CorumBlog

You scored 70% Crepes. How Yummy! Light and good for just about any occassion, including dessert! Besides, bananas are good for you. Besides providing a source of vitamin C, potassium, and dietary fiber they do not contain any fat, sodium, or cholesterol! Now that's a big woo hoo!!!

Crepe Batter:

1/2 cup of milk (use 2% or lower to decrease fat)

1 1/2 Tablespoons of melted margarine (Can substitute with Enova)

1 egg or egg substitute equivalent

1 tsp vanilla

1/2 tsp almond extract

1 TBS cocoa

2 TBS powdered sugar

1/3 cup flour

Chocolate Sauce:

1/2 TBS margarine

1 TBS 2% milk

1/2 tsp. almond extract

1 TBS cocoa

2 TBS powdered sugar

2 Bananas

Directions:

1. In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted margarine or oil, egg, vanilla, and 1/2 teaspoon almond extract. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
2. Melt 1/2 tablespoon margarine in a saucepan over low heat. Stir 1 tablespoon milk and 1/2 teaspoon almond extract into melted butter. [Genial: Wir verwandeln Margarine in Butter!] Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
3. Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.

Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes. For variation you can top with fresh strawberries and whipped topping.