Chocolate Banana Crepes

Say hello to my new favorite breakfast!  Not only are these delicious and indulgent, they are so easy to make.  I actually think these are easier than regular pancakes.  They cook faster and since they are so thin you don't have to worry about the batter flying off when you flip them over.  Another bonus is that they are so versatile.  They were wonderful with the bananas, whipped cream, and chocolate syrup but you could do any combo you like.  Caramel sauce was delicious with the bananas, and strawberries were perfect with the chocolate sauce.  You could even take it a step further and sprinkle it with mini-chocolate chips or chopped nuts.  

Chocolate Banana Crepes Recipe
from Gimme Some Oven

Ingredients:
1 cup all-purpose flour
3 Tbsp. unsweetened dutch cocoa powder
1 Tbsp. powdered sugar (or I used 2 Tbsp.)
1 1/2 cups (I used 1% milk)
2 large egg whites
1 whole egg
1 tsp. oil
3 bananas, sliced
whipped cream (homemade or cool-whip)
Toppings: chocolate syrup, caramel syrup, Nutella, mini chocolate chips, chopped nuts, etc.

Method:

In a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth. (You can also do this with an electric mixer.)

Heat a large nonstick pan on medium-low heat, and grease with cooking spray. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.

To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings. Serve warm.

(This batter will also keep in the refrigerator for up to a day.)

Makes 12 servings.