Banana Crepes with Chocolate Drizzle

submitted by Glynn House Inn

American Cuisine
Breakfast

Serves: 4

Recipe Credit: Glynn House Inn

Ingredients :

Description :

Banana Crepes with Chocolate Drizzle provide a delicious, visually attractive breakfast entrée (or even dessert!).

Instructions :

Preparation - Crepes

• Prepare crepe batter the day before.  • Sift the flour, sugar, and salt into a large bowl.  • In a small bowl, blend the milk, eggs, butter and vanilla. • Add the milk mixture to the flour mixture and stir by hand until the       batter is smooth.  • Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes.  • Pour ¼ cup of batter into the center of the pan and swirling to coat the bottom of the pan.  • Cook until it is set and has a little color and turn over. • Set crepes aside to be used at a later time.

Preparation - Chocolate Sauce

• In a saucepan over low heat, melt the ½ Tbsp of butter.  • Stir in 1 ½ Tbsp of milk then add the cocoa and confectioners’ sugar.  • Keep stirring to make smooth and until heated.  • Set aside and keep warm.

Cooking

• Heat griddle to 300 to 350 F.  • Place a crepe in your hand and place a row of thinly sliced banana down the middle, take one side of the crepe over the banana and roll to the other side and place on the griddle.  • Continue this procedure with the other 11 crepes and cook till lightly golden brown on one side then on the other side.   • Take the warm chocolate sauce and pour it into a squeeze bottle with a small opening in the cap for making your drizzle.• Dust four plates with confectioners’ sugar. Once the crepes are brown and heated through, place three on each plate.  • With a back and forth motion, drizzle the chocolate sauce in an angle over the crepes, garnish with a few banana slices and another light dusting of confectioners’ sugar over the crepes.