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Chocolate and Banana Crêpes with Boozy Sauce

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I made some crêpes last weekend to participate in Bake Along #14, hosted by Lena from Her Frozen Wings, Joyce from The Cooking Gallery/Kitchen Flavours and Zoe from Bake for Happy Kids. I really liked participating in Bake Along and Aspiring Bakers, because they really motivate me to bake more and try out new recipes! Such bake-alongs really help me in managing my time better (planning ahead what I want to bake, getting the ingredients ready ahead of time, and squeezing out some time here and there to try out new recipes).

I have never tried making crêpes, because it seems so tedious and I don’t a huge frying pan to cook the crêpes. And they are not breakfast food like pancakes. However, deep down I know they are just mere excuses… heh. But when this Bake Along came along, I thought, why not I just try it out? And then, as anyone would say, the rest is is history.

These crêpes tasted bittersweet and boozy – bitter from the dark chocolate, sweet from the bananas and boozy from the rum! I still don’t have a huge frying pan, so the crêpes are a bit small, but what the heck! I’m just gonna do it my way… heh.

Cast of ingredients: Crêpe batter (consisting of flour, milk, egg and salt), brown sugar, rum, chopped dark chocolate, banana and butter (for frying)

The bananas were cooked in brown sugar and rum first – they were so sweet and so rum-my that I kept eating them! I’m definitely making them again to serve with ice cream in the future! (:

Preparing the crêpes…

Lots of dark chocolate in here… yum!

Fold…

… And fold again!

Cook in more brown sugar and rum sauce and they are so boozy, sweet and chocolatey!

Yum yum! Happy cooking! (:



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Chocolate and Banana Crêpes with Boozy Sauce

If using a 7-inch frying pan, it will yield about 8 to 10 crêpes.
Servings: 4 people

INGREDIENTS
 

Crêpe batter:

  • 100 grams plain flour, sifted
  • Pinch of salt
  • 1 egg, at room temperature
  • 300 ml milk, at room temperature
  • Butter for frying the crêpes

Banana and chocolate filling:

  • 20 grams salted butter
  • 1 tablespoon brown sugar
  • 2 bananas, sliced
  • 60 ml rum, or brandy
  • 50 grams dark chocolate, minimum 70% cocoa solids, roughly chopped

Boozy sauce:

  • 100 grams unsalted butter
  • 100 grams brown sugar
  • 60 ml rum, or brandy
  • Icing sugar to serve

INSTRUCTIONS

Making the crêpe batter:

  • Place the sifted flour, salt, egg and milk in a food processor. Process until the mixture is smooth. Transfer into a jug / bowl and refrigerate for 30 minutes.

Banana and chocolate filling:

  • Melt the salted butter and the 1 tablespoon sugar in a frying pan over medium heat. Add in the sliced bananas and let them cook gently for 3 minutes, turning the bananas frequently.
  • Lower the heat to low. Add in the brandy / rum and be careful not to let the alcohol ignite in the pan. Let the bananas and alcohol simmer for 2 minutes. The bananas will be soft and the liquid will be syrupy. Remove the frying pan from heat and set it aside.

Cooking the crêpes:

  • Melt a little butter in a frying pan. For a 7-inch frying pan, pour 60 ml of the batter into the frying pan. For a 9-inch frying pan, pour 100 ml of the batter into the frying pan.
  • Tilt the frying pan around so the batter coats the base. Cook for 2 minutes over medium to low heat until golden brown underneath.
  • Using a palette knife (using tongs may break the crêpe, so a palette knife works best here), slide it underneath the crêpe to loosen it. Turn it over and cook for an additional 1 minute.
  • Transfer the crêpe to a plate, and cover with a piece of greaseproof paper. Repeat with the remaining batter, adding more butter if necessary and stack the crêpes up, with a piece of greaseproof paper in between each crêpe.
  • Making the boozy sauce and assembly:Divide the bananas and chopped chocolate among the crêpes. Fold the crêpes into quarters.
  • Melt the 100 grams butter and 100 grams sugar in a frying pan over medium heat. Lower the heat to low and add in the brandy / rum and be careful not to let the alcohol ignite in the pan. Stir the mixture.
  • Slide the folded crêpes into the frying pan. Cook for 1 minute. Turn the crêpes over and cook for another 1 minute to melt the chocolate. Transfer the crêpes onto serving plates. Drizzle with extra sauce and dust with icing sugar. Serve immediately.

NOTES

  1. Adapted from Good Housekeeping – Chocolate
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Reader Interactions

Comments

  6. kitchen flavours says

    Your crepe spells deliciousness! Love the addition of rum! I think I’ll be licking the sauce off the plate! Thank you for joining our Bake-Along! Hope you can join in the next one as well! Have a lovely day!

    Reply

  7. Jasline says

    Zoe: Thank you Zoe! I love the boozy sauce too!

    Lena: Thank you Lena! It’s a really rich pancake, all the chocolate and rum… (: Thanks for hosting such a wonderful bake along! Hope I’ll be able to join more in the future! (:

    Janine: Thanks Janine! I’m an alcoholic (haha) – I love adding Baileys and rum into my cakes and cookies… d:

    Anncoo: Thank you Ann! A hot coffee will definitely offset the sweetness of these crepes – perfect tea-time combination! (:

    Bobbi: Thank you Bobbi! I’ll try it with Nutella the next time and let you know! (; Take care too! (:

    Reply

  11. lena says

    me too, like zoe , your boozy sauce and the bananas in rum sound really fantastic! i never had pancakes of such kind! If i eat these, i will have to eat it very slowly to appreciate all the flavours in here. The Aspiring Bakers Challenge is a good motivational event for us all and sometimes it also puts us to tests baking something out of our comfort zone. Glad that you are baking along with us!

    Reply

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