Banana Filled Chocolate Enchiladas

No they are not really enchiladas, but chocolate crepes filled with a banana rum filling and are sensational.***adopted 9/15/06***

For the crepes: whisk together all of the dry ingredients , then whisk together all of the wet ingredients.

Whisk wet ingredients into dry ingredients until a batter is formed.

Heat a 10-inch skillet over medium heat and spray with vegetable oil cooking spray.

Pour 3 tablespoons of crepe batter into the pan , lifting and tilting the pan to quickly coat the bottom with the batter.

Place the pan back on the heat for about 45 seconds to 1 minute and cook undisturbed until the batter looks dry.

Using a spatula , loosen one side of the crepe and carefully lift the crepe out of the pan with your fingers and flip over.

Cook 1 minute more and remove from the pan to a plate.

Repeat with remaining batter , stacking the crepes on the plate.

When finished crepes are cool , cover with plastic wrap until ready to use.

To make the filling: melt the butter and brown sugar in a saucepan over medium heat.

Add rum and chopped bananas , gently stirring to incorporate.

Remove from heat and coo.

cocoa powder, all-purpose flour, eggs, milk, water, unsalted butter, sugar, salt, brown sugar, rum, bananas, white chocolate, strawberries, mint