Crepes with Mexican Chocolate Sauce

    Crepes with Mexican Chocolate Sauce



    • 2 whole eggs
    • ¾ cup milk
    • ½ cup water
    • 3 Tbsp. melted butter
    • 1 cup all-purpose flour
    • ¼ tsp. kosher salt

    Chocolate Sauce

    • 1 Tbsp. melted butter
    • 1½ cup Ghirardelli semisweet chocolate
    • 1 cup heavy cream
    • ½ cup dulce de leche
    • ¼ tsp. ancho chili powder
    • ¼ tsp. cinnamon powder
    • 1½ tsp. ¡Sabor! by Texas Pete®

    Caramelized Bananas

    • 1 Tbsp. butter
    • ½ cup honey
    • 4 bananas, sliced



    1. Mix all the ingredients above together; let sit for 1 hour.
    2. Heat a 6-inch nonstick pan and spray with vegetable oil.
    3. Pour about 1 oz. of the crepe mix into the middle of the pan, then rotate and try to cover all of the surface of the pan.
    4. When the crepe is cooked on the first side, flip it over with a spatula and cook the other side.
    5. After the crepe has been cooked on both sides, remove from the pan and let cool.

    Chocolate Sauce

    1. In a sauce pan on low heat, bring the heavy cream to a simmer.
    2. Add the Ghirardelli semisweet chocolate and whisk gently until the chocolate is completely melted.
    3. Incorporate the melted butter, dulce de leche, chili powder, cinnamon powder, and ¡Sabor! By Texas Pete®.

    Caramelized Bananas

    1. Melt the butter in a sauté pan on medium to high heat, add the sliced bananas, and cook for a few minutes.
    2. Add the honey and remove from heat.


    Assembly for 20 crepes

    20 crepes

    2.5 cups caramelized banana

    20 Tbsp. chocolate sauce

    20 Tbsp. whipped cream

    6 Tbsp. +1 tsp. walnuts

    6 Tbsp. + 1tsp. puffed chickpeas

    20 each raspberry

    20 each plantain chip


    Fill a crepe with two tablespoons of caramelized bananas, place the rolled crepe on a large plate, and drizzle with the warm chocolate sauce.

    Top the crepes with whipped cream, garnish with a raspberry and a plantain chip, and sprinkle with the puffed chickpeas and walnuts.

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