Crepes are a blank canvas that can be taken in a lot of directions. After I made up a batch of crepes, I made half of them sweet and half savory – a little dinner and desert action. The banana chocolate crepes were the perfect desert, and since all the crepes had been made ahead of time, all I had to do was make the filling.
Chocolate Banana Crepes
- 4 10″ crepes
- 1/3 cup chocolate chips (or some other source of chocolate)
- 2 ripe bananas
- 2 tbs brown sugar
- 1 tbs butter
- 2 tbs dark rum (optional)
- Cut bananas to 1/4″ slices. Melt butter over a medium heat in a 10″ non-stick skillet.
- Once the butter has melted and stopped foaming, add the banana slices and brown sugar. Shake the skillet to ensure the bananas are well coated.
- Cook the bananas until they begin to brown and caramelize, roughly 3 minutes. Flip the bananas with tongs or a spatula, and cook until the other side begins to brown.
- If you want to add the rum, do it after you flip the bananas. It is probably best to remove the pan from the heat when doing this to ensure nothing catches on fire.
- After the bananas have browned on both sides, remove the pan from the heat.
- Get out your crepes. Place a quarter of the bananas and chocolate chips on one half of the first crepe. Fold the crepe in half, and then in half again. The crepe should look like a quarter wedge of a circle, or a pizza slice.
- Repeat this process for the remaining three crepes.
- Place the crepe wedges into the pan that was used to cook the bananas. Arrange them to form a circle. Heat the crepes over a medium heat to help ensure that the chocolate melts, shaking the pan occasionally.
- Cook for about two minutes and then serve!