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1
For the crepes: whisk together all of the dry ingredients, then whisk together all of the wet ingredients.
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2
Whisk wet ingredients into dry ingredients until a batter is formed.
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3
Heat a 10-inch skillet over medium heat and spray with vegetable oil cooking spray.
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4
Pour 3 tablespoons of crepe batter into the pan, lifting and tilting the pan to quickly coat the bottom with the batter.
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5
Place the pan back on the heat for about 45 seconds to 1 minute and cook undisturbed until the batter looks dry.
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6
Using a spatula, loosen one side of the crepe and carefully lift the crepe out of the pan with your fingers and flip over.
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7
Cook 1 minute more and remove from the pan to a plate.
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8
Repeat with remaining batter, stacking the crepes on the plate.
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9
When finished crepes are cool, cover with plastic wrap until ready to use.
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10
To make the filling: Melt the butter and brown sugar in a saucepan over medium heat.
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11
Add rum and chopped bananas, gently stirring to incorporate.
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12
Remove from heat and cool.
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13
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.
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14
Repeat until all crepes are filled.
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15
Plate crepes and drizzle with chocolate sauce (Recipe #68358) then garnish with white chocolate shavings and strawberries.
