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No. 0011 French Free recipe

Banana Crepes with Chocolate Drizzle and Coffee Ice Cream

A cafe favorite made at home: a folded crepe lined with sliced bananas, streaked with dark chocolate sauce and served with a slowly melting scoop of coffee ice cream. The warm, soft crepe against cold, bitter-sweet ice cream is irresistible. Pair it with a strong black coffee for a late brunch indulgence.

4.7 from 752 cooks

Folded crepe topped with banana slices, zigzag chocolate sauce and a scoop of coffee ice cream
Photo: DV GRCI on Pexels
Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Level
Medium
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Method 5 steps

  1. Whisk the flour, egg, milk, sugar and melted butter into a smooth, thin batter and rest for 15 minutes.

  2. Heat the cream until steaming, pour over the chopped chocolate, wait 1 minute and stir into a glossy sauce.

  3. Butter a 10-inch skillet over medium heat, pour in half the batter and swirl thinly. Cook 1 minute until golden underneath, flip and cook 30 seconds.

  4. Lay banana slices over half of each crepe and fold into a half-moon, then fold again into a wide wedge with some banana showing.

  5. Plate each crepe, drizzle the chocolate sauce in zigzags across the top and add a scoop of coffee ice cream on the side.

Tap a step to mark it done.

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