Wednesday, January 17, 2007

Banana Crepes

The kids wanted something different for breakfast today, so I made crepes. This is an easy recipe that I have been making for sometime:
Easy crepes from Bon Appettit:
1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt
Nonstick vegetable oil spray
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)

Topping from Gourmet (original recipe for 1)
3 navel oranges3 firm-ripe finger bananas
3 tbs unsalted butter
6 tbs sugar
1 tbs Grand Marnier or other orange-flavored liqueur or Cognac (optional)
1/4 c chopped pecans, toasted

To make the topping, cut and peel, including all white pith, from orange with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 6 tablespoons juice from membranes into bowl (discard membranes).
Peel banana and halve lengthwise, then cut crosswise into 1/2-inch pieces.
Melt butter in reserved skillet over moderate heat until foam subsides. Add sugar, then pour juice from bowl into sugar mixture and cook, swirling skillet, until sugar is dissolved. Add 1 crepe to sauce and cook until crepe is coated and heated through, about 15 seconds. Fold crepe into quarters using tongs, then transfer to a heated dessert plate. Repeat with second crepe.
Add orange segments and banana to skillet and cook, shaking skillet occasionally, until fruit is heated through, about 2 minutes. Add Grand Marnier or Cognac (if using) and cook, stirring, 1 minute. Spoon fruit over crepes and sprinkle with pecans.


A Mature Student said...

You are making me drool....I want to make this too. Thanks for the recipe

East Meets West Kitchen said...

dr ve thru
You are most welcome!