Crêpe with chocolate-banana filling

Category: Side dish





  1. Put the butter in a saucepan, put it on the hob and melt it using the special function „melt“.
  2. Place the butter with the flour, eggs, salt, milk, rum and icing sugar in a mixing bowl and whisk to a liquid batter. 
  3. Leave to swell for at least 30 minutes. Then stir well once more. 
  4. Heat a little oil in a non-stick frying pan with a medium heat setting. 
  5. Gradually make light, thin crêpes from the batter. 
  6. Fold each finished crêpe into a quarter and keep warm.

Chocolate cream

  1. Put all the ingredients in a mixing bowl and beat with a hand mixer until creamy.


  1. Peel and slice the bananas.

To serve, unfold the crêpes, spread some chocolate cream and a new banana slices on top, fold again and serve directly.



Ingredients (for 4 servings):

For the Crêpe:

30 g butter

100 g flour

4 eggs

1 pinch of salt

6 tbsp milk

6 tbsp rum

1 tbsp icing sugar

vegetable oil


For the chocolate cream:

100 g butter

75 g honey

100 g hazelnut puree

2 tbsp baking cocoa

1 Vanilla pod (pulp)


4 bananas

Appliance: Hob