You know how we feel about deprivation and guilt around here — there’s just no room for it at the table. However, we also totally understand that, when you’re working toward a weight-loss goal, it can be difficult to find that balance of finding just the right tasty treat to satisfy your sweet tooth without overeating or even binging on your favorite sugary snacks.
Today, we have a chocolate crepes recipe that’s low in calories but big on flavor. It’s one of many fab, low-cal dessert recipes from Sara Wells and Kate Jones. You might know Sara (a mother of four who lost 50 pounds in 18 months) and Kate (a mother of three who lost 25 pounds) from their blog Our Best Bites, but they also have a new cookbook out called 400 Calories or less. If you’re still struggling with intuitive eating and find it helpful to use calorie counts as a guide, you’ll definitely want to check it out!
(Just remember, when it comes to calories, they’re not all the same — always try to choose real, whole foods, and check in with yourself before and after eating. This chart is super handy for doing just that!)
Chocolate, Banana and Caramel Crepes Recipe
Serving size: 1
- ½ cup nonfat milk
- 1 egg
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla
- 1 ½ tablespoons sugar
- ⅓ cup flour
- Pinch of salt
- 4 medium bananas
- ⅓ jar caramel sauce
- Whipped cream
- 1 ½ tablespoons unsweetened cocoa powder
- Dash of cinnamon
- Place milk, egg, oil, vanilla, sugar, flour, cocoa powder, and salt in a blender and whip until smooth.
- Heat an 8-inch nonstick skillet to medium heat – water droplets should sizzle when on the pan. Lightly coat with nonstick cooking spray. While holding skillet with one hand, immediately pour 2 tablespoons crepe batter while rotating pan so batter is distributed evenly into a thin layer.
- Cook for about 30-45 seconds, until edges of crepe are easily loosened with a rubber spatula. Cook for an additional 15-20 seconds and then transfer to a plate. Cover with foil to keep warm. Continue with batter until all crepes are made, recoating the pan lightly with cooking spray before each crepe.
- To assemble crepes, place 4 banana slices (about ½ a small banana) on one quarter of the crepe, in a wedge shape. Drizzle with 1 teaspoon caramel sauce. Fold crepe in half over bananas and then in half again to form a triangle. Top with additional teaspoon of caramel sauce and 2 tablespoons whipped cream. Sprinkle with cinnamon, if you’d like.
Crepes can be served warm, cold, or at room temperature. If storing in refrigerator, cool completely and then layer between sheets of waxed paper or parchment in an airtight container or with plastic wrap.
Even crepe-cooking experts find that the first one is sometimes a flop! This recipe specifically yields enough batter for 9 crepes, giving you 1 “practice” crepe to start, just in case it’s not your prettiest.
Have you ever made crepes? How’d it go? —Margo