Dairy Farmers of Canada

Choco-Banana Cheese Crepe

This is the Choco-Banana Cheese Crepe recipe.

  • Prep: 15 min
  • Cooking: 5 min
Yields 6 crepes
choco banana cheese crepe


  • 2 1/2 oz (75 g) dark chocolate
  • 1 cup (250 mL) Canadian Ricotta
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) ground ginger
  • 3 oz (90 g) Canadian Mozzarella grated
  • 6 thin crepes
  • 6 small bananas
  • Crepes
  • 2 eggs
  • 1 tbsp (15 mL) sugar
  • 1/2 tsp (2 mL) vanilla extract
  • 3/4 cup (180 mL) Milk
  • 2 tbsp (30 mL) melted butter
  • 3/4 cup (180 mL) all-purpose flour
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Melt the chocolate in a double boiler.

Using a food processor, blend the Canadian Ricotta with the melted chocolate and spices until smooth. Add half the shredded Mozzarella.

Spread on 6 crepes. Roll the bananas up in the crepes. Serve cut into 2 pieces and sprinkle with the remaining Mozzarella.


In a bowl, beat the eggs, sugar and vanilla extract. Add the milk and melted butter. Whisk in flour gradually.

At medium heat, pour a small ladleful of batter into a non-stick pan. Quickly spread the batter to get a thin crepe. Let brown and flip to brown other side.

Serve crepes hot or cold.


This tasty spread can be prepared in advance and refrigerated up to 1 week. Also great on toasted or plain multi-grain bread, bagels, English muffins, etc. or served with custard or chocolate or fruit coulis.

Canadian Cheddar and/or Gouda make for tasty alternatives.

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Nutritional information

Per serving
Energy: 416 Calories
Protein: 15 g
Carbohydrate: 47 g
Fat: 20 g
Fibre: 4.1 g
Sodium: 169 mg

Top 5 Nutrients

(% DV*)
Calcium: 20 % / 225 mg
Folate: 29 %
Magnesium: 26 %
Riboflavin: 26 %
Vitamin B12: 44 %