Chocolate and banana crepes
(at time of publication)
- ¼ cup flour
- ½ cup skim milk
- 1 egg
- 2 tablespoons chocolate spread, warmed
- 2 bananas, sliced
- 4 tablespoons blueberries, to serve
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.
Make it gluten free: Use gluten-free baking mix and check chocolate spread is gluten free.
For more pancake and crepe recipes head here.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 2g
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