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Sweet bananas and rich chocolate mascarpone cheese are stuffed inside dark chocolate crepes. Chocolate lovers, rejoice!
To make the crepe batter, combine the cocoa, eggs, vanilla, and coffee liqueur in a large bowl until well combined. Whisk in the flour and butter and mix until there are no lumps. Set aside.
In a heavy sauce pan scald the milk (bring to a low simmer before removing from the heat). Add 1/4 of the hot milk into the egg mixture, whisking constantly, to temper, then combine the remaining milk.
Chill the batter for 30 minutes.
To make the filling, in a medium bowl, combine the mascarpone, cream, powdered sugar, cocoa, vanilla, liqueur, and salt and mix until smooth and well combined. Set aside.
After the batter has chilled, place an 8″ nonstick omelet, saute, or crepe pan over medium heat. Spray it lightly with nonstick cooking spray.
Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan and swirl the pan until the batter coats the pan evenly. Cook until the edges release from the pan and the underside of the crepe slides easily in the pan, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side.
Remove to a plate and stack the cooked crepes between layers of parchment or waxed paper.
To assemble, spread a thin layer of the mascarpone mixture on the center of the crepe. Lay a line of bananas down the center, then roll into a tube. Alternately, you can spread the mascarpone over 1/4 of the crepe, lay a few bananas on top, then fold the crepe in half, and then in half again.
Serve with a dusting of powdered sugar.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!