Banana Boat Crepes
1-2 tablespoons butter
4 ripe bananas (or try Manzano or Red Bananas), peeled and chopped
2 teaspoons grated fresh ginger root
1/4 cup unsweetened shredded coconuts or Frieda’s pine nuts
4 or 8 Frieda’s French Style Crêpes, at room temperature
1 pint ice cream, any flavor
In medium skillet, melt butter and sauté fresh bananas with ginger and shredded coconut (or pine nuts), stirring frequently, about 3 minutes. Remove from heat.
To assemble banana boats, line 4 shallow dishes (or banana split dishes) each with 1 or 2 crêpes. For each serving, spoon on two scoops of ice cream over each crêpe then fold crêpe over ice cream. Spoon banana topping over each folded crêpe, dividing evenly. Drizzle on chocolate syrup. Top with whipped cream. Serve at once.