Chocolate Crepes With A Rum Banana Butter Sauce Recipes

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CHOCOLATE CREPES WITH BANANA



Chocolate Crepes with Banana image

I have been looking for a sweet crepe recipe, but couldn't find one that I loved, so I experimented until I came up with this chocolate one! My family loves this!

Provided by Jessica Norman

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 30m

Yield 8

Number Of Ingredients 11

2 tablespoons white sugar
1 ½ tablespoons melted butter
1 teaspoon vanilla extract
1 cup milk
1 egg
1 egg yolk
⅔ cup all-purpose flour
1 tablespoon butter, or more as needed
3 bananas, sliced into small pieces
1 ½ cups semisweet chocolate chips
1 cup cream cheese

Steps:

  • Heat a small skillet over medium heat.
  • Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
  • Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
  • Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
  • Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
  • Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 43.4 g, Cholesterol 92.7 mg, Fat 25.2 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 15.1 g, Sodium 137.8 mg, Sugar 27.3 g

BANANA CREPES WITH BROWN SUGAR RUM SAUCE



Banana Crepes With Brown Sugar Rum Sauce image

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 1h20m

Yield 8 crepes

Number Of Ingredients 17

2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
4 -5 bananas
cinnamon sugar
berries, pecans (or more)

Steps:

  • In a blender, blend eggs with milk.
  • Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
  • Blend until smooth.
  • Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
  • To cook, heat a lightly buttered 7" or 8" crepe pan.
  • Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
  • Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
  • Cook for a few seconds, just until lightly browned.
  • Place on a plate and repeat with remaining batter.
  • If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
  • MAKE THE SAUCE:
  • In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
  • Bring to a boil; reduce heat and simmer for 2 minutes.
  • The mixture will foam, so be careful it doesn't boil over.
  • Set aside and let cool to room temperature.
  • Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
  • If desired, sprinkle with a few berries, extra slices of banana, or pecans.
  • Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
  • Makes about 8 crepes, depending on size.

Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4

CHOCOLATE CREPES WITH A RUM BANANA BUTTER SAUCE



Chocolate Crepes With a Rum Banana Butter Sauce image

These chocolate crepes are quite impressive....but are very rich. The crepes can be made up in advance and chilled....leaving the sauce until serving time. To make serving time easier, I have everything except for the rum and bananas ready to heat up in a skillet, so it takes just minutes to finish this dessert. Serve 1 crepe to women 2 crepes to men

Provided by Abby Girl

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggs
1 cup buttermilk
3/4 cup flour
2 tablespoons cocoa
2 tablespoons sugar
2 tablespoons butter, melted
1/2 cup butter
1 cup brown sugar, lightly packed
2 limes, juice of
3 tablespoons rum
2 -3 bananas

Steps:

  • Crepes: Beat eggs with buttermilk. Combine rest of ingredients and let rest for 30 minutes.
  • In a crepe pan or small non stick skillet, add some butter to the pan to melt. Wipe the butter off with a paper towel.
  • Add about 1/4 cup of batter to the pan.
  • Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter. Cook the crepe until the under side is browned lightly.
  • Turn the crepe, brown the other side lightly and transfer to a plate.
  • Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
  • To serve: Remove the crepes from the fridge and bring to room temperature. Fold the crepes into quarters.
  • Sauce: Melt the butter and sugar just until sugar has dissolved. Place the crepes in the sauce, gently heating through and place on a hot serving platter.
  • Add 3 T rum to remaining sauce. Slice in 2 - 3 firm bananas and heat lightly for 1 minute. Pour sauce over crepes.
  • Garnish with whipping cream and grated choclate ~ or ~ drizzle warm chocolate over place.

Nutrition Facts : Calories 723.8, Fat 32.5, SaturatedFat 19.4, Cholesterol 184.5, Sodium 326.6, Carbohydrate 97.4, Fiber 2.7, Sugar 70, Protein 9.1

CHOCOLATE BANANA CREPES



Chocolate Banana Crepes image

After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.

Provided by LYNNIE1979

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 14

½ cup whole or 2% milk
1 ½ tablespoons melted butter
1 egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
⅓ cup white flour
½ tablespoon butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
2 ripe bananas, sliced

Steps:

  • In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
  • Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
  • Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
  • Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Categories     Rum     Nut     Dessert     Sauté     Quick & Easy     Banana     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Accompaniment: vanilla ice cream

Steps:

  • Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
  • Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
  • Serve banana hot, sprinkled with nuts.

CHOCOLATE CREPES



Chocolate Crepes image

Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!

Provided by Diane Meyer

Categories     Breakfast and Brunch     Crepes     Sweet

Time 1m

Yield 15

Number Of Ingredients 14

2 eggs
½ cup milk
½ cup water
¾ cup all-purpose flour
6 teaspoons white sugar
⅓ tablespoon butter or margarine
1 fluid ounce cognac
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon instant coffee granules
3 cups heavy cream
4 (1 ounce) squares bittersweet chocolate
½ cup butter or margarine
1 ¼ cups nonfat evaporated milk
2 ½ cups confectioners' sugar

Steps:

  • Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
  • Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
  • Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
  • Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
  • Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 41.2 g, Cholesterol 108.8 mg, Fat 27.6 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 17 g, Sodium 205.5 mg, Sugar 32.5 g

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