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    Banana-Caramel Crepes with Chocolate Hazelnut

    WebMD Recipe from EatingWell.com

    Banana-Caramel Crepes with Chocolate Hazelnut

    Try these banana and chocolate hazelnut crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside. Feel free to roll or fold your crepes around your filling any way you choose.

    This Recipe Is:
    Ingredients
    Prep: 30 minutes | Total Time: 1 hour
    • 1/2   cup
      whole-wheat flour, preferably white whole-wheat (see Tip)
    • 1/2   cup
      all-purpose flour
    • 1   teaspoon
      granulated sugar
    • 1/4   teaspoon
      salt
    • 3  
      large eggs
    • 1/2   cup
      low-fat milk
    • 2   teaspoons
      canola oil, or melted butter
    • 1/2   cup
      seltzer water
    • 1   tablespoon
      butter
    • 1/4   cup
      packed brown sugar
    • 4  
      medium bananas, sliced
    • 3   tablespoons
      chocolate-hazelnut spread
    • 1   tablespoon
      low-fat milk
    • 2   teaspoons
      confectioners’ sugar
    Instructions
    1. Process whole-wheat flour, all-purpose flour, granulated sugar, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
    2. Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
    3. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
    4. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven.
    5. Heat 1 tablespoon butter in a large nonstick skillet over medium heat until melted. Stir in brown sugar and bananas. Cook, stirring lightly, until the sugar just coats the bananas, about 30 seconds. Remove from the heat. Stir chocolate-hazelnut spread and milk in a small microwave-safe bowl until smooth. Microwave until warm, about 30 seconds.
    6. To assemble, place a crepe on a clean cutting board. Spread about 1/3 cup of the bananas in the center, leaving a 1- to 2-inch border. Drizzle with 2 teaspoons of the chocolate-hazelnut mixture. Fold in the sides to make a square shape, leaving a “window” in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Just before serving, sift confectioners’ sugar over the crepes.

     

    Tip
    White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores. Store it in the freezer.
    Nutritional Information

    Makes: 6 crepes
    • Calories302
    • Fat9 g
      • Saturated fat2 g
    • Cholesterol99 mg
    • Carbohydrates49 g
      • Dietary fiber4 g
    • Protein8 g
    • Sodium150 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.

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