Description
If you love Choco Tacos, then you will adore these Banana Split Crepe Burritos! They’re an easy, fun, and delicious way to spend a summer afternoon!
Ingredients
- FOR THE CREPES:
- 2 Large Eggs
- ¾ cups Milk
- ½ cups Water
- 1 cup Flour
- 3 Tablespoons Melted Butter
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- Additional Butter, For Coating The Pan
- FOR THE TOPPINGS AND FILLINGS:
- 1 pint Vanilla Ice Cream
- 1 pint Strawberry Ice Cream
- 3 Ripe Bananas, Sliced Into Disks
- ½ cups Chopped Peanuts
- Whipped Cream
- Maraschino Cherries
- For The Magic Shell
- ½ cups Good Quality Semisweet Chocolate Chips
- 1 Tablespoon Coconut Oil
Preparation
In a blender, combine all the crepe ingredients and pulse for 10 seconds. Place crepe batter in the refrigerator for 1 hour.
Heat a medium nonstick pan over medium heat. Add a thin coating of butter to the pan. Pour a scant ½ cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from the pan. Continue until all batter is gone. Allow to cool before filling.
To make the burritos, lay out a crepe on a flat surface and add a scoop of vanilla ice cream and a scoop of strawberry ice cream to the center. Place 5-6 banana slices on top of the ice cream and roll up the crepe, like you would a burrito. Continue until all of the crepes are filled. Set aside while you make the magic shell.
Prepare the magic shell by placing the chocolate and coconut oil in a microwave-safe bowl. Heat on high in 20-second increments, stirring thoroughly after each, until completely smooth. Allow to cool before drizzling over rolled burritos.
Top with chopped peanuts, whipped cream, and maraschino cherries. Serve immediately or transfer to the freezer to solidify for 30 minutes.
