Cocoa Crêpes with Ricotta and Cinnamon Bananas

Steps

1. Make the batter first: in a blender or bowl, combine the eggs, whole milk, flour, unsweetened cocoa powder, sugar and salt with half of the melted butter (about 1 tablespoon). Blend or whisk until smooth with no cocoa lumps.
2. Cover the chocolate batter and let it rest at room temperature for 30 minutes so the crêpes stay thin and tender.
3. While the batter rests, stir the ricotta, vanilla and half of the maple syrup in a small bowl until creamy; set aside.
4. Toast the walnuts in a dry 8- to 10-inch nonstick skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Move them to a plate.
5. Heat the skillet over medium heat and brush it lightly with a little of the remaining melted butter. Pour in about 1/4 cup of the chocolate batter and swirl to coat the pan thinly.
6. Cook about 1 minute until the edges lift and the surface looks set, flip, and cook 30 seconds more. Stack on a plate and repeat with the rest of the batter, brushing the pan with a little more of the remaining butter as needed but saving about 1 teaspoon for the bananas; you should get about 8 crêpes, cooked through with no wet batter.
7. In the same skillet over medium heat, add the last teaspoon of melted butter, the banana slices, the cinnamon and the remaining half of the maple syrup. Cook 2 to 3 minutes, turning gently, until glossy and warm.
8. Spread each crêpe with some of the vanilla ricotta, spoon on the cinnamon bananas, and fold into quarters.
9. Sprinkle with the toasted walnuts and serve two crêpes per person.