SRP #9: The Crêpes of Wrath

Easy Banana Chocolate Chip Crêpes

For this Short Recipe Post, I’ll share a fun, easy crêpe recipe that is a great way to use your rapidly ripening bananas.  A basic crêpe batter should be thinner and egg-ier than your standard pancake batter, but otherwise very similar.  Thus, for a quick brunch throwtogether, I like to use a “just add water” pancake mix for the dry ingredient component of my crêpe batter.  Honestly, I don’t think I’ve ever “just added water” to make the pancakes as directed on the box…the thought is just totally unappetizing to me, but don’t worry, I never got “does not follow directions” report card comments.  I do follow instructions well when necessary!

Easy Banana Chocolate Chip Crêpes

YIELD:  2 crêpes

1 medium banana, VERY ripe

1 tablespoon granulated sugar

Small splash vanilla extract

1 egg

1/4 cup all-purpose pancake mix (the “just add water” kind”)

1/4 teaspoon ground cinnamon

2 tablespoons mini chocolate chips, plus more for sprinkling

2 tablespoons butter

Toppings of your choice

In a 2-cup glass measuring cup, mash together banana and sugar with a fork, until smooth.  Let sit 5 minutes.  Add vanilla and egg, and whisk together with a fork, until thoroughly combined and fluffy, ~1 minute of vigorous whisking.  Fold in pancake mix, cinnamon, and chips, stirring JUST to incorporate.  Since bananas can vary in their liquid content, you may need to add a splash of milk if your batter is too thick to pour.  Let sit 20 minutes at room temp.

In a large (10-12″) non-stick skillet, melt 1 tablespoon of the butter over medium heat, swirling pan to coat the bottom and edges.  Pour half of the rested batter into the pan, and swirl the pan to spread the batter to uniformly coat the bottom of the pan.  Let cook, undisturbed, for 3-5 minutes (still over medium-low heat), until small bubbles appear throughout the batter and edges appear set.  Jiggle the pan a bit to make sure the bottom of the crêpe is completely unstuck.  Use a heat-safe rubber spatula and the edge of the pan to carefully flip the crêpe — the bottom should be pale with mottled golden-brownness.  Let cook another 1-1 1/2 minutes, then remove to a plate (either rolled in thirds or folded in traditional crêpe fourths).  Melt remaining tablespoon of butter in the pan, and repeat with remaining batter.  Top crêpes with a dusting of powdered sugar, fresh berries, chocolate hazelnut spread, chocolate chips, or a lightly-sweetened whipped cream cheese.

Oh yeah, and feel free to serve à la bacon 😉