1. In 12-inch skillet, melt butter. Stir in sugar and ginger; cook, stirring, until sugar is melted. Stir in cream; boil 1 minute. Add banana; heat through, 1 minute.Crepes:
2. If desired, trim corners of crepes to make circles. Spoon 1/3 cup filling onto half of a crepe; fold other half over filling. Repeat with remaining crepes and filling. Place 2 crepes on each serving plate.Garnish:
3. Spoon melted chocolate into small heavy-duty plastic food-storage bag. Snip off a very small corner. Drizzle chocolate over crepes. Dust with confectioners sugar.