Hot Buttered-Rum Banana Crepes With Chocolate Ganache Sauce And Chantilly Whipped Cream

• FOR THE CREPE BATTER:
• 4 whole Eggs
• 2-1/4 cups Milk
• 1-1/2 cup Flour
• 1/2 teaspoons Salt
• 1 Tablespoon Butter, Melted, Plus 3 Tablespoons For Pan, Melted
• FOR THE CHANTILLY WHIPPED CREAM:
• 8 ounces, fluid Heavy Whipping Cream
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons Granulated Sugar
• FOR THE CHOCOLATE GANACHE SAUCE:
• 4 ounces, weight Semi-sweet Chocolate
• 4 ounces, fluid Heavy Cream
• FOR THE BANANA FILLING:
• 2 Tablespoons Butter
• 2 Tablespoons Brown Sugar
• 2 whole Bananas, Sliced, About 1/2" Slices
• 2 Tablespoons Dark Rum
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons Walnuts Or Pecans, Chopped

1. There are 4 components to this dish and the recipe reflects the best order of steps.
2. Prepare the crepe batter by whisking together the eggs, milk, flour, salt and 1 tablespoon melted butter in a large bowl. Whisk until silky smooth, or place the ingredients into a blender and pulse to blend. Strain batter into a clean bowl, and place into the refrigerator for 20 minutes to chill.
3. While crepe batter chills, begin preparing the Chantilly Whipped Cream by whipping the cold whipping cream in a mixer on high speed. Once cream begins to thicken slightly, add the vanilla extract and then slowly add the granulated sugar Whip until peaks form then place the mixture into the refrigerator so that it stays cold.
4. Next, prepare the chocolate ganache by placing the chocolate into a small bowl set over a pot of simmering water. Stir gently and allow the chocolate to melt. Then add the heavy cream and stir to combine until incorporated and melted together and the chocolate becomes glossy and smooth. Then remove bowl from the heat and set aside.
5. Next, prepare the buttered-rum banana filling by placing a small pan over medium heat. Add the butter and the brown sugar, and allow to melt together stirring gently. Then add the sliced bananas and allow them to caramelize for a moment. Remove pan from heat for a moment and add the rum, then return them pan back to heat. Finish by adding the 1 teaspoon of vanilla and fold to combine; keep warm.
6. Next, prepare the crepes by heating a small, non-stick pan over medium-high heat. Add the remaining 3 tablespoons of melted butter and swirl to coat the pan. Then pour a 2 ounce amount of the batter into the pan, swirling gently to form a thin layer. Allow the batter to heat and set for about 30 seconds or until light-golden on the bottom. Using a spatula, gently pull the edges away from the pan and flip the crepe over, allowing the bottom side to cook for about 20 seconds more. Remove crepe from pan and place onto a plate to hold. Repeat process until all of the batter is used, making about 12 crepes. Keep the completed crepes warm.
7. Finally, fill 2 crepes (per person) with the Buttered-Rum Banana filling. Roll up the crepe, then top with a drizzling of the chocolate ganache, a dollop of the Chantilly Cream and a sprinkling of the chopped nuts as garnish. (Remaining crepes can be refrigerated or frozen.)

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Taken from tastykitchen.com/recipes/desserts/hot-buttered-rum-banana-crepes-with-chocolate-ganache-sauce-and-chantilly-whipped-cream/ (may not work)