Banana-Chocolate Crepes with Toasted Hazelnuts
A breakfast that includes chocolate is an indulgence, so these are a good choice for a festive weekend brunch with friends. Prepare the crepes the night before, whip up the sauce and banana filling in the morning, and serve them with Champagne.
- 6 Tbs. (3 oz./90 g) unsalted butter, melted
- 1 1/4 cups (10 fl. oz./310 ml) whole milk
- 2 eggs
- 1 tsp. sugar
- 1/4 tsp. fine sea salt
- 1 cup (5 oz./155 g) all-purpose flour
- Canola oil or clarified butter for cooking
- 3/4 cup (6 fl. oz./180 ml) heavy cream
- 1/4 lb. (125 g.) semisweet chocolate, coarsely chopped
- 2 bananas, peeled and sliced
- 1 Tbs. firmly packed light brown sugar
- 1/4 cup (2 oz./60 g) toasted, skinned and chopped hazelnuts
In a blender, combine 2 Tbs. of the melted butter, 1 cup (8 fl. oz./250 ml) plus 2 Tbs. of the milk, the eggs, sugar and salt. Add the flour and process until smooth, occasionally stopping the blender to scrape down the sides as necessary. Pour into a bowl and cover. Refrigerate for at least 2 hours or up to overnight.
Lightly oil an 8-inch (20-cm) crepe or nonstick fry pan and place over medium-high heat until hot. Add the remaining 2 Tbs. milk to the batter and whisk well. Pour 1/4 cup (2 fl. oz./60 ml) of the batter into the pan and tilt the pan to cover the bottom evenly. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden, about 1 minute more. Transfer to a plate. Repeat with remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 8 crepes. Set the crepes aside. (The crepes can be made up to 2 days ahead, covered with plastic wrap and refrigerated.)
In a small saucepan over medium heat, bring the cream to a simmer. Remove from the heat and add the chocolate. Let stand for 3 minutes, then whisk until smooth. Cover and set aside to keep warm.
In a fry pan over medium heat, warm 2 Tbs. of the melted butter. Add the bananas and cook, stirring gently, until heated through, about 2 minutes. Add the brown sugar and cook until it melts, about 1 minute. Remove from the heat.
Preheat an oven to 350°F (180°C). Lightly brush a rimmed baking sheet with some of the remaining 2 Tbs. melted butter.
Place 1 crepe on a work surface. Place a few caramelized banana slices on the lower right quadrant of the crepe. Fold the crepe in half from left to right, then in half again from top to bottom to cover the bananas and form a triangle. Place on the prepared baking sheet. Repeat with the remaining crepes and bananas. Brush the tops of the filled crepes with the remaining melted butter. Bake just until hot throughout, about 5 minutes.
To serve, place 2 crepes on each plate. Drizzle with the chocolate sauce, then sprinkle with the hazelnuts. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)