12 Delicious Chocolate Crepes with Banana Amazing

Sweet dreams are made of these—12 Delicious Chocolate Crepes with Banana Amazing that will transform your breakfast or dessert into a decadent feast! Perfect for home cooks looking to add a touch of elegance to their table, these crepes blend the rich taste of chocolate with the creamy sweetness of bananas. Ready to indulge? Let’s dive into these irresistible recipes that promise to delight your taste buds and impress your loved ones.

Chocolate Banana Crepes with Whipped Cream

Just imagine the perfect blend of creamy chocolate and sweet bananas, all wrapped up in a delicate, golden crepe. This Chocolate Banana Crepe with Whipped Cream is a luxurious treat that’s surprisingly simple to make at home, offering a taste of elegance any time of day.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• a pinch of salt
• 2 tbsp melted butter
• a couple of ripe bananas, sliced
• 1/2 cup chocolate chips
• a splash of vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. In a large bowl, whisk together the flour and eggs until smooth.
2. Gradually add in the milk and water, stirring to combine. Tip: For extra smooth batter, let it rest for 30 minutes.
3. Mix in the salt and melted butter until the batter is silky.
4. Heat a non-stick pan over medium heat and pour 1/4 cup of batter, swirling to coat the pan evenly.
5. Cook for about 2 minutes until the edges lift easily, then flip and cook for another minute. Tip: Keep the heat medium to avoid burning.
6. Repeat with the remaining batter, stacking crepes on a plate as you go.
7. In a small bowl, microwave the chocolate chips with a splash of vanilla extract in 30-second bursts until melted, stirring in between.
8. Whip the heavy cream with powdered sugar until soft peaks form.
9. Spread a thin layer of melted chocolate on each crepe, top with banana slices, and a dollop of whipped cream.
10. Fold or roll the crepes and serve immediately. Tip: Drizzle with extra chocolate for a decadent finish.

Each bite of these crepes offers a harmonious blend of textures, from the tender crepe to the creamy filling and fresh bananas. Elevate your breakfast or dessert table with this effortlessly chic dish, perhaps garnished with a dusting of cocoa powder for an extra touch of sophistication.

Banana Stuffed Chocolate Crepes

Lusciously thin and tender, these Banana Stuffed Chocolate Crepes are a decadent twist on a classic favorite, blending the rich depth of chocolate with the sweet, creamy texture of ripe bananas for a breakfast or dessert that feels indulgent yet effortlessly elegant.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• a pinch of salt
• 2 eggs
• 1 1/2 cups milk
• a splash of vanilla extract
• 2 tbsp melted butter, plus a bit more for the pan
• a couple of ripe bananas, sliced
• 1/4 cup chocolate chips
• a drizzle of honey or maple syrup

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, and salt until well combined.
2. Add the eggs, milk, vanilla extract, and melted butter to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let it rest for 10 minutes to allow the flour to hydrate fully.
3. Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour 1/4 cup of batter into the center of the skillet, tilting it to spread the batter evenly into a thin circle.
4. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is lightly browned. Flip carefully and cook for another minute on the other side. Transfer to a plate and repeat with the remaining batter.
5. Place a few slices of banana and a sprinkle of chocolate chips on one half of each crepe. Fold the crepe over the filling, then fold again into quarters.
6. Serve the crepes warm, drizzled with honey or maple syrup for an extra touch of sweetness.

Buttery and rich, these crepes offer a delightful contrast between the crisp edges and the soft, gooey center. For an extra flourish, top with a dollop of whipped cream or a dusting of powdered sugar just before serving.

