In a blender, blend milk, flour, salt and eggs for 15-20 seconds. Add butter and continue blending until thoroughly mixed. Cover the mixture and refrigerate for at least one hour. When ready to make, pre-heat a small skillet on medium heat. Pour enough batter in the pan to coat the bottom of the skillet. Cover for a few minutes, until the edges start turning brown. Use a butter knife or spatula to remove crepe from pan. Set on a dish to cool. Meanwhile, cut one banana into slices. Fill the crepe with banana slices and fold over. Drizzle chocolate syrup over the crepe and serve!
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Thanks to manifest from St. Louis, MO for submitting this recipe.