Recently, my family was lucky enough to spend spring break in Italy. My sister and her fiance live there, so we went to visit them and meet his family. During our stay, we took a day trip to the Tuscan hill town of Arezzo, a beautiful, magical place, and while there, we chose, at random, a small restaurant and wine bar at which to eat lunch. <br />For my starter, I opted for the Ricotta Tortina with Chestnut Honey, and it was THE culinary highlight of the trip. I immediately pleaded with the chef to please share the recipe with me. He kindly obliged, and I've been noodling on it and amassing ingredients ever since. <br />His torta was served in a pastry shell which was scrumptious but not quite breakfast-friendly: I don't know about y'all, but I'm not going to make a pastry shell at 8 in the morning with two little boys running around me. :) <br />But a delicate pancake, small like a silver dollar or blini? Indeed! <br />I also loved the idea of a brown sugar-rum soaked banana as a nod to breakfast done right, and they were the perfect finishing touch. I knew my husband and I would enjoy these, but when my 3 year old begged for more, I felt I'd met with real success. <br />Buon appetito! <br /> <br />I adapted my blini recipe from a crepe recipe on epicurious. <br />Disclaimer: caramelized bananas don't photograph terribly well. ;)

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