Chocolate Crepes With a Rum Banana Butter Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These chocolate crepes are quite impressive....but are very rich. The crepes can be made up in advance and chilled....leaving the sauce until serving time. To make serving time easier, I have everything except for the rum and bananas ready to heat up in a skillet, so it takes just minutes to finish this dessert. Serve 1 crepe to women 2 crepes to men Ingredients:
2 eggs |
1 cup buttermilk |
3/4 cup flour |
2 tablespoons cocoa |
2 tablespoons sugar |
2 tablespoons butter, melted |
1/2 cup butter |
1 cup brown sugar, lightly packed |
2 limes, juice of |
3 tablespoons rum |
2 -3 bananas |
Directions:
1. Crepes: Beat eggs with buttermilk. Combine rest of ingredients and let rest for 30 minutes.
2. In a crepe pan or small non stick skillet, add some butter to the pan to melt. Wipe the butter off with a paper towel.
3. Add about 1/4 cup of batter to the pan.
4. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter. Cook the crepe until the under side is browned lightly.
5. Turn the crepe, brown the other side lightly and transfer to a plate.
6. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
7. To serve: Remove the crepes from the fridge and bring to room temperature. Fold the crepes into quarters.
8. Sauce: Melt the butter and sugar just until sugar has dissolved. Place the crepes in the sauce, gently heating through and place on a hot serving platter.
9. Add 3 T rum to remaining sauce. Slice in 2 - 3 firm bananas and heat lightly for 1 minute. Pour sauce over crepes.
10. Garnish with whipping cream and grated choclate ~ or ~ drizzle warm chocolate over place.
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