Chocolate Banana Crepes

            My husband is not a big fan of crepes. Another difference between him and I. Good thing we have some similarities in other areas because 90% of the time...food ain't one of them. I LOVE crepes. They are so versatile. You can fill them with whatever you like. Berries, whipped cream, mousse..you name it. My brother in law, Brad, has a great crepe recipe. He fills them with a cream cheese whipped cream, strawberries and bananas and tops with powdered sugar and chocolate syrup. If that isn't a great way to start the day..I don't know what is. Unfortunately, I wasn't able to get his recipe, so I searched the Internet to find one that I thought you would enjoy. Something....different. Next time, I will get Brads recipe to you. Promise.
               This recipe doesn't call for any cream filling but you could definitely add it. I would need the cream, to soften the flavor of the chocolate. I love chocolate but in moderation (another difference between the dear husband and I). You could add berries..you know strawberries or raspberries would be yummy. The key it seems to a good crepe (according to Brad and he would know).. is to let it rest long enough for the bubbles to dissipate. You could double the recipe if you need a bigger batch. Yumm! The recipe and photo come from livlife.com One to keep in your recipe box for sure.



Chocolate Banana Crepes
FOR THE CREPES:
½ cups Non-fat Milk
1 Tablespoon Butter, Melted
1 whole Egg
1 teaspoon Vanilla
1 Tablespoon Cocoa Powder
2 Tablespoons Powdered Sugar
⅓ cups All-purpose Flour
4 whole Ripe Bananas

FOR THE CHOCOLATE SAUCE:
1-½ Tablespoon Butter, Melted
1 Tablespoon Milk
A Splash Or Two Of Grand Marnier (optional)
1 Tablespoon Cocoa
2 Tablespoons Powdered Sugar

Crepes:
          In a medium bowl stir together the milk, melted butter, egg and vanilla. Whisk in the cocoa powder until completely incorporated, then the powdered sugar, and lastly the flour.
Heat a small nonstick skillet over medium heat and spray with cooking spray or coat with a very small amount of butter. Pour about ¼ cup of the batter into the pan and swirl to form a very thin disk. Cook for about 2 minutes then use a fork or spatula to flip; cook about 1 minute more or until completely cooked.
        Place the crepe on a plate and add desired amount of sliced banana. Drizzle chocolate sauce over the bananas and fold crepe closed with the seam side down.Drizzle with additional chocolate sauce and a sprinkle of powdered sugar. Repeat the process for each crepe and serve warm, but the crepes are just as good cold!

Chocolate sauce:
       Melt butter in a saucepan over low heat then stir in milk and Grand Marnier, if using. Whisk in the cocoa powder and powdered sugar. Heat gently over very low heat to keep warm enough to drizzle.
Note: Liv says you might want to double the sauce. It was that good!