Ingredients
7
ounces bittersweet or semisweet chocolate, chopped into small pieces
1/2
cup milk, plus extra if needed
For assembly: 3 large ripe bananas
Optional for serving: Sour cream
Directions
1.
Prepare crepes: Combine eggs, flour, salt, milk and melted butter in blender or food processor. Pulse just until blended. Chill 1 hour or up to 1 day.
2.
Heat 6-inch frying pan over medium-high heat. Brush lightly with butter. Pour in 2 tablespoons crepe batter and tilt pan immediately to coat entire surface evenly. When crepe is uniformly translucent and surface no longer looks wet, 45 seconds to 1 minute, loosen edges with spatula and invert pan over piece of wax paper. Repeat with remaining batter, buttering pan as necessary. Use crepes immediately, or stack between sheets of wax paper, cover airtight, and refrigerate up to 2 days.
3.
Prepare sauce: Mix chocolate, milk, sugar and vanilla in top of double boiler over barely simmering water. Or microwave on medium (50 percent) power, about 2 minutes. Stir frequently until smooth, adding milk as necessary. Use warm sauce immediately or set aside and use cool. Sauce keeps several days in refrigerator. Warm gently before use.
4.
Assemble blintzes: Slice bananas 1/4-inch thick. Place 3 slices in a row, horizontally, in the middle of a crepe. Spread 1 tablespoon sauce over them. Fold 2 sides of crepe, then top, over bananas. Fold bottom up to overlap. Place on tray. Repeat with remaining crepes, bananas and sauce. Cover with plastic wrap and refrigerate at least 1 hour or up to 2 days.
5.
To serve, heat large frying pan over medium-high heat. When pan is hot, add 1 tablespoon butter and swirl to coat pan. Cook as many blintzes as will fit comfortably in pan until just browned, about 30 seconds, on each side. Serve plain or with sour cream, if desired.
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