Naleśniki z bananem i czekoladą

Ingredients · 4 servings

• 160 gWheat flour
• 50 gCocoa powder
• 50 gPowdered sugar, divided
• 2Egg
• 550 mlMilk
• 1 pinchSalt
• 30 gClarified butter, melted
• 4Banana, sliced

Equipment

stovetop, mixing bowl, whisk, ladle, nonstick pan, spatula, knife, cutting board, plate, kitchen scale, pastry brush, serving plate

Instructions

1. 1
   Prepare Station

   Gather and weigh ingredients; set out a mixing bowl, whisk, ladle, nonstick pan, spatula, knife, board, and plate. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Whisk Batter

   Whisk flour, cocoa powder, 40 g powdered sugar, eggs, milk, and salt until the batter is smooth and lump-free. · 5 min

   What to look for: The batter looks glossy, dark, and pours in a steady ribbon.

3. 3
   Rest Batter

   Rest the batter for 15-20 minutes, then whisk briefly; it should pour like thin cream, not sit thickly on the ladle. · 20 min

   What to look for: The batter is relaxed, fluid, and evenly chocolate-colored.

4. 4
   Butter Pan

   Heat a nonstick pan over medium-high heat and brush it with a thin film of clarified butter before the first crepe. · 2 min

   What to look for: The butter shimmers lightly without smoking.

5. 5
   Fry Crepes

   Pour 1 small ladle of batter, swirl thinly, and fry about 1 minute per side until set with lightly dry edges. · 16 min

   What to look for: Each crepe is thin, flexible, and matte on the surface.

6. 6
   Fill Crepes

   Slice the banana, place pieces across each warm crepe, and fold into quarters or roll while the chocolate crepe stays pliable. · 5 min

   What to look for: Banana slices are enclosed and the crepes hold their shape.

7. 7
   Serve Warm

   Serve the banana-filled crepes warm, dusted with the remaining 10 g powdered sugar from the measured amount. · 1 min

   What to look for: The crepes are warm, folded neatly, and lightly dusted.