Sunday Brunch: Chocolate Strawberry Banana Crepes
Mother’s Day Chocolate Strawberry Banana Crepes
1 1/2 c. milk
1 c. flour
2 tbsp. granulated sugar
1 tsp. vanilla, divided
1/4 c. butter, melted
2 bananas, sliced
2 cups of diced strawberries
3 tbsp. Kaluah liquor
1 cup melted chocolate
In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, then strain, this is important let batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet.
Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter as necessary.
Add the Kaluah to the berries and mix well.
To assemble, lay the crepe open with the browned side up and add a few pieces of the banana, then some berries then fold in half and place 3 on a plate and pour over the melted chocolate. Serve at once.