Cocoa Crepes with Bananas

How to prepare cocoa crepes with bananas

1. Rum caramel sauce: heat the whipping cream together with the vanilla seeds (it shouldn't boil, just be hot to avoid thermal shock and it will become more liquid, thus easier to pour).
2. In a small pot, melt the sugar and let it caramelize until you see it smoking slightly. Add the butter in pieces and let it melt. Add the rum and leave on heat just a bit for the alcohol to evaporate. Immediately, add all the cream at once and stir quickly. Be careful, the cream rises quite a bit when you add it, so choose a pot with higher sides so it doesn't overflow and don't keep your face above the pot. Also, if some caramel hardens on the spoon (like a candy) it's not a problem, just stir the spoon in the hot sauce and it will dissolve.
3. Pour the caramel sauce into a jar and after it cools down put it in the refrigerator to chill. The sauce can also be prepared a day ahead.
4. Earl Grey caramel syrup: put the water and rum in a small pot and bring to a boil. Add the tea, cover with a lid and let it infuse for 5 minutes. Strain the tea, pressing on the leaves to extract as much liquid as possible. Grate the lime zest and squeeze the juice from 1/2 lime.
5. In a small pot, melt the sugar and let it caramelize until it has a brown color and you see it smoking slightly. At that moment add the warm tea, lime juice and zest. Stir quickly and if some caramel has hardened, keep over low heat until completely dissolved. Boil the syrup for 2-3 minutes.
7. Peel the bananas and cut off the ends. Cut each remaining piece into two equal pieces. Put the 6 banana segments in a roasting bag and pour the hot caramel syrup over them. Tie the bag and turn the bananas so they're covered all over with syrup. Let them macerate at room temperature (minimum 1 hour). When you pass by them and remember, turn the bag again so the bananas are covered with sauce again.
8. Prepare the crepes following the basic crepe instructions. The only difference is that I substituted 15g of flour with cocoa. You will get 5 crepes with a diameter of 26 cm.
9. Place each crepe on the work surface. Place a segment of macerated banana at one end (you will need only 5 banana pieces out of 6). Pour a tablespoon of syrup over the banana. Lift the side edges of the crepe and then roll from the opposite side. Cut the obtained rolls in half, at a 45-degree angle.
10. Put 2 tablespoons of banana syrup on the plate. Arrange the bananas on top (as artistically as you can) and pour caramel sauce all around. Serve immediately.

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