Spiderweb Crepes: Thin French Crepes with Chocolate Spiderweb and Caramelized Banana

Whisk the flour, sugar and salt in a bowl. In a second bowl beat the eggs with the milk, melted butter and vanilla, then pour into the dry ingredients and whisk until smooth. Rest the batter 20 minutes.

Serves 4

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp melted butter, plus more for the pan
• 1 tbsp sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 oz dark chocolate, melted
• 2 tbsp heavy cream
• 2 ripe bananas, sliced
• 1 tbsp butter and 1 tbsp brown sugar for the bananas
• Powdered sugar for dusting

Instructions

1. Whisk the flour, sugar and salt in a bowl. In a second bowl beat the eggs with the milk, melted butter and vanilla, then pour into the dry ingredients and whisk until smooth. Rest the batter 20 minutes.
2. Stir the heavy cream into the melted chocolate until glossy and spoon it into a small piping bag or a zip bag with the corner snipped.
3. Heat a 9-inch nonstick skillet over medium heat and brush lightly with butter. Pour in a scant 1/4 cup of batter and swirl to coat the base thinly.
4. While the top is still wet, pipe concentric chocolate circles from the center outward, then drag a toothpick from the center to the edge in 8 lines to pull the circles into a spiderweb.
5. Cook 60 to 90 seconds until the edges lift, then flip carefully and cook 30 seconds more. Slide onto a plate web-side up and repeat with the remaining batter.
6. Melt the extra butter with the brown sugar in a small pan, add the banana slices and cook 2 minutes per side until caramelized.
7. Fold each crepe into quarters or leave flat, top with caramelized bananas and dust with powdered sugar. Add a chocolate 'spider' with a chocolate chip body if you like.
8. Crepes have been a French breakfast and street food staple since Brittany's buckwheat galettes spread across the country, and their thin, pliable surface makes them a perfect canvas for decoration. A chocolate spiderweb takes less than a minute per crepe but turns an ordinary weekend breakfast into a Halloween morning kids will remember.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 9g
• Fat: 15g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 20g
• Sodium: 210mg