If you dread standing at the stove flipping pancakes one after another, this oven-baked giant chocolate‑banana crepe is the shortcut you need. It bakes in a single pan, tastes like a stack of six, and keeps the process simple. Follow this easy method to get a golden, tender crepe studded with banana and melting chocolate.
Ingredients for one tray (about six crepes worth)
- 3 eggs
- 250 ml milk
- 100 g all-purpose flour (or 80 g flour + 20 g cornstarch for a lighter texture)
- 1 tbsp sugar or honey
- 1 packet vanilla sugar or 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp melted butter or neutral oil
- 1 ripe banana, sliced
- 40 g dark chocolate chips or chopped chocolate
- Butter for greasing the baking dish
Quick tips and smart swaps for better results
Ingredient alternatives
- Use oat or almond milk for a dairy‑free version.
- Swap honey for sugar to adjust sweetness quickly.
- Replace dark chocolate with milk or hazelnut spread for extra indulgence.
Make it lighter
- Adding cornstarch makes the crepe more tender and airy.
- Whisking the batter well adds lightness and fewer lumps.
Step-by-step method to bake the chocolate‑banana crepe
- Preheat your oven to 180°C (350°F) with fan so it reaches the right temperature.
- In a large bowl, beat the eggs with milk, sugar and vanilla until smooth and slightly frothy.
- Sift the flour in gradually to avoid lumps. If using, add the cornstarch now.
- Mix gently until the batter is fluid and even. Do not overmix.
- Stir in the melted butter or oil until fully incorporated.
- Grease a baking sheet or ovenproof dish with butter. Pour the batter evenly over the surface.
- Arrange banana slices over the batter. Scatter the chocolate pieces across the top.
- Bake for about 15–18 minutes until the crepe is golden and slightly puffy.
- Remove from the oven and serve hot. Add sugar icing, cream, chocolate spread or ice cream if desired.
Serving ideas and presentation that please guests
- Dust with powdered sugar for a classic finish.
- Top with a scoop of vanilla ice cream for contrast in temperature.
- Drizzle warm chocolate or caramel for a restaurant touch.
- Slice into wedges and serve on individual plates for easy sharing.
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