Banana - Filled Chocolate Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons cocoa powder
• 1/2 cup all-purpose flour, sifted
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 cup firmly packed brown sugar
• 3 tablespoons meyer rum
• 4 ripe bananas, chopped (not too speckled or black)
• 2 ounces chocolate, shaved with a vegetable peeler
• 6 large strawberries, thinly sliced
• 1 sprig mint (to garnish)

Recipe

• 1 for the crepes: whisk together all of the dry ingredients, then whisk together all of the wet ingredients.
• 2 whisk wet ingredients into dry ingredients until a batter is formed.
• 3 heat a 10-inch skillet over medium heat and spray with vegetable oil cooking spray.
• 4 pour 3 tablespoons of crepe batter into the pan, lifting and tilting the pan to quickly coat the bottom with the batter.
• 5 place the pan back on the heat for about 45 seconds to 1 minute and cook undisturbed until the batter looks dry.
• 6 using a spatula, loosen one side of the crepe and carefully lift the crepe out of the pan with your fingers and flip over.
• 7 cook 1 minute more and remove from the pan to a plate.
• 8 repeat with remaining batter, stacking the crepes on the plate.
• 9 when finished crepes are cool, cover with plastic wrap until ready to use.
• 10 to make the filling: melt the butter and brown sugar in a saucepan over medium heat.
• 11 add rum and chopped bananas, gently stirring to incorporate.
• 12 remove from heat and cool.
• 13 to assemble enchiladas: place one crepe on work surface, spoon 3-4 tbl of the filling down the center and loosely roll like an enchilada.
• 14 repeat until all crepes are filled.
• 15 plate crepes and drizzle with chocolate sauce (chocolate sauce or frosting) then garnish with chocolate shavings and strawberries.