Plantain and chocolate crepes with cajeta

Slit the plantain skin down the side, pull it open, and cut the plantains on the diagonal.

Heat butter in a skillet over high heat and fry the slices in a single layer about 3 minutes per side until golden and almost caramelized. Lift onto a quarter sheet.

Wipe a non-stick pan with the tiniest bit of butter. Pour in crepe batter, tip the pan around, pour off the excess, and even it with a spoon. Cook until it releases from the pan, flip, and cook until light brown. Slide out onto the stack.

Butter the crepes liberally on the best side, stack, flip the stack, and fill one by one with a few plantain slices and chopped chocolate. Roll up like a burrito.

Lay on a parchment-lined baking sheet and sprinkle with granulated sugar.

To serve, bake at about 400 degrees until crisp, brown and golden, 5 to 7 minutes.

Serve with cajeta and a spoonful of vanilla ice cream; slice and fry any leftover crepes until crispy, put on top, and sprinkle with powdered sugar.