Chocolate-Banana Filled Crepes

Chocolate-Banana Filled Crepes
4 doz. crepes or 24 servings, 2 crepes each


Ingredients Weights Measures
Nutty Cream Cheese Filling
PHILADELPHIA Original Cream Cheese, softened 2 lb. + 1 oz. -
hazelnut spread 1 lb. + 11 oz. 2 cups
prepared whipped topping 4-1/2 oz. 1-1/2 cups
Mocha Sauce
GEVALIA Kaffe, brewed double strength, cooled to 100ºF 12 fl oz 1-1/2 cups
heavy cream 3 fl oz 6 Tbsp.
70% cacao chocolate, chopped 1 lb. + 2 oz. -
unsalted butter, small dice 6 oz. 3/4 cup
prepared crêpes (5-1/2 inch diameter) - 48 each
bananas, each cut diagonally into 24 slices, caramelized 1 lb. + 6 oz. 4 each
fresh raspberries 9 oz. 72 each
hazelnuts, chopped, toasted 2 oz. 1/2 cup


NUTTY Cream Cheese Filling: Beat cream cheese and hazelnut spread in 6-qt. bowl of electric mixer fitted with paddle attachment speed until creamy, stopping frequently to scrape bottom and side of bowl. Add whipped topping; beat on low speed just until blended. Refrigerate until ready to use.

MOCHA Sauce: Mix coffee and cream. Add to chocolate in bowl; place over pan of simmering water. Add butter; cook until chocolate and butter are melted and sauce is well blended, stirring frequently. Keep warm until ready to use.

FOR each serving: Fold 1 crepe in half. Top half of folded crepe with 2 Tbsp. Nutty Cream Cheese Filling and 4 banana slices; fold in half again. Place on serving plate. Repeat with second crepe; drizzle with 2 tsp. Mocha Sauce. Garnish with 3 raspberries and 1 tsp. nuts.

Kraft Kitchens Tips

Make Ahead
Nutty Cream Cheese Filling can be made in advance. Store in refrigerator up to 2 days before using as directed.
How to Caramelize Banana Slices
Spread banana slices onto bottom of half-sheet pan; sprinkle lightly with sugar. Use butane torch to broil bananas until golden brown. Cool before using as directed.
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