Sweet Crepes!

When it comes to end a meal with a sweet touch my choices pretty much revolve around creamy desserts, but with the cold weather we are having right now I knew that ice cream or panna cotta would not make it to the table - I wanted something warm!
Matheus and my husband both love savory crepes and a while ago Matheus realized we could make them sweet and has been asking for us to try it sometime.
With him asking and my desire for something warm (and chocolaty!) we decided to make some sweet crepes for dessert, and the choice could not have been better!
I made crepes with my regular recipe, which I use for savory ones, but added a tablespoon of sugar to the batter (recipe bellow). Then I chopped some bananas, added a touch of cinnamon and sugar to them and sauteed them in a skillet over the stove top just to warm them up and sort of let them caramelize on their own sweetness... oh my, the filling was absolutely delicious on its own, really, I didn't even needed the crepes after I tasted it!
I then put some filling in each crepe, rolled (tucking in the sides as in a burrito) and drizzle the top with a simple chocolate syrup made with warm cream (and a little milk) and dark chocolate - just melt the two together, but don't put too much milk so it doesn't turn too soupy.
It was simply heaven! Warm, sweet, plus the bananas were creamy inside, and paired with the chocolate.... ohhh it was good!
So easy, and the crepe recipe made a lot, so I saved them on a zipbag in the freezer and now we can have crepes for dessert when the cravings strike!
Enjoy!
Ana

Here you can see the yummy bananas inside!!









Basic Crepe Recipe
1 cup flour
1 cup milk
2 eggs
1 tablespoon baking powder
1 tablespoon melted butter
1 teaspoon salt (or more to taste)

Put all ingredients in blender and process until smooth.

My Notes: This recipe can be used to make both sweet and savory crepes. When I made the sweet ones I reduced the salt to 1/4 teaspoon and added 1 tablespoon sugar to the batter, and it just added a subtle sweetness to the crepe.
Also, when making the sweet crepes you might want to add a touch more milk just so that the batter is a little more loose, and that will help in making thiner crepes, which are desirable for a dessert course.
For the savory ones though, I keep the batter as is, since my boys here like the crepes to be a little on the thicker side!
Also, for savory crepes you can flavor the batter by mixing finely chopped herbs into the batter (parsley, basil, rosemary, etc - but mix it with a spoon, unless you don't mind a greenish crepe batter!), even a little parmesan cheese is a good addition to flavor the basic crepes.
That's it! This is a pretty basic recipe, so you can use your imagination and create your own delicious concoction, being it savory or sweet!