Recipe

Directions

Crêpes can be made ahead of time and stored for up to 2 days in the refrigerator, or wrapped tightly in plastic wrap and frozen for up to 1 month. Thaw in the refrigerator before using.

To make the crêpe batter, combine the milk, eggs, butter, rum, flour, cocoa, and confectioners’ sugar in a blender. Blend on high speed for 1 minute, until smooth. Refrigerate for 1 to 12 hours before using. To make the crêpes, heat a nonstick skillet over medium heat. Dip a paper towel into the canola oil and wipe the pan with the oil. Pour 2 tablespoons crêpe batter into the skillet, swirling to form an even layer. If the batter is too thick to swirl evenly, add more milk or water to thin it out. The crêpes should be thinner than traditional pancakes. Cook the crêpe until the surface is not shiny and the edges are slightly dark, about 2 minutes. Carefully flip the crêpe and cook for 1 minute longer. Remove from the skillet and stack on a plate with a sheet of parchment paper between each crêpe, and cover to keep warm. Repeat to make 16 crêpes. To make the chocolate sauce, combine the chocolate and cream in a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Keep warm, or reheat before using.

To make the filling, in a large skillet over medium heat, melt the butter with the sugar. Add the bananas and cook until they are warm, about 3 minutes. Remove the skillet from the heat and add the rum. Return the skillet to the heat, tilting carefully to ignite the rum. Shake the pan gently until the flames die out. Alternatively, if you are using an electric stove, cook the rum until reduced by half. To serve, place 2 crêpes on a plate, add warm bananas, and carefully roll up each of the crêpes. Drizzle with chocolate sauce, add a dollop of whipped cream, and serve immediately.