Ingredients:
Instructions:
In a blender, combine the eggs, milk, flour, 2 tablespoons butter (melted), and salt, blending until smooth. Pour into a glass measuring cup and cover with plastic wrap. Set aside for 2 hours. In a small pan, melt 2 tablespoons of butter. Brush the crepe pan with some of the melted butter. Pour 2 tablespoons batter into the pan and tilt the pan so the batter evenly covers the entire surface in a thin layer. Cook over medium heat until the underside is golden. With a spatula, carefully turn the crepe over and continue cooking until lightly browned. Remove to a sheet of wax paper. Place wax paper between each crepe and butter then pan as neccessary, continuing with the remaining batter. In a medium saucepan, melt the remaining butter over low heat, then add the chocolate, stirring until melted. To assemble the crepes, place a crepe on a clean worksurface, then spoon 1 1/2 tablespoons chocolate sauce down the center of the crepe. Top with sliced bananas and fold in both sides. To serve, place on a serving plate and drizzle with the remaining sauce.