These Choca Mocha Crêpes are filled with sliced bananas and drizzled with a luscious sauce of hazelnut spread, Camp Coffee and condensed milk. Finished with chopped hazelnuts, they make an easy yet indulgent treat for breakfast or dessert.
Ingredients
100g plain flour
1 medium egg
200ml milk
Oil for frying
100g hazelnut & chocolate spread
2 tbsp Camp Chicory & Coffee Essence
2 tbsp condensed milk
2 bananas, sliced
Chopped hazelnuts to serve
Preparation
Step 1
Place the flour and a pinch of salt in a large bowl. Make a well in the center and add the egg. With a balloon whisk, gradually whisk in the milk to form a smooth batter. Set aside for 10-15 minutes.
Step 2
Heat a little oil in a large frying pan and add ¼ of the batter using a ladle, swirl the pan so a thin, even layer forms on the pan base. Cook for 2 minutes until golden, flip and cook for 1 more minute. Repeat to make 4 crepes.
Step 3
Heat the hazelnut & chocolate spread with the Camp Coffee Essence and condensed milk until melted enough to drizzle.
Step 4
Place the bananas on 1 half of each crepe, fold into 4 and drizzle with the chocolate coffee sauce to serve. Scatter with hazelnuts to serve.
Cooks Tip!
Make the crepes in advance and place greaseproof paper between each one to stop them sticking.