Chocolate crepes:
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs
1 1/4 cups milk
2 tablespoons unsalted butter, melted
Nonstick vegetable cooking spray
Sauteed banana filling:
4 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
1/4 cup dark rum, such as Meyers's
6 large bananas, peeled and sliced on the diagonal about 1/4-inch thick
Rich chocolate sauce:
1/2 cup granulated sugar
1/3 cup unsweetened nonalkalized cocoa powder
2/3 cup evaporated milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Garnish:
1 pint butter pecan ice cream
Make the chocolate crepes:
- In a food processor fitted with a metal blade, combine the flour, cocoa powder, sugar and salt and pulse to mix. Add the eggs, milk and melted butter and process for 30 seconds. Using a rubber spatula, scrape down the sides of the bowl and process for 15 seconds longer. Transfer the crepe batter to a medium bowl and let stand for 15 minutes.
- Lightly spray an 8-inch crepe pan or small slope-sided frying pan with vegetable cooking spray. Place the pan over medium low heat and heat for about 30 seconds (a drop of water should sizzle on contact). Pour about 2 tablespoons of the crepe batter into the pan (a coffee measure is ideal). Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Cook the crepe until the bottom is set, 45 seconds to 1 minute. Using a wide spatula, flip the crepe over and cook until cooked through, about 30 seconds longer. Transfer the crepe to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crepes between sheets of waxed paper.
Make the sauteed banana filling:
- In a large heavy skillet, over low heat, combine the butter, brown sugar and rum, stirring to combine. When heated through, add the bananas and saute gently, stirring occasionally until evenly golden, about 5 minutes. Let cool slightly.
Make the rich chocolate sauce:
- In a 2-quart saucepan, stir together the sugar and cocoa. Stir in the evaporated milk; add the butter. Cook the mixture over low heat, stirring constantly, until the mixture is smooth, about 3 to 5 minutes. Stir in the vanilla. Serve the sauce warm. (Store the leftover sauce, covered, in the refrigerator.)
Assemble the desserts:
- Place some of the warm banana filling on each of the crepes. Fold the crepes in a cone shape around the filling. Arrange two filled crepes on each dessert plate. Serve with a scoop of butter pecan ice cream and drizzled with chocolate sauce.Chocolate crepes:
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs
1 1/4 cups milk
2 tablespoons unsalted butter, melted
Nonstick vegetable cooking spray
Sauteed banana filling:
4 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
1/4 cup dark rum, such as Meyers's
6 large bananas, peeled and sliced on the diagonal about 1/4-inch thick
Rich chocolate sauce:
1/2 cup granulated sugar
1/3 cup unsweetened nonalkalized cocoa powder
2/3 cup evaporated milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Garnish:
1 pint butter pecan ice cream
Make the chocolate crepes:
- In a food processor fitted with a metal blade, combine the flour, cocoa powder, sugar and salt and pulse to mix. Add the eggs, milk and melted butter and process for 30 seconds. Using a rubber spatula, scrape down the sides of the bowl and process for 15 seconds longer. Transfer the crepe batter to a medium bowl and let stand for 15 minutes.
- Lightly spray an 8-inch crepe pan or small slope-sided frying pan with vegetable cooking spray. Place the pan over medium low heat and heat for about 30 seconds (a drop of water should sizzle on contact). Pour about 2 tablespoons of the crepe batter into the pan (a coffee measure is ideal). Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Cook the crepe until the bottom is set, 45 seconds to 1 minute. Using a wide spatula, flip the crepe over and cook until cooked through, about 30 seconds longer. Transfer the crepe to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crepes between sheets of waxed paper.
Make the sauteed banana filling:
- In a large heavy skillet, over low heat, combine the butter, brown sugar and rum, stirring to combine. When heated through, add the bananas and saute gently, stirring occasionally until evenly golden, about 5 minutes. Let cool slightly.
Make the rich chocolate sauce:
- In a 2-quart saucepan, stir together the sugar and cocoa. Stir in the evaporated milk; add the butter. Cook the mixture over low heat, stirring constantly, until the mixture is smooth, about 3 to 5 minutes. Stir in the vanilla. Serve the sauce warm. (Store the leftover sauce, covered, in the refrigerator.)
Assemble the desserts:
- Place some of the warm banana filling on each of the crepes. Fold the crepes in a cone shape around the filling. Arrange two filled crepes on each dessert plate. Serve with a scoop of butter pecan ice cream and drizzled with chocolate sauce.
