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Chocolate-Banana filled Crepes

By Paula Deen


Difficulty: Medium

Prep time: 30 minutes

Cook time: 15 minutes

Servings: 4-6


  • 1 egg yolk
  • 1 egg
  • 1 pinch salt
  • 1 cup all purpose flour
  • 1 1/2 to 2 cups milk
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract
  • 1 jar chocolate-hazelnut spread
  • 1 can whipping cream
  • 5 sliced bananas


Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.

Heat 6 inch skillet, well greased. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and repeat. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.