Banana Crêpes with Whipped Cocoa Cream

Steps

1. Melt the butter in a small pan or the microwave; set aside two-thirds of it for the batter and keep the remaining third for greasing the skillet.
2. Make the batter: in a blender or bowl, combine the all-purpose flour, granulated sugar and salt, then add the egg, whole milk, half of the vanilla and the two-thirds portion of melted butter. Blend or whisk until smooth with no lumps.
3. Let the batter rest at room temperature for 30 minutes so the crêpes cook up tender.
4. While the batter rests, toast the almonds in a dry 8- to 10-inch nonstick skillet over medium heat, stirring, for 3 to 4 minutes until golden and fragrant. Tip them onto a plate to cool and wipe out the skillet.
5. Make the cocoa cream: beat the softened cream cheese with the Greek yogurt until smooth, then beat in the unsweetened cocoa powder, the powdered sugar and the remaining half of the vanilla until fluffy.
6. Toss the sliced banana with the cinnamon in a small bowl.
7. Heat the skillet over medium heat and brush it lightly with some of the reserved melted butter. Stir the batter, pour in about 1/4 cup, and swirl to coat the pan thinly.
8. Cook about 1 minute until the edges lift and the underside is lightly golden, flip, and cook 30 seconds more. Stack on a plate. Repeat with the rest of the batter, brushing the pan with the remaining reserved butter as needed, to make about 8 crêpes.
9. Spread each crêpe with an eighth of the cocoa cream, scatter an eighth of the cinnamon bananas over one half, and fold into quarters.
10. Serve two crêpes per plate, sprinkled with the toasted almonds.