Banana Chocolate Chip Crepe Recipe

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon granulated sugar, and a pinch (about 1/8 tsp) of fine sea salt until evenly blended.

Whisk eggs and liquids

In a separate bowl or large liquid measuring cup, beat 2 large eggs lightly. Add 1 cup whole milk, 1 cup water, 2 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until combined.

Make a smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking continuously to avoid lumps. Whisk until smooth and slightly thin in consistency. If small lumps remain, strain batter through a fine-mesh sieve or blend briefly with an immersion blender. The batter should coat the back of a spoon but be pourable.

Rest batter

Cover the batter and let it rest at room temperature for 20–30 minutes (or refrigerate up to 24 hours). Resting hydrates the flour and produces more tender crepes. If refrigerated, whisk again before cooking.

Heat pan

Place a nonstick skillet or crepe pan over medium heat. When hot (splash a few drops of water — they should dance and evaporate), add 1 teaspoon unsalted butter and swirl to coat. Wipe out any excess with a paper towel so the surface is lightly buttered, not greasy.

Cook first crepe

Pour about 1/4 cup of batter into the center of the pan (adjust amount for pan size; you want a thin layer). Immediately lift and tilt the pan, rotating it to evenly spread the batter into a thin circle (or use a crepe spreader). Cook 30–45 seconds until the edges set and lightly brown.

Flip and finish

Carefully loosen the crepe with a spatula and flip. Cook the second side 10–20 seconds until just set and lightly golden. Transfer the cooked crepe to a plate and keep warm (cover loosely with foil or place in a low oven at 200°F / 95°C). Repeat cooking remaining batter, re-buttering the pan lightly as needed. This recipe yields about 8 crepes depending on pan size.

Fill crepes

Place one warm crepe on a plate. Arrange 3–4 slices of banana (about 1/4 of one banana per crepe) along the center of the crepe. Sprinkle about 1 teaspoon of semi-sweet chocolate chips over the banana slices so they begin to melt from the crepe's warmth. (If chips don't soften, warm briefly in a microwave-safe bowl for 5–10 seconds.)

Fold and serve

Fold the crepe in half, then fold in half again into a triangle or roll it up—your preference. Dust with powdered sugar (about 1 teaspoon per crepe) and drizzle with 1/2 tablespoon maple syrup or chocolate sauce if desired. Serve immediately while warm.