Crepes with Mexican chocolate sauce: Crepas con chocolate

articles Food & Cuisine Recipes

Karen Hursh Graber

Crepes, frequently topped with the goat’s milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajeta, and a banana filling. Bananas and chocolate are a popular combination at the fried banana stands at every small town plaza, and this is just a more sophisticated version of this sweet flavor alliance.


For the crepes:


  • 3 eggs
  • 1 1/2 cups evaporated milk, undiluted
  • 4 tablespoons butter, melted
  • 1 1/3 cups flour
  • 2 bananas, chopped
  • 1 1/2 tablespoons sugar mixed with 1 teaspoon cinnamon


For the syrup:

  • 2 tablets (about 4 oz..) Mexican chocolate, grated or finely chopped
  • 1 1/2 cups evaporated milk, undiluted
  • 4 tablespoons melted butter
  • dash salt/li>

Place the eggs, milk, half the melted butter, and the flour in a blender and liquify until a smooth, thin batter is formed.

At this point, the batter may be refrigerated up to 3 hours.

Heat a small, lightly greased frying pan or crepe pan.

Pour 1-2 tablespoons of the mixture into the pan and tip it so that the batter is spread evenly over the bottom.

When it is set underneath, about 1-2 minutes, turn it with a spatula and cook another 1/2 minute.

Follow the same procedure for each crepe, and transfer to a covered plate to keep warm.

Fry the chopped bananas in the remaining butter until golden brown, and sprinkle with the sugar and cinnamon mixture.

Spread a little banana filling on each crepe and roll up.

Top with hot chocolate sauce made by combining all sauce ingredients in the top of a double boiler, whisking until chocolate has melted, and stirring constantly for 10 minutes.

Makes 8-10 crepes, 4-5 servings.

Link to source article
Mexican chocolate: A culinary evolution

Published or Updated on: February 1, 2000 by Karen Hursh Graber © 2000
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