Gluten-Free Venezuelan Chocolate Banana Crepes (Crepe de Plátano y Chocolate)

Allergens

Gluten-free

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 2 large eggs
• 1 ¼ cups milk (dairy or non
• dairy)
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 4 ripe bananas, sliced
• 6 ounces dark chocolate, finely chopped
• ¾ cup heavy cream
• 2 tablespoons unsalted butter
• ¼ cup powdered sugar
• Pinch of salt
• Cooking spray or extra butter for cooking the crepes

Instructions

1. A. Prepare the gluten free crepe batter by whisking together the flour, eggs, milk, vegetable oil, vanilla extract, and a pinch of salt in a large bowl until smooth. Cover and refrigerate for at least 30 minutes. B. While the batter is resting, make the chocolate ganache by heating the heavy cream in a small saucepan over low heat. Once it's warm, pour it over the finely chopped dark chocolate in a separate bowl, let it sit for about 1 minute, and then stir until smooth. Allow it to cool slightly while preparing the bananas. C. Slice the ripe bananas and set them aside. D. In another saucepan, melt the unsalted butter over low heat. Add the sliced bananas and cook gently until they are tender and slightly caramelized. Sprinkle with powdered sugar, and toss to coat. Remove from heat and set aside. E. Return to making the crepes: Heat a non stick skillet or crepe pan over medium heat. Spray with cooking spray or brush with butter. Pour in about ¼ cup of batter and quickly swirl it around to form a thin, even layer. Cook for about 1 minute, until the edges are set and the bottom is golden brown. Carefully flip the crepe using your fingers or a spatula, and cook for another 30 seconds on the second side. Remove from heat and transfer to a plate. Repeat with the remaining batter. F. To assemble the dessert, place a prepared crepe on a serving plate. Spoon a small amount of bananas onto the center of the crepe, followed by a drizzle of chocolate ganache. Fold the crepe in half, then fold it in half again to create a triangular shape. Repeat this process with the remaining crepes and filling. G. Serve immediately, garnishing each plate with additional sliced bananas, chocolate ganache, and a dusting of powdered sugar if desired. Enjoy your delectable gluten free Venezuelan Chocolate Banana Crepes!

Chef’s Insight

This gluten-free Venezuelan Chocolate Banana Crepes recipe highlights the perfect balance of flavors and textures that make this dessert a true delight for the senses. The combination of delicate, fluffy crepes with the rich, velvety chocolate ganache and tender bananas creates a truly unforgettable experience.

Notes

Be sure to use ripe but firm bananas for optimal texture and flavor in this dish.