chocolate crepes

i don’t usually celebrate valentine’s day. i feel love is meant to be celebrated every day, not only once a year. but this year is different. perhaps because now i have a little girl who loves food just as much as i do. and what better way to start my day than getting up early and baking crepes with my 9 month old!
these decadent little treats are very moreish indeed. the sweet syrup compliments the almost sour taste of the banana and the nuts add a lovely crunch. only after taking my pictures did i spoon some whipped cream on top. that made it even tastier. even more edible. even more enjoyable. even more rich.
i used lindt dark chocolate but any dark chocolate will do. you can whisk the mixture by hand but i found that a hand held mixer or blender works a little better as it breaks the chocolate down a little more.

makes about 12 crepes |
200g flour
40g dark chocolate, grated
1 egg
40g muscovado sugar
1.5tsp bicarbonate of soda
1tsp vanilla essence
pinch salt
250ml milk
liberal amount of butter
large bananas, thinly sliced diagonally
1/3c slivered almonds
whipped cream of double cream, optional
mint leaves, garnish

for the syrup
125ml maple syrup
125ml cream
125g dark chocolate, roughly chopped

how to do it
combine all of the ingredients, except the butter, in a mixing bowl or jug of your blender. blend until combined taking care not to over mix the batter. (if you feel you want a runnier batter, add an additional 50ml milk.)
heat about a tablespoon of butter in a non stick pan. spoon about 1/3 cup of batter into the pan per crepe. cook until you notice bubbles on the surface. turn and cook for about 45 seconds more. set aside and repeat until you have used all of the batter.
in a small sauce pan, heat the cream and maple syrup together. once warm, pour the mixture over the chocolate. let stand for 3 minutes and then mix with a whisk until smooth.
pour a little of the sauce onto the plate. place one crepe on top of the sauce. top with 3 slices of banana and continue until you have three layers, ending with sliced banana.
pour a little more of the sauce over the side of the top crepe. sprinkle the crepes with nuts.
top with cream if using and garnish with mint leaves.
serve warm.

happy valentine’s day!
from my kitchen to yours, with love x

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