Chocolate Crepes With a Rum Banana Butter Sauce

• 2 eggs
• 1 cup buttermilk
• 34 cup flour
• 2 tablespoons cocoa
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 12 cup butter
• 1 cup brown sugar, lightly packed
• 2 limes, juice of
• 3 tablespoons rum
• 2 -3 bananas

1. Crepes: Beat eggs with buttermilk.
2. Combine rest of ingredients and let rest for 30 minutes.
3. In a crepe pan or small non stick skillet, add some butter to the pan to melt.
4. Wipe the butter off with a paper towel.
5. Add about 1/4 cup of batter to the pan.
6. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter.
7. Cook the crepe until the under side is browned lightly.
8. Turn the crepe, brown the other side lightly and transfer to a plate.
9. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
10. To serve: Remove the crepes from the fridge and bring to room temperature.
11. Fold the crepes into quarters.
12. Sauce: Melt the butter and sugar just until sugar has dissolved.
13. Place the crepes in the sauce, gently heating through and place on a hot serving platter.
14. Add 3 T rum to remaining sauce.
15. Slice in 2 - 3 firm bananas and heat lightly for 1 minute.
16. Pour sauce over crepes.
17. Garnish with whipping cream and grated choclate ~ or ~ drizzle warm chocolate over place.

eggs, buttermilk, flour, cocoa, sugar, butter, butter, brown sugar, rum, bananas

Taken from www.food.com/recipe/chocolate-crepes-with-a-rum-banana-butter-sauce-223261 (may not work)