Banana - Filled Chocolate Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Chocolate crepes
- 2 tablespoons cocoa powder
- 1⁄2 cup all-purpose flour, sifted
- 2 large eggs
- 1⁄2 cup milk
- 1⁄2 cup water
- 2 tablespoons unsalted butter, melted
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
-
Filling
- 1⁄2 cup unsalted butter
- 1⁄4 cup firmly packed brown sugar
- 3 tablespoons meyer rum
- 4 ripe bananas, chopped (not too speckled or black)
- 2 ounces white chocolate, shaved with a vegetable peeler
- 6 large strawberries, thinly sliced
- 1 sprig mint (to garnish)
directions
- For the crepes: whisk together all of the dry ingredients, then whisk together all of the wet ingredients.
- Whisk wet ingredients into dry ingredients until a batter is formed.
- Heat a 10-inch skillet over medium heat and spray with vegetable oil cooking spray.
- Pour 3 tablespoons of crepe batter into the pan, lifting and tilting the pan to quickly coat the bottom with the batter.
- Place the pan back on the heat for about 45 seconds to 1 minute and cook undisturbed until the batter looks dry.
- Using a spatula, loosen one side of the crepe and carefully lift the crepe out of the pan with your fingers and flip over.
- Cook 1 minute more and remove from the pan to a plate.
- Repeat with remaining batter, stacking the crepes on the plate.
- When finished crepes are cool, cover with plastic wrap until ready to use.
- To make the filling: Melt the butter and brown sugar in a saucepan over medium heat.
- Add rum and chopped bananas, gently stirring to incorporate.
- Remove from heat and cool.
- To assemble enchiladas: Place one crepe on work surface, spoon 3-4 Tbl of the filling down the center and loosely roll like an enchilada.
- Repeat until all crepes are filled.
- Plate crepes and drizzle with chocolate sauce (Recipe #68358) then garnish with white chocolate shavings and strawberries.
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RECIPE SUBMITTED BY
mydesigirl
United States