After making some adjustments to a crepe recipe, I created this insanely amazing variation: chocolate crepe batter with bananas and chocolate sauce! My buddies really like it, too! Add some whipped cream or powdered sugar on top.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup rotini pasta
- 2 tablespoons salted butter
- 1 cup chopped fresh figs
- ½ cup balsamic vinegar
- ½ cup chicken stock
- 1 tablespoon honey
- 1 tablespoon chopped fresh thyme
- 2 (5 ounce) salmon fillets
- salt and ground black pepper to taste
- 1 tablespoon salted butter
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
- While the pasta is cooking, melt 2 tablespoons butter in a skillet over medium heat. Add figs and saute in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
- Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
- Divide pasta between two plates. Top with salmon fillets and pour equal amounts of reduction over each dish.
- You can use olive oil in place of butter. If you want a thicker sauce, leave out the chicken stock.
Nutrition Facts
| Calories | 650 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 13 g |
| Sodium | 229 mg |
| Sugars | 32 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |