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Chocolate and banana crepes with boozy sauce

Chocolate and banana crepes with boozy sauce

I don’t know about you but some days I really need to have something sweet… even if it’s just a little square of chocolate but I need sugar… The problem is that I don’t usually buy sweets. So if I fancy something sugary I have to come up with something homemade… and that means baking! This time I felt like something sweet but different… and look what I came up with: Chocolate and banana crepes with boozy sauce 🙂

This recipe was a bit of a combination of other recipes that I’ve seen around… I had bananas and I wanted to use them… and my boyfriend likes his desserts to include some sort of alcohol… Bananas + alcohol + something sweet was the start. I thought about crepes suzette with banana instead of orange. But I was not sure the rum I had at home would burn properly. With this idea in mind, I though about doing something similar but with the ingredients I had. So by now I had: crepes + bananas + rum + chocolate as the sweet. First I thought about simple crepes filled with banana, chocolate and a dash of rum. But I wanted something more boozy… And then I thought about a sauce I’ve seen once used to drizzle pana cotta. It was a sugary sauce made with brandy. So let’s make it with rum and used it to drizzle the banana and chocolate crepes. Now this whole thing sounded nice and I couldn’t wait to try it… Believe me: it came out very very nice 🙂

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Chocolate and banana crepes with boozy sauce

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 8/10 crepes

Ingredients

Crepe batter (makes 8-10):
100g flour
A pinch of salt
1 egg, at room temperature
300ml milk, at room temperature
Butter for frying
Banana and chocolate filling:
20g salted butter
1 tbsp brown sugar
2 bananas, sliced
60ml rum
50g chocolate (melted)
Boozy sauce:
100g butter
100g brown sugar
60ml rum

Instructions

Crepe batter:
Place the flour, salt, egg and milk in a food processor. Process until the mixture is smooth.
Transfer into a jug and refrigerate for 30 min.
Banana and chocolate filling:
Melt the butter and the brown sugar in a frying pan over medium heat
Add in the sliced bananas and let them cook gently for 3 min, turning the bananas frequently.
Lower the heat to low. Add in the rum (do not ignite)
Let it simmer for 2 min. Remove the pan from the heat and set aside.
Melt the chocolate in a water bath.
Cooking the crepes:
Melt a little butter in a non stick frying pan.
Pour a ladle of the batter into the frying pan. Tilt the frying pan around so the batter coats the base. Cook for 2 min until golden brown underneath. Using a spatula, loosen the crepe, turn it over and cook for 1 min.
Transfer the crepe to a plate and cover with baking paper.
Repeat till you finish the batter.
Making the boozy sauce and assembly:
Divide the bananas and melted chocolate among the crepes. Fold the crepes into quarters.
Melt 100g of butter and 100g of brown sugar in a frying pan over medium heat.
Lower the heat to low and add the rum (do not ignite). Stir the mixture.
Slide the crepes into the frying pan with the sauce. Cook for 1 min. turn the crepes over and cook for another minute.
Transfer the crepes onto serving plates.
Drizzle with extra sauce and serve immediately

 

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