BANANA FILLED CHOCOLATE ENCHILADAS
Chevy's Fresh Mex Restaurant Recipe
1/2 cup butter
1/4 cup firmly packed brown sugar
3 tablespoons Myer's rum
4 ripe bananas, chopped
12 Chocolate Crepes (recipe below)
Chocolate Sauce (recipe below)
2 ounces white chocolate, shaved with a knife blade
6 large strawberries, stemmed and thinly sliced
4-6 mint sprigs
To make the Filling: Melt the butter and brown sugar in a saucepan over medium heat. Add the rum and chopped bananas, gently stirring to incorporate. Remove the filling from the heat and cool.
To make the Enchiladas: Place 1 crepe on your work surface. Spoon about 3 to 4 tablespoons of the banana filling down the center. Loosely roll up the crepe, like an enchilaa, and place on a serving plate. Repeat until all the crepes are filled. Drizzle some of the Chocolate Sauce over the crepes. Garnish with the chocolate shavings, strawberry slices, and mint sprigs.
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
Heat a large skillet over medium heat. Spray once with vegetable oil cooking spray. Pour 3 tablespoons of crepe batter into the hot pan. Lifting and tilting the pan, quickly coat the whole pan bottom with batter before it cooks. Place the pan back on the heat and cook undisturbed for 45 seconds to 1 minute, or until the batter looks dry in the pan. Using a spatula, loosen one side of the crepe. Carefully lift the crepe out of the pan with your fingers and flip it over. Cook for 1 minute more and remove from the pan onto a plate. Repeat with the remaining batter, stacking the crepes on the plate. When the finished crepes are cool, cover tightly with plastic wrap until ready to use.
1/2 cup milk
2 tablespoons sugar
2 tablespoons light corn syrup
2 tablespoons water
6 ounces bittersweet chocolate, chopped
1 tablespoon vanilla extract
pinch of salt
Combine the milk, sugar, and corn syrup in a saucepan over high heat, and bring to a boil. Turn off the heat and add the chocolate, submerging it in the hot liquid. Let stand until melted, and then whisk the sauce to blend well. Add the vanilla and salt. Set the sauce aside until it has cooled to room temperature, then cover and refrigerate.