Crepes, frequently topped with the goat’s milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajeta, and a banana filling. Bananas and chocolate are a popular combination at the fried banana stands at every small town plaza, and this is just a more sophisticated version of this sweet flavor alliance.
Ingredients
For the crepes:
- 3 eggs
- 1 1/2 cups evaporated milk, undiluted
- 4 tablespoons butter, melted
- 1 1/3 cups flour
- 2 bananas, chopped
- 1 1/2 tablespoons sugar mixed with 1 teaspoon cinnamon
For the syrup:
- 2 tablets (about 4 oz..) Mexican chocolate, grated or finely chopped
- 1 1/2 cups evaporated milk, undiluted
- 4 tablespoons melted butter
- dash salt/li>
Place the eggs, milk, half the melted butter, and the flour in a blender and liquify until a smooth, thin batter is formed.
At this point, the batter may be refrigerated up to 3 hours.
Heat a small, lightly greased frying pan or crepe pan.
Pour 1-2 tablespoons of the mixture into the pan and tip it so that the batter is spread evenly over the bottom.
When it is set underneath, about 1-2 minutes, turn it with a spatula and cook another 1/2 minute.
Follow the same procedure for each crepe, and transfer to a covered plate to keep warm.
Fry the chopped bananas in the remaining butter until golden brown, and sprinkle with the sugar and cinnamon mixture.
Spread a little banana filling on each crepe and roll up.
Top with hot chocolate sauce made by combining all sauce ingredients in the top of a double boiler, whisking until chocolate has melted, and stirring constantly for 10 minutes.
Makes 8-10 crepes, 4-5 servings.
Mexican chocolate: A culinary evolution
