Chocolate Crepes With Caramel Bananas
|All purpose flour||1 Cup (16 tbs)|
|Sugar||5 Tablespoon (1/4 Cup, Plus 1 Tablespoon)|
|Cocoa powder||2 Tablespoon|
|Eggs||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Seltzer/Club soda||1⁄2 Cup (8 tbs)|
|Prepared caramel sauce||1⁄4 Cup (4 tbs)|
|Bananas/1/2 cups chopped fresh peaches combined with 1/2 cup fresh raspberries||3 , finely chopped|
In medium bowl, combine flour, 1/4 cup sugar, cocoa powder, and salt.
Stir in eggs, milk, and seltzer; set aside 1 hour.
Strain batter through a sieve to remove any lumps.
Preheat griddle at appropriate setting for 5 minutes.
Drop batter onto griddle by scant 1/4 cupfuls into two 6- or 7-inch circles.
Repeat, making two crepes at a time.
Cook 1 1/2 minutes, then turn and cook 1 1/2 minutes more.
Remove and repeat with remaining batter, stacking crepes on a plate until you're ready to use them.
In a small saucepan, heat caramel sauce on Low until warmed through.
Melt butter on griddle and add fruit; sprinkle with remaining sugar and cinnamon.
Using a nonstick spatula, stir mixture until bananas are warmed through and slightly soft, about 2 minutes.
Transfer to a bowl.
Working quickly, while crepes and fruit are still warm, place one crepe on a work surface, smooth side down, and fill with 2 tablespoons of the fruit filling.
Roll up to enclose filling and transfer to a dessert plate, seam-side down.
Repeat, placing two crepes on each plate.
To serve, drizzle with the hot caramel sauce.