A sophisticated dessert or even a sweet main course, these crêpes feature two favorite flavors of kids everywhere: bananas and chocolate. Using bittersweet chocolate cuts the sweetness of the banana and makes these crêpes quite elegant.

　　

Ingredients

makes 4 crêpes

　　8 ounces bittersweet chocolate

　　3 tablespoons heavy cream

　　1 tablespoon sugar

　　2 tablespoons unsalted butter, plus extra for warming the crêpes

　　2 bananas, peeled and thinly sliced on the bias

　　4 cooked French Crêpes (1/2 recipe; page 140)

　　

Step 1

In the top of a double boiler over simmering water, melt the chocolate, cream, and sugar. Stir and remove from the heat.

　　

Step 2

Melt the butter in a skillet over medium heat. When it is sizzling, add the banana slices and cook until brown on both sides.

　　

Step 3

Divide the banana slices among the crêpes. Drizzle each crêpe with 2 tablespoons of the chocolate sauce and fold one-third of the bottom up; then fold each side in toward the center to make an envelope. Fold the top of each crepe down to seal it.

　　

Step 4

Heat a little butter in a sauté pan over medium heat. Add the crêpes and warm for about 1 minute, just until they are hot. Serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.