1 cup of skim milk
1/3 cup of all-purpose flour
1/2 tablespoon of unsalted butter, softened
1 tablespoon of cocoa powder
1 tablespoon of light brown margarine, melted
1 egg
Filling
3 tablespoons of honey
3 ripe bananas (with peels) cut into 5-centimeter slices and then into strips
To decorate
30 grams of semisweet chocolate
1 cup of skim milk
1/3 cup of all-purpose flour
1/2 tablespoon of unsalted butter, softened
1 tablespoon of cocoa powder
1 tablespoon of light brown margarine, melted
1 egg
Filling
3 tablespoons of honey
3 ripe bananas (with peels) cut into 5-centimeter slices and then into strips
To decorate
30 grams of semisweet chocolate
Dough
Combine all ingredients in a blender and blend until smooth
Butter a non-stick skillet with 15 centimeters in diameter with light brown margarine and place it over medium heat
When hot, remove from heat and add 1/2 cup of dough
Spin the skillet to spread the dough evenly and place it over low heat
When the dough is firm, flip and cook for another 30 seconds
Remove from skillet and place on a plate
Increase heat again to reheat skillet and repeat process until all dough is used
Filling
Combine honey and bananas in a small saucepan and place over high heat
Simmer for 1 minute and turn off heat
Assembly
Place one strip of banana on half of a crepe, fold the other half over the filling, and fold sides to center
Repeat until all crepes are assembled
Dipping chocolate in a water bath and drizzle over crepes just before serving.
