Feb 17, 2010
Crepe rolls with Caramelized Bananas
500 ml milk
40 g dark chocolate
2 tbsp cocoa powder
300 ml flour
2 tbsp sugar
2 tbsp butter
2 tbsp Golden Syrup (maple syrup)
pinch of salt
oil for greasing
1 large banana
3 tbsp butter
3 tbsp sugar.
Mix the milk with eggs, sugar, syrup and salt, add flour and stir well. Melt the butter, in a different bowl melt the chocolate. Divide dough into 2 parts, pour in the first half of the melted butter, stir and set aside. Add the remaining oil and melted chocolate in the second part of the dough. Dissolve cacao powder in 2 tbsp of boiling water and add to the chocolate batter. Stir well until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
For Caramelized Bananas:
Cut the banana into thin slices. In a pan, melt 4 Tb sugar with 4 TB butter, and cook until the sugar is melted. Add the bananas and cook them until barely soft. Remove them from the pan and let cool. put the butter and sugar in the
Place one white and one chocolate crepes on each other and roll tightly. Cut the crepe roll onto equal pieces, put them on a serving plate or serving spoons and serve with spoonful of caramelo bananas.