GOLDEN VALLEY, Minn.-- This morning cooking instructor and chef Suzanne Schilling joined us with a lesson on how to make crepes. She saidanyone can make bothsavory and sweet versions of crepes.

Suzanne is hostinga class in January called "Ladies Night Out- Chocolate Desserts" on January 20th, 2012. For more on Suzanne,click here.

Chocolate Banana Crepes
Makes 14-16- 6" Crepes

1 cup whole milk
2 large eggs
2 tbsp (1/4 stick) unsalted butter, melted
1 tbsp dark rum
½ cup flour
¼ cup cocoa
¼ powdered sugar
Canola oil

6 tbsp unsalted butter
1/3 cup brown sugar
½ tsp cinnamon
6 medium bananas cut into chunks
3 tbsp dark rum

For Chocolate sauce:
10oz Bittersweet chocolate
½ cup superfine sugar
¾ to 1½ cups heavy cream*
½ tsp cinnamon
3 tbsp rum

To Make the Crepes: Put the ingredients in order in a blender. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, scrap them down and blend for 2 or 3 seconds more. Cover and refrigerate for at least 2 hrs.

Brush the crepe pan lightly with oil. Heat the pan until it is just beginning to smoke. Remove from heat and pour a scant ¼ cup (2oz) into the middle of the pan. Rotate the pan until the coated. Pour off any excess.

Cook for 1 to 1½ minutes. Then pick up the edge to see if the bottom is nicely brown. Then flip the crepe and cook about ½ min or until it is set. Remove and cool.

Wipe the pan with a small amount of oil on a paper towel. And repeat the process until all are done.

To make the filling: Combine the butter, sugar, and cinnamon in a skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. Add the rum and cook until the sauce reduces to a light syrup.

Then place the bananas in the pan. When the banana sections soften and the sauce has reduced to a thicker syrup, remove them and set aside to fill the crepes. Keep warm.

When ready to serve: spoon some bananas and sauce in each crepe and roll up. Top with chocolate sauce.

To make chocolate Sauce: Mix the chocolate, rum and cream together. Melt in top of double boiler. Stir until smooth. Add sugar (to taste). Stir until smooth.
*If using 70% cocoa chocolate, add 1½ to 3 cups cream.

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