Crêpes à La Française

Crêpes filled with bananas deliciously accompanied by chocolate sauce.

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


Serves 12-14

  • 400g all-purpos flour

  • 4 cups (about 1 liter) milk

  • 5 eggs

  • 2 Tbsp vanilla extract

  • 2 Tbsp butter, melted

  • oil for greasing

For the Filling

  • 3 bananas, sliced

  • chocolate glaze (see the recipe)

  • whipping cream to serve (optional)

  • fresh mint for garnish (optional)



1. In a mixing bowl, put the flour and make a well in the center. Add a little of the milk with the eggs. Beat the flour into the liquid, then gradually stir in the rest of the milk, keeping the batter smooth and free from lumps. Add the melted butter and extract vanilla. Set aside.


​​2. Lightly grease a nonstick pan with just a smear of oil. Heat the pan, pour in about 1/4 cup of the batter. Swirl it around and cook for about 1 minute. Flip the crêpe over with a spatula and cook the other side. Repeat the process for each crêpe..

3. Fill the crepes with banans sliced and drizzle chocolate glaze. Serve with whipping cream, if desired.


''​​Life is too important to be taken seriously.'' - Oscar Wilde

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