Name: BANANA CHOCOLATE CRÊPES
Ingredients: 2¾ cups organic buckwheat flour; ⅓ cup melted butter; ⅓ cup brown sugar; 2 teaspoons table salt; 6 eggs; 4¼ cups organic whole milk; 1 teaspoon vanilla extract; 4 chocolate bar squares (72 percent dark chocolate); 1 cup strawberry jam; 4 bananas (halved); Whipped cream (to taste)

Print Recipe

Servings: servings

Author: Olivier Bessaignet, cook/co-owner, Olivier’s Organic French Crêpes in Reno

Ingredients

2¾ cups organic buckwheat flour
⅓ cup melted butter
⅓ cup brown sugar
2 teaspoons table salt
6 eggs
4¼ cups organic whole milk
1 teaspoon vanilla extract
4 chocolate bar squares 72 percent dark chocolate
1 cup strawberry jam
4 bananas halved
Whipped cream to taste

Instructions

Heat crêpe pan (Bessaignet recommends the 14-inch CrepePro Full) over medium heat. Combine flour, butter, brown sugar, salt, eggs, milk, and vanilla in bowl until combined. Chill 30 minutes to 24 hours. Heat your crêpe pan on stovetop to 480 degrees F.
Pour 4 tablespoons batter onto generously greased pan and tilt pan so batter stretches as far as it can go. Cook for 1 to 2 minutes, then flip. Melt chocolate bar squares directly on crêpe after first flip, then cook other side of crêpe for 30 seconds.
Remove crêpe from pan. Add smear of strawberry jam and ½ a banana. Roll crêpe like a burrito or fold into triangle. Add whipped cream on top if desired.

Crêpe Adventure

Few foods offer as much variety as the crêpe. The soft, thin confection creates an ideal foundation for sweet, savory, or downright indulgent fillings. Explore summertime flavors at one of…