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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 • 1 ½ cups self-raising flour • ¼ cup sugar • ¼ tsp salt • 2 tsp butter, melted • ¼ tsp vanilla • 1 ½ cups milk • 2 eggs • ½ Tbsp butter • 1 ½ Tbsp milk • 1 Tbsp cocoa • 2 Tbsp confectioners’ sugar • 4 bananas Instructions: Preparation - Crepes • Prepare crepe batter the day before. • Sift the flour, sugar, and salt into a large bowl. • In a small bowl, blend the milk, eggs, butter and vanilla. • Add the milk mixture to the flour mixture and stir by hand until the batter is smooth. • Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes. • Pour ¼ cup of batter into the center of the pan and swirling to coat the bottom of the pan. • Cook until it is set and has a little color and turn over. • Set crepes aside to be used at a later time. Preparation - Chocolate Sauce • In a saucepan over low heat, melt the ½ Tbsp of butter. • Stir in 1 ½ Tbsp of milk then add the cocoa and confectioners’ sugar. • Keep stirring to make smooth and until heated. • Set aside and keep warm. Cooking • Heat griddle to 300 to 350 F. • Place a crepe in your hand and place a row of thinly sliced banana down the middle, take one side of the crepe over the banana and roll to the other side and place on the griddle. • Continue this procedure with the other 11 crepes and cook till lightly golden brown on one side then on the other side. • Take the warm chocolate sauce and pour it into a squeeze bottle with a small opening in the cap for making your drizzle. • Dust four plates with confectioners’ sugar. Once the crepes are brown and heated through, place three on each plate. • With a back and forth motion, drizzle the chocolate sauce in an angle over the crepes, garnish with a few banana slices and another light dusting of confectioners’ sugar over the crepes. |
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