(Serves 6)
PREP TIME: 45 minutes.
TOTAL TIME: 1 hour and 45 minutes.
1 cup all-purpose flour (spooned and leveled)
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups reduced-fat (2 percent) milk
2 large eggs
1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet
3 bananas, peeled and sliced
1 tablespoon brown sugar
2 ounces semisweet chocolate, melted
1. In a bowl, whisk together flour, granulated sugar and salt. Make a well in the center. Add milk, eggs and 1 tablespoon butter; whisk to combine. Cover and refrigerate 1 hour (or up to 1 day).
2. Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium-high heat. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, about 1 minute to 2 minutes. Loosen with a wide spatula and, using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes).
3. Heat 1 teaspoon butter in skillet over medium heat. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate.
Per serving: 266 calories; 8.5 grams fat (4.7 grams saturated fat); 7.6 grams protein; 42 grams carbohydrates; 2.6 grams fiber
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