Cinnamon Banana Crepes W/ Dark Chocolate Drizzled On Top

1. 1

   For the Batter:

2. 2

   Put 1 cup of all-purpose flour into a mixing bowl. Add the pinch of salt for taste. Crack and beat two eggs until it's smooth and the color is uniform. Make a well in the flour and pour in the egg with the flour. Whisk the two together until it lumps up.

3. 3

   Take 1 cup of cold milk and add it slowly. Whisk it together with the flour and egg until the batter is entirely liquid and uniform. Add the melted butter and whisk together. Set it aside to rest.

4. 4

   Take a small skillet (8-10 inches across) and place on high heat. Place a 1/2 Tsp of oil or a small knob of butter. Take a soup ladle and put in 3/4 ladle-full of batter into the center of the hot skillet.

5. 5

   Take the skillet and tilt it around so that the batter runs along the edge of the skillet, making a thin crepe. Leave for only 30-45 seconds and then flip to the other side. Leave for another 20 seconds and slide the crepe off the skillet.

6. 6

   Filling:

7. 7

   Peel the bananas and chop off the tips. Cut into medallions approximately 1/2 inch thick. Toss the pieces in the brown sugar.

8. 8

   Heat a medium frying pan to medium heat and add the banana pieces. Cook until the banana pieces are soft and the brown sugar has become a syrup that coats the banana pieces. Sprinkle in the cinnamon and then take the pan off the heat.

9. 9

   Putting it Together:

10. 10

    Place several banana pieces into the crepe shell w/ the sauce. Fold over the crepe and then drizzle the dark chocolate over it. Sprinkle a little cinnamon if you want and add a dollop of whipped cream on top if you want.

* Per serving · 4 servings · Values may vary.

No additional tips available.