Enjoy easy chocolate recipes? Try our chocolate dessert crepes with bananas, caramel and chocolate sauce!
Who doesn't love a chocolate caramel recipe?
That is one of my all-time favorite flavor combinations.
Adding bananas—which create their own caramel sauce when cooked—takes this chocolate dessert to a new level of heaven.
Prepare chocolate crepes and set aside, keeping them warm while you prepare the banana filling. If you made them ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Next, make sauces. Cover and set aside while you make the banana filling.
Melt butter in small saucepan over medium heat. Add sugar, cinnamon and lemon juice, stirring to combine. Let simmer for 30 seconds. Reduce heat to low. Add bananas, stirring gently to coat with sauce. Cook for one minute, no longer, or bananas will become mushy. Remove from heat.
Assemble crepes: Lay first crepe on the serving dish. Spoon ½ cup of filling along half of crepe and roll up. Drizzle with 1 tbsp of warm caramel sauce and 1 tbsp of warm chocolate sauce. Garnish with whipped cream and a dusting of cocoa powder. Repeat with remaining crepes and serve immediately.
Yield: 4 servings (1 crepe each)
Want more easy breakfast recipes with crepes? Subscribe to The Crepe Vine, our free monthly newsletter. You'll receive the latest updates from our site, exclusive previews of our recipes, and much, much more. Sign up today and you'll receive a copy of the easiest and most delicious chocolate crepe recipe in the world.