Chocolate and banana crepes

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Crepes are so versatile and can be made healthier with the addition of fruit or even savoury fillings. These crepes are sure to please children and adults alike with their chocolate and banana filling.

Serves: 4

Time to make: 20 mins

Ingredients

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¼ cup flour

½ cup skim milk

1 egg

2 tablespoons chocolate spread, warmed

2 bananas, sliced

4 tablespoons blueberries, to serve

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Instructions

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1 Whisk together flour, milk and egg until smooth.

2 Lightly spray a 15cm frying pan with oil and place over a medium heat. Pour 2 tablespoons batter into pan and swirl to cover base. Cook for 2 minutes or until bubbles rise. Carefully flip crêpe and cook for another minute until golden. Transfer to a plate. Repeat to make 4 crêpes.

3 Thinly spread half of each crêpe with chocolate spread. Top with banana slices. Fold other half over. Serve with blueberries.

Variations

Make it gluten free: Use gluten-free baking mix and check chocolate spread is gluten free.

HFG tip

For more pancake and crepe recipes head here.

Nutrition Info (per serve)

Calories 193 cal

Kilojoules 810 kJ

Protein 6 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 18 g

Dietary fibre 2 g

Sodium 60 mg

Calcium 60 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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