter after it’s been mixed, “relaxes” the gluten and makes for light, airy crêpes.
What’s your favorite breakfast indulgence?
Here are a few other indulgent breakfast treats for you to try:
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