On Thursday, December 12, 2013, I was lucky enough to be a part of the Kcal 9 News at noon.  While I was there, I prepared and got to share one of my tasty desserts: banana-rum crepes with chocolate drizzle.
Sandra Mitchell the anchor for the news at noon was gracious enough to assist me in making the crepes. For all the ladies out there, I was able to extinguish the fire that almost broke out!
For those of  you who missed it, here’s a link to me in action.
http://losangeles.cbslocal.com/2013/12/12/wow-you-guests-this-holiday-with-dishes-from-chef-eric-jacques-crowley/

Banana-Rum Crepes with Chocolate Drizzle Yield: 4 Servings

• Butter 5 Tablespoons
• Bananas, ripe and sliced 2 cups
• Sugar 2 Tablespoons
• Crepes 8 each
• Heavy Cream 1/4 cup
• Dark Rum 1/4 cup

Method:
1. Butter a large heatproof serving dish with 1 Tablespoon of butter and place the dish in a warm oven.
2. Melt 4 Tablespoons of the butter in a large sauté pan over medium heat. Once the butter has melted, add the bananas, cream and 1 Tablespoon of sugar. Sauté briefly until the bananas are hot, gently stirring frequently. Add the rum and flambé (ignite the rum). Be sure to step back when you are doing the flambé.
3. Using a slotted spoon, divide the banana mixture evenly among the crepes. Roll the crepes up and place them in the serving dish. Once all the crepes are filled, drizzle the melted chocolate over the crepes and serve.
Chocolate Sauce for Drizzle Yield: 1 Cup

• Semi-Sweet Chocolate Chips 1/2 cup
• Cream 3/4 cup

Method:
1. Heat the cream in a small pan until scalding. Add the chocolate chips and
lower the heat to a gentle simmer.
2. Stir the mixture until the chocolate is completely melted. Remove from the heat and let cool for 2-3 minutes. If the sauce is too thick, gradually add
more cream until the desired consistency is reached.
Basic Crepes Yield: 12-14 Crepes

• All-purpose flour 1/2 cup
• Egg 1 each
• Sugar 1 teaspoon
• Salt 1/8 teaspoon
• Milk 3/4 cup
• Butter 3 Tablespoons
• Vanilla extract 1/2 teaspoon

Method:
1. In a bowl, combine the flour, egg, sugar and salt. Gradually whip in the
milk.
2. Melt the butter in a small crepe or sauté pan. When the butter is melted,
add it to the crepe batter, stirring constantly. Strain the batter and add the
vanilla.
3. Return the pan to medium-low heat. Add about 1 ounce of the batter to
the pan, swirling the pan to spread the batter as thin a possible. Cook
the crepe for about 45 seconds. When the crepe is brown, gently turn the
crepe over and cook for another 30 seconds. Remove from the pan and
cool on a flat surface.
4. Repeat with the remaining batter until all the batter is gone.
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