Banana Filled Chocolate Enchiladas Recipe

Ingredients for Banana Filled Chocolate Enchiladas

• Cocoa Powder
• All Purpose Flour
• Eggs
• Milk
• Water
• Unsalted Butter
• Sugar
• Salt
• 1/2 cup packed brown sugar
• 1/4 cup dark rum (optional)
• 2 ripe bananas, sliced
• White Chocolate
• Fresh strawberries (for garnish)
• Mint

How to Make Banana Filled Chocolate Enchiladas

1. **Make the Crepes:**
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 1/4 cup granulated sugar.
3. In a separate bowl, whisk together 2 cups milk, 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.
4. Gradually whisk the wet ingredients into the dry ingredients until a smooth batter forms. Let the batter rest for 10 minutes.
5. Heat a lightly oiled 10-inch nonstick skillet over medium heat.
6. Pour 1/4 cup of batter onto the hot skillet, tilting to spread evenly.
7. Cook for 45-60 seconds per side, or until golden brown and cooked through. Flip when the edges start to set and the top looks dry.
8. Stack the cooked crepes on a plate and cover with plastic wrap to keep them moist.
9. **Make the Banana Rum Filling:**
10. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
11. Stir in 1/2 cup packed brown sugar until melted and combined.
12. Add 1/4 cup dark rum (optional, can substitute with vanilla extract) and 2 ripe bananas, sliced. Cook, stirring gently, until the bananas are softened, about 2-3 minutes.
13. Remove from heat and let cool completely.
14. **Assemble the Crepes:**
15. Spread 2-3 tablespoons of the banana rum filling onto the center of each crepe.
16. Roll each crepe tightly and place seam-down on a serving plate.
17. Drizzle with your favorite chocolate sauce (store-bought or homemade).
18. Garnish with white chocolate shavings and fresh strawberries.