CHOCOLATE BANANA CREPES

INGREDIENTS:

• 1 cup all-purpose flour
• 3 Tbsp. unsweetened dutch cocoa powder
• 1 Tbsp. powdered sugar (or I used 2 Tbsp.)
• 1 1/2 cups (I used 1% milk)
• 2 large egg whites
• 1 whole egg
• 1 tsp. oil
• 3 bananas, sliced
• whipped cream (homemade or store-bought)
• chocolate syrup, for drizzling
• chocolate chips, for sprinkling (optional)

DIRECTIONS:

• In a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth. (You can also do this with an electric mixer.)
• Heat a large nonstick pan on medium-low heat, and grease with cooking spray. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.
• To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings. Serve warm.

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