Sweet Crêpes with Banana Cocoa Filling

Steps

1. Melt half of the butter in a small bowl in the microwave and let it cool slightly; keep the other half for the skillet and filling.
2. Make the batter: in a blender or bowl, combine the flour, eggs, milk, sugar, vanilla, salt and the melted butter; blend or whisk until smooth with no lumps.
3. Rest the batter at room temperature for 30 minutes so the crêpes cook up tender.
4. Meanwhile, make the cocoa sauce: in a small bowl, whisk the unsweetened cocoa powder with the honey and water until glossy and smooth.
5. Heat an 8- to 10-inch nonstick skillet over medium heat and rub it lightly with a quarter of the remaining butter (one-eighth of the total).
6. Pour about 1/4 cup of batter into the skillet, swirling at once to coat the bottom thinly. Cook 1 to 2 minutes until the edges lift and the underside is golden, flip, and cook 30 seconds more until set with no wet spots. Stack on a plate.
7. Repeat with the rest of the batter to make about 12 crêpes, rubbing the skillet with another quarter of the remaining butter after the 4th crêpe and another quarter after the 8th crêpe.
8. Peel and slice the bananas just before cooking so they stay pale.
9. For the filling, melt the last quarter of the remaining butter in the same skillet over medium heat, add the banana and cinnamon, and cook 2 minutes until just softened.
10. Pour the cocoa sauce over the banana and stir gently for 1 minute until warm and coating the slices.
11. Spoon the banana cocoa filling onto each crêpe, fold into quarters or roll, and serve three crêpes per plate topped with a spoonful of Greek yogurt.