Cooking Instructions

In a large non-stick frying pan, melt butter and place banana slices. Sprinkle with 30 mL (2 tbsp) sugar and the cinnamon. Cook to caramelize for about 5 minutes, stirring. Set aside and keep warm. In a saucepan, heat 125 mL (1/2 cup) of cream. Add chocolate and stir until smooth. Refrigerate. In a bowl, whip remaining cream with remaining sugar. Reheat crêpes. On a platter, spread a crêpe with chocolate cream and top with caramelized bananas; continue for 2 more layers and top with last crêpe and whipped cream. Cut into wedges, sprinkle with more cinnamon and top with a dollop of whipped cream.

Preparation: 15 minutes
Cooking: 10 minutes
Servings: 6

Ingredients

• 500 mL (2 cups) 35% whipping cream
• 30 mL (2 tbsp) butter
• 6 bananas, sliced
• 30 mL (2 tbsp) plus 60 mL (1/4 cup) sugar
• 5 mL (1 tsp) cinnamon
• 250 mL (1 cup) chopped milk chocolate
• 4 thin 20-cm (8-inch) crêpes (homemade or store-bought)