Chef notes
I love contrast in cooking. The combination of salty flavors with sweet and tender textures with crunchy always gets my appetite going. Smooth cookie butter, rich dark chocolate, fruity bananas and crispy potato chips in a thin crêpe is my idea of pairing perfection.
Technique tip: Whatever you want hot needs to go in the right-hand side of the quesadilla (i.e. cheese, protein, chocolate) — the side that gets the most heat.
Swap option: Use chocolate-hazelnut spread, marshmallow fluff or peanut butter.
Ingredients
- 1 tablespoon unsalted butter
- 1 French crêpe, store-bought or homemade
- 2 tablespoons cookie butter
- 1/4 cup potato chips
- 1½ ounces dark chocolate, cut into small pieces
- 1/2 banana, cut into slices
Preparation
1.Heat the butter in a medium-sized skillet over medium heat.
2.Lay the crêpe on a cutting board and cut a slit from the center down to the bottom edge.
3.On the left bottom quarter of the crêpe, evenly spread the cookie butter.
4.On the top left quarter, lay the potato chips in an even layer.
5.On the top right quarter, add the chopped dark chocolate.
6.Finish by adding the sliced bananas to the bottom right quarter.
7.Working in a clockwise motion, take the bottom left quarter and fold it onto the top left, then top left onto top right and finishing by folding the top right onto the bottom right.
8.Place in the preheated skillet and cook for 3-4 minutes per side, until golden-brown.
