Chocolate and Sauteed Banana Crepes

• 8 ounces bittersweet chocolate
• 3 tablespoons heavy cream
• 1 tablespoon sugar
• 2 tablespoons unsalted butter, plus extra for warming the crepes
• 2 bananas, peeled and thinly sliced on the bias
• 4 cooked French Crepes (1/2 recipe; page 140)

1. In the top of a double boiler over simmering water, melt the chocolate, cream, and sugar.
2. Stir and remove from the heat.
3. Melt the butter in a skillet over medium heat.
4. When it is sizzling, add the banana slices and cook until brown on both sides.
5. Divide the banana slices among the crepes.
6. Drizzle each crepe 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.
7. Fold the top of each crepe down to seal it.
8. Heat a little butter in a saute pan over medium heat.
9. Add the crepes and warm for about 1 minute, just until they are hot.
10. Serve immediately.

bittersweet chocolate, heavy cream, sugar, unsalted butter, bananas

Taken from www.epicurious.com/recipes/food/views/chocolate-and-sauteed-banana-crepes-381822 (may not work)