Banana and chocolate crepes

INGREDIENTS

1 cup all-purpose flour, (spooned and leveled) 2 teaspoons granulated sugar 1/4 teaspoon salt 1 1/2 cups reduced-fat (2 percent) milk 2 large eggs 1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet 3 bananas, peeled and sliced 1 tablespoon brown sugar 2 ounces semisweet chocolate, melted

DIRECTIONS

In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day). Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over mediumhigh. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes). Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate.

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