Want to make a special breakfast treat? This crepes with chocolate sauce recipe make about 12 tasty crepes that have bites of fresh bananas and are drizzled with chocolate sauce.
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Stir together the flour, sugar and salt.
In a mixing bowl, using an electric beater, beat together the milk, melted butter and eggs.
Add the dry ingredients to the wet, beating in with the electric mixer to combine.
Cover the bowl with plastic wrap and place into the refrigerator for an hour.
To cook the crepes, heat a non stick crepe pan or skillet over medium heat. You will need to put a little butter if you do not have a non-stick pan.
Measure out 1/4 cup of batter and pour into the heated pan. Tilt the pan to spread the batter forming a thin layer and cook for about a minute.
Carefully flip the crepe and cook another minute.
Have ready, pieces of parchment paper to put between the cooked crepes.
Place the cooked crepe onto the and put a piece of parchment paper. Continue cooking the crepes and stacking with parchment paper between until you have used all the batter.
In a small saucepan, heat the cream and honey over low to medium heat on the stove top.
Heat for about 3 minutes, stirring until you are close to the boiling point then shut off.
Add in the chocolate pieces and stir with a wooden spoon until the chocolate is melted in and you have a nice creamy texture to the chocolate sauce.
Place a crepe onto a serving dish and put a few slices of banana on it, then fold the crepe in half and the fold in half again. Spoon on some chocolate sauce and serve.