Chocolate Banana Crepes

Crepes:
In a medium bowl stir together the milk, melted butter, egg and vanilla. Whisk in the cocoa powder until completely incorporated, then the powdered sugar, and lastly the flour.

Heat a small nonstick skillet over medium heat and spray with cooking spray or coat with a very small amount of butter. Pour about ¼ cup of the batter into the pan and swirl to form a very thin disk. Cook for about 2 minutes then use a fork or spatula to flip; cook about 1 minute more or until completely cooked.

Place the crepe on a plate and add desired amount of sliced banana. Drizzle chocolate sauce over the bananas and fold crepe closed with the seam side down.Drizzle with additional chocolate sauce and a sprinkle of powdered sugar. Repeat the process for each crepe and serve warm, but the crepes are just as good cold!

Chocolate sauce:
Melt butter in a saucepan over low heat then stir in milk and Grand Marnier, if using. Whisk in the cocoa powder and powdered sugar. Heat gently over very low heat to keep warm enough to drizzle.

Note: Liv says you might want to double the sauce. It was that good!