Banana Chocolate Crêpes

Instructions

1. In a large bowl, whisk together the all-purpose flour, sugar, and fine sea salt.
2. In a separate bowl, beat the eggs with the mashed ripe banana and whole milk until combined.
3. Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms.
4. Whisk in the melted butter and pure vanilla extract until fully incorporated.
5. Cover the batter and refrigerate for at least 15 minutes to allow it to thicken and flavors to meld.
6. Heat an 8-inch nonstick skillet over medium heat and lightly brush with melted butter.
7. Pour about 1/4 cup (60 ml) of batter into the skillet, swirling to coat the bottom evenly in a thin layer.
8. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden; flip and cook the other side for 30 seconds.
9. Transfer the crêpe to a warm plate and keep loosely covered with foil. Repeat with remaining batter, adding more butter as needed.
10. While still warm, spread chopped semi-sweet chocolate evenly over each crêpe allowing it to melt slightly.
11. Add a few slices of fresh banana on top of the melted chocolate, then fold the crêpe into quarters.
12. Serve immediately to enjoy the creamy chocolate and fresh banana combination.