Chocolate Crepes with Banana and Nutella

Magically thin and delicately crisp, these chocolate crepes envelop a luscious filling of ripe bananas and velvety Nutella, creating a symphony of flavors that dance on the palate. Perfect for a leisurely weekend brunch or a decadent dessert, this dish promises to transport you to a Parisian café with every bite.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• a pinch of salt
• 2 eggs
• 1 1/4 cups milk
• a splash of vanilla extract
• 2 tablespoons melted butter, plus a bit more for the pan
• a couple of ripe bananas, sliced
• 1/2 cup Nutella
• a dusting of powdered sugar for garnish

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, and salt until well combined.
2. Make a well in the center of the dry ingredients and crack in the eggs. Gradually whisk in the milk, starting from the center and moving outward, to avoid lumps.
3. Stir in the vanilla extract and melted butter until the batter is smooth. Let it rest for 30 minutes at room temperature to allow the gluten to relax, ensuring tender crepes.
4. Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour in 1/4 cup of batter, swirling the pan to coat the bottom evenly.
5. Cook for about 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds. Tip: The first crepe is often a test; adjust the heat or batter thickness as needed.
6. Spread a thin layer of Nutella over each crepe while still warm, then arrange banana slices on one half. Fold the crepe over the filling, then fold again into quarters.
7. Dust with powdered sugar and serve immediately. For an extra touch, drizzle with melted Nutella or add a scoop of vanilla ice cream on the side.

Kaleidoscopic in flavor, these crepes offer a delightful contrast between the crisp exterior and the soft, gooey interior. Serve them stacked high on a platter for a stunning centerpiece, or enjoy them rolled up for a handheld treat on the go.

Banana and Chocolate Crepes with Caramel Sauce

Kickstart your morning or cap off your evening with these indulgent Banana and Chocolate Crepes, drizzled with a luscious caramel sauce that promises to delight your senses. Perfect for those who appreciate the finer things in life, this dish combines the simplicity of crepes with the decadence of chocolate and the sweetness of ripe bananas, all brought together with a velvety caramel finish.

Ingredients

• 1 cup all-purpose flour
• a couple of eggs
• 1 1/2 cups milk
• a splash of vanilla extract
• a pinch of salt
• 2 tbsp unsalted butter, melted
• 2 ripe bananas, sliced
• 1/2 cup chocolate chips
• 1/2 cup caramel sauce
• a dollop of whipped cream (optional)

Instructions

1. In a large bowl, whisk together the flour, eggs, milk, vanilla extract, and salt until the batter is smooth. Let it rest for 30 minutes to ensure light, airy crepes.
2. Heat a non-stick skillet over medium heat (about 350°F) and brush lightly with melted butter.
3. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes until the edges start to lift.
4. Flip the crepe and cook for another minute until golden. Repeat with the remaining batter.
5. Place a few banana slices and a sprinkle of chocolate chips on one half of each crepe, then fold it over.
6. Drizzle with caramel sauce and, if desired, add a dollop of whipped cream on top.

Here’s the magic: the warm, gooey chocolate pairs beautifully with the soft bananas, while the caramel adds a rich, buttery depth. Serve these crepes on a chic plate for an Instagram-worthy breakfast or a romantic dessert.

Chocolate Crepes with Sliced Bananas and Almonds

Mastering the art of the perfect chocolate crepe is a delightful endeavor that promises a symphony of flavors, especially when paired with the natural sweetness of sliced bananas and the subtle crunch of almonds. This elegant dish is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• a pinch of salt
• 2 eggs
• 1 1/4 cups milk
• a splash of vanilla extract
• 2 tablespoons melted butter, plus a bit more for the pan
• a couple of bananas, sliced
• a handful of almonds, roughly chopped
• powdered sugar for dusting

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, and salt until well combined.
2. Add the eggs, milk, vanilla extract, and melted butter to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let it rest for 30 minutes to allow the gluten to relax, ensuring tender crepes.
3. Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour 1/4 cup of batter into the center of the skillet, tilting it to spread the batter thinly and evenly.
4. Cook the crepe for about 2 minutes, or until the edges start to lift from the pan. Flip carefully and cook for another minute on the other side. Tip: The first crepe is often a test; adjust the heat or batter thickness as needed.
5. Repeat with the remaining batter, stacking the cooked crepes on a plate separated by parchment paper to prevent sticking.
6. To serve, fold each crepe into quarters and top with sliced bananas and chopped almonds. Dust lightly with powdered sugar for a touch of sweetness and elegance.

