Crêpes filled with bananas deliciously accompanied by chocolate sauce.
400g (4 cups) all-purpos flour
4 cups (about 1 liter) milk
2 Tbsp vanilla extract
2 Tbsp butter, melted
oil for greasing
For the Filling
3 bananas, sliced
chocolate glaze (see the recipe)
whipping cream to serve (optional)
fresh mint for garnish (optional)
MAKE THE CRÊPES BATTER
1. In a mixing bowl, put the flour and make a well in the center. Add a little of the milk with the eggs. Beat the flour into the liquid, then gradually stir in the rest of the milk, keeping the batter smooth and free from lumps. Add the melted butter and extract vanilla. Set aside.
MAKE THE CRÊPES
2. Lightly grease a nonstick pan with just a smear of oil. Heat the pan, pour in about 1/4 cup of the batter. Swirl it around and cook for about 1 minute. Flip the crêpe over with a spatula and cook the other side. Repeat the process for each crêpe.
MAKE THE CHOCOLATE GLAZE
3. in a small saucepan melt together the butter and chocolate. Stir in the sifted confectioners' sugar and boiling water. Beat until smooth. Add more confectioners' sugar or boiling water to get the desired consistency.
4. Fill the crepes with banans sliced and drizzle chocolate glaze. Serve with whipping cream, if desired.
''Life is too important to be taken seriously.'' - Oscar Wilde