Chocolate Banana Crepes by Stacey Antine, MS, RD



Our Simply Crepes recipe works for breakfast, lunch, and dinner—and in this low-fat but yummy dessert. The chocolate and banana combination is one sweet taste we can’t get enough of, but it’s okay to indulge in this healthy treat! 


Kids love making and eating these low-fat whole-grain crepes as an alternative to bread. Do what we do at the barn, declare it “Crepe Day” and triple the recipe because you’ll use these for Appetite for Life's Creamy Berry Crepes or Salmon and Swiss Cheese Crepes for breakfast and Moo Shu Chicken for dinner.  If you don’t work your way through the whole batch in one day, refrigerate or freeze the extras!


Recipe Ingredients: 1 recipe Simply Crepes (see below) 6 bananas ¼ cup semisweet chocolate chips


Directions: 1. Prepare Simply Crepes as recipe directs. 2. Cut each banana in half. Slice each half into thin slices, keeping slices from each half banana separate. 3. In medium skillet over medium heat, place 1 crepe. Top half of crepe with slices from half a banana and 10-12 chocolate chips. When chocolate starts to melt, fold unfilled side of crepe over banana, then fold over again, making a triangle. Turn crepe over to heat through, about 1 minute. 4. Repeat with remaining crepes, bananas, and chocolate chips. Serve warm.


Makes 12 servings (1 crepe per serving).


Nutrition Facts per serving: 130 calories; 2g fat (1g sat fat, 1g mono, 0g trans fat); 15mg cholesterol; 25g carbohydrate (2g fiber, 10g sugar); 5g protein; 55mg sodium; 2% Daily Value (DV) vitamin A; 8% DV vitamin C; 4% DV calcium; 4% DV iron.


HOW TO MAKE SIMPLY CREPES:


Simply Crepes Ingredients: ½ cup whole wheat flour ½ cup unbleached all-purpose flour ¼ teaspoon sea salt 6 large egg whites 1 large egg 1 cup low-fat (1%) milk ½ cup water


Simply Crepe Directions: 1. In large bowl, stir together flours and salt. In small bowl, whisk egg whites and egg. Whisk eggs, milk, and water into flour mixture until well blended. 2. Heat 10-inch nonstick skillet over medium heat. Lightly grease bottom of skillet. Ladle 1/4 cup batter into skillet and immediately tilt skillet to coat bottom completely with batter. Crepe should be very thin. Cook crepe until top is set and underside is lightly browned, about 1½ minutes. Turn crepe over and cook 30 seconds longer or until underside is golden. Transfer crepe to waxed paper. Don’t worry if your first crepe is not a success – often the pan is not quite ready. Simply discard and try again. 3. Repeat with remaining batter, stacking crepes between layers of waxed paper. (Crepes can be made ahead; wrap stack tightly in plastic wrap and refrigerate up to 1 week or freeze up to 1 month. When ready to use, let wrapped crepes stand at room temperature 1 hour.)


Makes 12 servings (1 crepe per serving).




Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, co-host, Family Food Expert Internet Radio Show, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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