Chocolate Crepes With A Rum Banana Butter Sauce Recipes

CHOCOLATE CREPES WITH BANANA

Steps:

• Heat a small skillet over medium heat.
• Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
• Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
• Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
• Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
• Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

CHOCOLATE BANANA CREPES

Steps:

• In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
• Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
• Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
• Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

CHOCOLATE CREPES WITH A RUM BANANA BUTTER SAUCE

Steps:

• Crepes: Beat eggs with buttermilk. Combine rest of ingredients and let rest for 30 minutes.
• 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.
• Add about 1/4 cup of batter to the pan.
• 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.
• Turn the crepe, brown the other side lightly and transfer to a plate.
• Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
• To serve: Remove the crepes from the fridge and bring to room temperature. Fold the crepes into quarters.
• 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.
• Add 3 T rum to remaining sauce. Slice in 2 - 3 firm bananas and heat lightly for 1 minute. Pour sauce over crepes.
• Garnish with whipping cream and grated choclate ~ or ~ drizzle warm chocolate over place.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

BANANA CREPES WITH BROWN SUGAR RUM SAUCE

Steps:

• In a blender, blend eggs with milk.
• Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
• Blend until smooth.
• Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
• To cook, heat a lightly buttered 7" or 8" crepe pan.
• Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
• Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
• Cook for a few seconds, just until lightly browned.
• Place on a plate and repeat with remaining batter.
• If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
• MAKE THE SAUCE:
• In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
• Bring to a boil; reduce heat and simmer for 2 minutes.
• The mixture will foam, so be careful it doesn't boil over.
• Set aside and let cool to room temperature.
• Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
• If desired, sprinkle with a few berries, extra slices of banana, or pecans.
• Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
• Makes about 8 crepes, depending on size.

ORANGE BUTTER CREPES WITH RUM

Steps:

• Finely grate orange peel to taste. Try it first with approx 1 tablespoon.
• Melt the butter so it is liquid.
• Combine grated orange peel and all ingredient (except the fresh fruit and ice-cream!) into a blender and blend until smooth.
• Place in refrigerator. This is to allow bubbles to dissipate, but if you're in a hurry you can leave out this step and results are still good.
• Lightly oil or butter your pan. I don't have a special pan for this so I use a wok!
• On medium heat pour in some batter and swirl until you get a thin circular crepe.
• When golden brown on the edges (they will lift up slightly), quickly roll the crepes and arrange on a dish.
• Arrange 2 crepes on a large plate, dust with chocolate/cocoa powder, and arrange seasonal fruit and ice-cream on the plate.