Description
Delicate chocolate crepes harness the irresistible combination of rich cocoa and creamy peanut butter marshmallow filling. Sweet French-inspired layers promise a luxurious dessert experience that satisfies chocolate and comfort cravings alike.
Ingredients
Scale
- 2 large eggs
- 2 large egg whites
- 3 large bananas, peeled and sliced
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ¾ cup milk (180 milliliters / 6 fl oz)
- ½ cup water (120 milliliters / 4 fl oz)
- ⅔ cup creamy peanut butter
- 3 tablespoons butter, melted
- ½ cup granulated sugar
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 3 tablespoons water
- 1 tsp pure vanilla extract (for crepes)
- 1 tsp pure vanilla extract (for filling)
- 1 tbsp pure vanilla extract (for bananas)
- ¼ tsp cream of tartar
Instructions
- Batter Preparation: Whisk eggs, milk, water, vanilla extract, flour, sugar, cocoa powder, and melted butter in a large mixing bowl until achieving a silky, smooth consistency without lumps.
- Crepe Cooking: Heat a non-stick skillet over medium temperature, pouring batter to create a thin, even layer by tilting and rotating the pan. Cook for approximately 2 minutes until the top sets and edges crisp slightly.
- Crepe Flipping: Delicately turn the crepe using a thin spatula and cook the reverse side for 30 seconds. Repeat the process with remaining batter, transferring completed crepes to a waiting plate.
- Marshmallow Filling Creation: Combine egg whites, granulated sugar, and cream of tartar in a heat-resistant bowl positioned over simmering water. Whisk continuously until sugar dissolves completely.
- Marshmallow Whipping: Remove from heat and transfer to a stand mixer. Beat on high speed until the mixture becomes glossy and forms stiff peaks. Fold in vanilla extract and creamy peanut butter until just incorporated.
- Caramelized Banana Preparation: Blend brown sugar, water, and vanilla extract in a small bowl. Gently cook banana slices in a low-heat skillet, stirring carefully until they develop a golden, caramelized exterior.
- Crepe Assembly: Spread or pipe the peanut butter marshmallow filling along the center of each chocolate crepe. Roll into a compact cylinder approximately 2.5 centimeters in diameter.
- Serving: Garnish the crepes with warm caramelized banana slices and serve immediately for optimal taste and texture.
Notes
- Whisk Wisely: Ensure batter is completely smooth and lump-free for the silkiest chocolate crepes possible.
- Pan Precision: Use medium heat and allow the skillet to warm evenly to prevent uneven cooking or burning.
- Crepe Flipping Technique: Use a thin, flexible spatula and move quickly but gently to achieve perfectly thin, golden crepes without tearing.
- Marshmallow Mixing Magic: Beat egg white mixture until stiff, glossy peaks form to guarantee a light, fluffy filling that holds its shape beautifully.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 405
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 90 mg