Chocolate Crepes With a Rum Banana Butter Sauce

Crepes: Beat eggs with buttermilk. Combine rest of ingredients and let rest for 30 minutes.

In a crepe pan or small non stick skillet, add some butter to the pan to melt. Wipe the butter off with a paper towel.

Add about 1/4 cup of batter to the pan.

Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter. Cook the crepe until the under side is browned lightly.

Turn the crepe, brown the other side lightly and transfer to a plate.

Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

To serve: Remove the crepes from the fridge and bring to room temperature. Fold the crepes into quarters.

Sauce: Melt the butter and sugar just until sugar has dissolved. Place the crepes in the sauce, gently heating through and place on a hot serving platter.

Add 3 T rum to remaining sauce. Slice in 2 - 3 firm bananas and heat lightly for 1 minute. Pour sauce over crepes.

Garnish with whipping cream and grated choclate ~ or ~ drizzle warm chocolate over place.