Chocolate Crepes With a Rum Banana Butter Sauce
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Crepes
- 2 eggs
- 1 cup buttermilk
- 3⁄4 cup flour
- 2 tablespoons cocoa
- 2 tablespoons sugar
- 2 tablespoons butter, melted
-
Sauce
- 1⁄2 cup butter
- 1 cup brown sugar, lightly packed
- 2 limes, juice of
- 3 tablespoons rum
- 2 -3 bananas
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!