Yielded crepes are wonderfully thin and delicate, with a rich chocolate flavor that complements the creamy bananas and crunchy almonds beautifully. For an extra indulgent twist, drizzle with warm chocolate sauce or a dollop of whipped cream before serving.

Banana Chocolate Crepes with Ice Cream

Creating a dish that marries the simplicity of breakfast with the indulgence of dessert, these Banana Chocolate Crepes with Ice Cream are a testament to the joy of cooking. Crafted with care, each crepe is a delicate canvas for the rich flavors of chocolate and the natural sweetness of bananas, finished with a scoop of velvety ice cream for a truly decadent experience.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp melted butter
• a pinch of salt
• 2 ripe bananas, sliced
• 1/2 cup chocolate chips
• a splash of vanilla extract
• 2 scoops of your favorite ice cream

Instructions

1. In a large mixing bowl, whisk together the flour and eggs until smooth.
2. Gradually add in the milk and water, stirring to combine into a thin batter.
3. Mix in the melted butter and a pinch of salt for flavor.
4. Heat a non-stick skillet over medium heat and lightly coat with butter.
5. Pour 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for about 2 minutes until the edges lift easily.
6. Flip the crepe and cook for another 1-2 minutes until golden. Tip: Keep the heat medium to avoid burning.
7. Repeat with the remaining batter, stacking crepes on a plate as you go.
8. Melt the chocolate chips with a splash of vanilla extract in a microwave-safe bowl, stirring every 30 seconds until smooth.
9. Lay a crepe flat, arrange banana slices on one half, drizzle with chocolate, and fold twice to form a triangle.
10. Serve immediately with a scoop of ice cream on top. Tip: For an extra touch, garnish with a few banana slices and a drizzle of chocolate.

Banana Chocolate Crepes with Ice Cream offer a delightful contrast of textures, from the tender crepes to the creamy ice cream and the slight crunch of bananas. The interplay of warm chocolate and cold ice cream makes each bite a luxurious treat, perfect for impressing guests or treating yourself on a leisurely morning.

Chocolate Crepes with Banana and Peanut Butter

Perfectly thin and delicately crisp, these chocolate crepes envelop a luscious filling of ripe bananas and creamy peanut butter, offering a harmonious blend of flavors that dance on the palate.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• A pinch of salt
• 2 eggs
• 1 1/4 cups milk
• A splash of vanilla extract
• 2 tablespoons melted butter, plus a bit more for the pan
• A couple of ripe bananas, sliced
• 1/2 cup peanut butter
• A drizzle of honey (optional)

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.
2. Add the eggs, milk, and vanilla extract to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. Gently stir in the melted butter, ensuring it’s fully incorporated into the batter.
4. Heat a non-stick skillet over medium heat and lightly brush with melted butter.
5. Pour 1/4 cup of batter into the skillet, swirling to evenly coat the bottom. Cook for about 2 minutes, or until the edges start to lift.
6. Flip the crepe and cook for another minute on the other side. Transfer to a plate and repeat with the remaining batter.
7. Spread a tablespoon of peanut butter over each crepe, then top with banana slices.
8. Fold the crepes into quarters and serve warm, with a drizzle of honey if desired.

Fluffy yet firm, these crepes boast a rich chocolate flavor that perfectly complements the sweetness of bananas and the nuttiness of peanut butter. For an extra indulgent twist, serve with a scoop of vanilla ice cream or a sprinkle of chopped nuts.

Banana Chocolate Crepes with Strawberry Sauce

Fluffy, delicate crepes meet the rich, comforting flavors of banana and chocolate, all drizzled with a vibrant strawberry sauce for a dish that’s as visually stunning as it is delicious. Perfect for a leisurely weekend brunch or a decadent dessert, this recipe promises to elevate your culinary repertoire with its harmonious blend of textures and tastes.

