Sift cocoa
powder, flour, sugar and salt into a mixing bowl. Add eggs and
mix until smooth. Incorporate milk, vanilla and melted butter,
mix until smooth. Allow batter to rest for 1 -2 hours. Cook
crepes in non-stick egg or crepe pan. Reserve keeping warm.
Melt butter in sauté pan over medium heat. Stir in brown sugar,
cook for 2 minutes. Add sliced bananas and orange zest.
2.
Remove pan from heat and add rum. Carefully return pan to heat, keeping head
and hair back as rum will flame. Allow flames to dissipate. Stir in orange juice and simmer
until sauce thickens slightly. Fold warm chocolate crepes and place on serving plates. Top
generously with rum glazed bananas and sauce. Garnish with whipped cream, toasted sliced
almonds and mint sprigs.
