Would you believe me if I told you these were “light” (and came from a Weight Watchers recipe)?
Or what if I told you these were incredibly easy (as in – you can make them for a family of four in just 15 minutes)?
Or would you believe me if I said they are utterly, completely, irresistibly delicious???
Well, believe it. These chocolate banana crepes are your new excuse to enjoy chocolate for breakfast – they are absolutely delicious!! And it’s true – the crepe recipe actually comes from a Weight Watcher’s recipe and (well, if you use fat-free whipped cream and nix the chocolate chips), they’re only 2.5 points each!! Or, you can go all out and use real homemade whipped cream and bring on the chocolate chips. Yum. :)
Also, for anyone who has never made crepes, they truly are super-simple! The method is just like making pancakes, but they’re a little thinner. So grab your skillet, whatever fresh fruits you love (strawberries, peaches, or pineapple would be great in these!), and give these a go! I guarantee your family and friends will LOVE you!
This chocolate banana crepes recipe is your new excuse to enjoy chocolate for breakfast – they are absolutely delicious, and come from Weight Watchers!
1 cup all-purpose flour
3 Tbsp. unsweetened dutch cocoa powder
1 Tbsp. powdered sugar (or I used 2 Tbsp.)
1 1/2 cups (I used 1% milk)
2 large egg whites
1 whole egg
1 tsp. oil
3 bananas, sliced
whipped cream (homemade or store-bought)
chocolate syrup, for drizzling
chocolate chips, for sprinkling (optional)
In a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth. (You can also do this with an electric mixer.)
Heat a large nonstick pan on medium-low heat, and grease with cooking spray. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.
To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings. Serve warm.
(This batter will also keep in the refrigerator for up to a day.)