Serves: 10 crepes
1/3 cup unsalted butter
2/3 cup packed light-brown sugar
1 tbsp chopped crystallized ginger
3 tbsp heavy cream
6 bananas, peeled and sliced
1 package 7-inch square crepes (10)
(or you can make crepes from scratch)
In a 12-inch skillet, melt butter. Stir in sugar and ginger; cook, stirring, until sugar is melted. Stir in cream; boil 1 min. Add banana; heat through for 1 min.
Make per directions on case.
Spoon 1/3 filling onto crepes, fold over and top with chocolate sauce.