Crepes with Cocoa Bean Infused Maple and Sliced Bananas

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The new Cocoa Bean Infused will be excellent anywhere you might put chocolate syrup.  One of the first things that came to my mind was crepes with bananas. Dessert? Breakfast?  Why get hung up on labels?

Crepes with Sliced Bananas and Cocoa Infused Maple

  • 1 cup flour
  • 2 large whole egg, plus 2 egg yolks
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tbs melted butter
  • 2 Tbs rum or bourbon
  • 2 tbs sugar
  • Pinch of salt
  • 2 – 3 ripe bananas
  • Runamok Cocoa Infused Maple Syrup

Combine all ingredients in a bowl and let rest for ten minutes. Find an 8” pan and heat it over medium-high heat.  Add a slice of butter and spread it over the surface. Add about ¼ cup crepe batter to the pan and immediately swirl it around so that it coats the bottom of the pan evenly. Let it cook for about 45 seconds or until the underside has just started to turn brown.  Flip and repeat on the other side. Remove to a plate.

When you have a stack of finished crepes, you can wrap them in foil and keep them warm in a 200 degree oven. When ready to eat, slice bananas into thin slivers.  Take a crepe and spread a spoonful of bananas across the middle then gently roll. Place 2-3 rolled bananas on a plate and drizzle with Runamok Cocoa Infused Maple. Serve immediately.