Ingredients

• 1 cup all-purpose flour
• a couple of eggs
• 1 1/2 cups milk
• a splash of vanilla extract
• a pinch of salt
• 2 tbsp melted butter, plus a bit more for the pan
• 2 ripe bananas, sliced
• 1/2 cup chocolate chips
• 1 cup fresh strawberries, hulled
• 2 tbsp sugar
• a squeeze of lemon juice

Instructions

1. In a large bowl, whisk together the flour, eggs, milk, vanilla extract, and salt until the batter is smooth. Let it rest for 30 minutes to ensure light, airy crepes.
2. Heat a non-stick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the center, tilting the pan to spread it thinly. Cook for about 2 minutes until the edges lift easily, then flip and cook for another minute. Tip: Keep the heat medium to avoid browning too quickly.
3. Repeat with the remaining batter, stacking the crepes on a plate as you go. Cover with a towel to keep them warm and pliable.
4. For the strawberry sauce, blend the strawberries, sugar, and lemon juice until smooth. Strain if you prefer a smoother sauce.
5. Assemble the crepes by placing a few banana slices and a sprinkle of chocolate chips on one half, then folding over. Drizzle with the strawberry sauce and a little extra melted chocolate if you’re feeling indulgent. Tip: Warm the chocolate chips slightly for easier melting.
6. Serve immediately, garnished with additional banana slices and a dusting of powdered sugar for an extra touch of elegance. Tip: For a restaurant-quality presentation, plate the crepes with the sauce artfully drizzled around the plate.

Zesty and sweet, the strawberry sauce cuts through the richness of the chocolate, while the bananas add a creamy texture that complements the delicate crepes. Try serving these with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Chocolate Crepes with Banana and Coconut Flakes

Captivating the senses with its delicate balance of flavors, this chocolate crepe recipe, adorned with fresh banana slices and a sprinkle of coconut flakes, is a testament to the art of breakfast elegance. Perfect for a leisurely weekend brunch or a sophisticated dessert, it promises a delightful escape into the world of gourmet home cooking.

Ingredients

• 1 cup of all-purpose flour
• 2 tablespoons of cocoa powder
• A pinch of salt
• 2 eggs
• 1 1/4 cups of milk
• A splash of vanilla extract
• 2 tablespoons of melted butter, plus a bit more for the pan
• A couple of bananas, sliced
• A handful of coconut flakes
• Powdered sugar for dusting

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, and salt until well combined.
2. Add the eggs, milk, vanilla extract, and melted butter to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let it rest for 10 minutes to allow the flour to hydrate.
3. Heat a non-stick pan over medium heat and lightly brush it with butter. Pour 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
4. Cook the crepe for about 2 minutes, or until the edges start to lift from the pan. Flip and cook for another minute on the other side. Tip: The first crepe is often a test; adjust the heat or batter consistency as needed.
5. Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.
6. To serve, place a crepe on a plate, arrange banana slices on one half, sprinkle with coconut flakes, and fold the crepe over. Dust with powdered sugar before serving. Tip: For an extra touch, drizzle with chocolate sauce or a dollop of whipped cream.

Light as air with a rich chocolatey depth, these crepes offer a harmonious blend of textures from the creamy bananas and the crisp coconut flakes. Serve them rolled or folded, and watch as they become the centerpiece of any table setting.

Banana Chocolate Crepes with Maple Syrup

Heralding the perfect blend of comfort and sophistication, these Banana Chocolate Crepes with Maple Syrup are a delightful twist on a classic breakfast favorite. Imagine thin, golden crepes enveloping slices of ripe banana and a drizzle of rich chocolate, all brought together with the sweet, earthy notes of pure maple syrup.

Ingredients

• 1 cup all-purpose flour
• A couple of eggs
• 1 1/4 cups milk
• A splash of vanilla extract
• A pinch of salt
• 2 tbsp melted butter, plus a bit more for the pan
• 2 ripe bananas, sliced
• 1/2 cup chocolate chips
• 1/4 cup maple syrup

Instructions

1. In a large bowl, whisk together the flour, eggs, milk, vanilla extract, and salt until the batter is smooth. Let it rest for 10 minutes to allow the flour to fully hydrate.
2. Heat a non-stick skillet over medium heat (about 350°F) and brush with a little melted butter.
3. Pour 1/4 cup of batter into the skillet, tilting it to spread the batter evenly. Cook for about 2 minutes until the edges lift easily.
4. Flip the crepe and cook for another minute until golden. Transfer to a plate and repeat with the remaining batter.
5. Place a few banana slices and a sprinkle of chocolate chips on one half of each crepe. Fold the crepe over the filling, then fold again into quarters.
6. Drizzle with maple syrup and serve warm. For an extra touch, dust with powdered sugar or add a dollop of whipped cream.

