Banana Split Crêpes

Ingredients for 2 servings:

• 100 g flour
• 25 g cocoa powder
• ½ tsp salt
• 2 tbsp sugar
• 2 eggs
• 125 ml milk
• 125 ml water
• 2 bananas
• 150 g crème fraîche
• 1 tbsp honey
• 1 packet of vanilla sugar
• 50 g sugar
• 75 ml water
• 1 tbsp cocoa powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chocolate crêpes with bananas, vanilla cream and chocolate caramel sauce

For the batter, mix the flour with cocoa, sugar, and salt. Add the eggs and mix with a little milk to form a paste to avoid lumps. Then gradually stir in the remaining milk and water to form a runny crêpe batter. Let it stand for about 30 minutes. For the filling, slice the bananas, mix the crème fraîche with the honey and vanilla sugar, and season to taste. Add a little more sweetener, if desired. Meanwhile, heat a little oil in a pan. Heat the sugar in a small saucepan until it begins to caramelize. Meanwhile, mix the water with the cocoa. Immediately deglaze with the caramelizing sugar, mix well, and simmer this sauce for about 5 minutes, stirring occasionally. Then cover and keep warm. Meanwhile, cook the crêpes in the pan and stack them on a plate. Place a few banana slices on each crepe, add some filling, fold the crepes in half, and fold them again to form triangles. Arrange them on one or two dessert plates and drizzle with the chocolate caramel sauce.