Sweet Crepes with Banana and Chocolate
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
889
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 889 cal. | (42 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 118 g | (79 %) | ||
| Sugar added | 51 g | (204 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,657 mg | (41 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 212 mg | (71 %) | ||
| Iron | 15.3 mg | (102 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 73 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 1 cup plain flour (sifted)
- ½ tsp salt
- 2 tsps sugar
- 1 egg (beaten)
- 1 cup milk
- 2 Tbsps vegetable oil (for frying)
- For the chocolate sauce
- 1.333 cups Dark chocolate (grated)
- 1 Tbsp butter
- 2 Tbsps honey
- 2 Tbsps double cream
- To serve
- 3 Banana
- juiced lemons
- powdered sugar
Preparation steps
1.
Put the flour in a bowl, add the salt, sugar, egg and milk and beat to make a smooth batter.
2.
Heat a little of the oil in a 20 cm/8 " frying pan and pour in about a teacup of batter, tilting the pan so it spreads evenly. Cook for about one minute, flip with a palette knife and cook for another minute or until golden brown.
3.
Repeat with the rest of the batter, stacking the pancakes between sheets of kitchen parchment. Cover with a clean tea towel to keep warm.
4.
Melt the chocolate in a bowl over a pan of simmering water. Beat in the butter, honey and cream and remove from the heat.
5.
Slice the bananas and mix with the lemon juice. Lay the bananas on the pancakes, spoon over the chocolate sauce, fold the pancakes once and sprinkle with icing sugar.
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