1 In a saucepan melt your butter, then pour in your bananas and sugar, cook until the edge of caramel then add either a splash of rum or a bit of vanilla extract.
2 Then remove from heat and add your spoonfuls of jelly and keep it this way.
3 Here comes dessert time, heat your saucepan then pour it onto half of your crêpes, dust with chocolate, fold them like a wallet then place in the oven for just 5 minutes or 30 seconds in the microwave and serve on very hot plates.
On this occasion we served these delights which were very much enjoyed with a small glass of the new creation of my friend Tiburce, a very successful cocktail between Tea and Agricultural Rum.
*to be consumed of course in moderation
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