Banana, Pecan and Chocolate Crêpe

Vegetarian crêpe filled with sliced bananas and topped with a rich chocolate pecan sauce and a drizzle of double cream.

Vegetarian Dessert Banana Chocolate Pancake Pecans

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

128.1g

per serving

128.1 g total

Fat

88.4g

per serving

88.4 g total

Protein

26.2g

per serving

26.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

Chocolate

Broken into pieces

Dairy

piece

Eggs

Free-range

100

Milk

tbsp

Double Cream

To serve

Fruits

piece

Banana

Peeled and finely sliced

GrainsCereals

100

Plain Flour

For the crêpe

Liquids

tbsp

Boiling Water

NutsSeeds

handful

Pecans

OilsFats

tbsp

Vegetable Oil

3 tbsp total; 2 for batter and 1 for frying

Method

Whisk flour, eggs, 2 tablespoons of vegetable oil, and caster sugar into a thick paste.

Gradually whisk in 100ml of milk until a smooth batter forms.

Heat 1 tablespoon of oil in a frying pan over medium heat.

Arrange banana slices in the pan and cover with a thin layer of batter.

Cook for 2-3 minutes until golden-brown, then flip and cook for 1 minute more.

Whisk chocolate pieces and boiling water in a bowl until melted.

Stir pecans into the chocolate sauce.

Serve the crêpe on a plate topped with sauce and a drizzle of double cream.