Unveiling a dish that’s as pleasing to the eye as it is to the palate, these crepes offer a harmonious balance of textures—from the tender crepes to the creamy bananas and melted chocolate. Serve them on a lazy Sunday morning or as a decadent dessert to impress your guests.

Chocolate Crepes with Banana and Walnuts

Unveiling a dessert that marries the delicate elegance of French crepes with the hearty, comforting flavors of banana and walnuts, this recipe is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• a pinch of salt
• 2 eggs
• 1 1/4 cups milk
• a splash of vanilla extract
• 2 tablespoons melted butter, plus a bit more for the pan
• a couple of ripe bananas, sliced
• a handful of walnuts, chopped
• 2 tablespoons sugar
• a dollop of whipped cream (optional)

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, and salt until well combined.
2. Add the eggs, milk, vanilla extract, and melted butter to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let it rest for 30 minutes to allow the flour to hydrate fully.
3. Heat a non-stick skillet over medium heat and lightly brush with melted butter.
4. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes, or until the edges start to lift from the pan.
5. Flip the crepe and cook for another minute on the other side. Transfer to a plate and repeat with the remaining batter.
6. While the crepes are cooking, toss the banana slices and walnuts with sugar in a bowl until well coated.
7. To serve, place a crepe on a plate, add a layer of the banana and walnut mixture, and fold or roll as desired. Top with a dollop of whipped cream if using.

The crepes emerge thin and tender, with a rich chocolate flavor that perfectly complements the sweet bananas and crunchy walnuts. For an extra touch of indulgence, drizzle with chocolate sauce or a sprinkle of powdered sugar before serving.

Banana Chocolate Crepes with Raspberry Coulis

Yearning for a dessert that marries the richness of chocolate with the freshness of fruit? These Banana Chocolate Crepes with Raspberry Coulis are a symphony of flavors, offering a delicate balance between sweet and tart, wrapped in a soft, velvety crepe.

Ingredients

• 1 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 1/2 cups milk, plus a splash more if needed
• A pinch of salt
• 2 tbsp melted butter, plus a bit more for the pan
• 2 ripe bananas, sliced
• 1/2 cup dark chocolate chips
• 1 cup fresh raspberries
• 2 tbsp sugar
• A squeeze of lemon juice

Instructions

1. In a large bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes to ensure tender crepes.
2. Heat a non-stick skillet over medium heat and brush with a little melted butter. Pour in 1/4 cup of batter, swirling to coat the pan evenly. Cook for about 2 minutes until the edges lift easily, then flip and cook for another minute. Tip: Keep the heat medium to avoid browning too quickly.
3. Repeat with the remaining batter, stacking crepes on a plate as you go. Cover with a towel to keep warm.
4. For the coulis, blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds for a silky texture.
5. Melt chocolate chips in a double boiler or microwave, stirring until smooth. Tip: A splash of milk can loosen the chocolate if too thick.
6. To assemble, spread a thin layer of chocolate on a crepe, add banana slices, and fold. Drizzle with raspberry coulis. Tip: Garnish with extra banana slices and a dusting of powdered sugar for presentation.

Not only do these crepes boast a luxurious texture with the melt-in-your-mouth chocolate and soft bananas, but the raspberry coulis adds a vibrant, tangy contrast. Serve them warm for a comforting breakfast or chilled as an elegant dessert.

Conclusion

Kitchen adventures await with these 12 Delicious Chocolate Crepes with Banana Amazing recipes! Whether you’re craving something sweet for breakfast or a decadent dessert, there’s a crepe here to satisfy every chocolate lover. We’d love to hear which recipe stole your heart—drop us a comment below. Loved what you saw? Share the sweetness by pinning this article on Pinterest for fellow foodies to discover!