3 egg yolks
⅓ cup water
½ cup milk
⅓ cup sugar
½ tsp salt
¾ cup whole wheat flour
¾ cup all purpose flour
⅓ cup unsweetened cocoa powder
½ stick unsalted butter, melted for frying
1) In a large bowl, whisk together wet ingredients: the eggs, egg yolks, water and milk. In another bowl, whisk together dry ingredients: sugar, salt, flour and cocoa powder. Combine wet and dry ingredient and whisk until batter is smooth. Stir in melted butter. Cover and set aside.
2) Heat a small saucepan over medium to high heat and add a bit of butter to the pan, careful not to let the butter burn. Pour in 2 tablespoons of batter into the pan and swirl until it evenly coats the surface of the pan.
3) Cook crepe until it is set and light brown, approximately 30 seconds. Flip it over and cook for a few seconds longer. Remove form pan. Repeat this process until all the batter is used.
4) Slice bananas and fill crepes with cream and bananas, fold, stack or roll them.
For Whipped Cream:
Yield: 4 cups
1 pint cold heavy cream
In a large bowl, whip cream until stiff peaks are just about to form. Make sure not to
over-whip, cream will then become lumpy and butter-like.