Wednesday, April 23, 2014

Banana Toffee Crépes

1 stick of butter
1 can of sweetened condensed milk
1/2 cup of light brown sugar
2 tbsp of light corn syrup
4 bananas, sliced
Whipped cream
Juice of one lemon
Chocolate shavings, for garnish
8 basic crepes (recipe below)

First, make crépes. Cover and keep warm. If you made your crépes ahead of time, wrap them in foil and reheat in a 325 degrees F oven for about 10 minutes or until warmed.

Combine butter, syrup, condensed milk and brown sugar in a medium saucepan over medium low heat. Stir until butter melts and sugar dissolves. Raise heat and bring to a low boil. While stirring constantly, simmer for 8-10 minutes. The mixture will thicken and turn a light caramel color.

Slice and peel bananas. Toss banana slices lightly with lemon juice.

Lay first crépe flat on serving plate. Spread 1/4 cup of crépe filling across the crépe and layer 6-8 slices of bananas on top. Fold in half and then again in quarters. Top with whipped cream and chocolate shavings. Repeat with remaining crépes and serve immediately.

Serves: 8 person


Basic Crépe Batter

3/4 cup of all-purpose flour
1 tbsp of melted butter
1 1/4 cups of skim milk
2 eggs
3/4 tsp of salt

Combine all ingredients into a blender and mix until well blended.

Refrigerate batter for at least 30 minutes.

Place a pan on a medium-hot burner.  Once hot, brush with a little butter or oil.

Pour 2-3 tablespoons of batter onto pan.  Swirl the batter until it covers the bottom of the pan.

Cook for 1-2 minutes on the first side until golden brown, then flip and cook another 15-30 seconds on the other side.

Makes 8-10 crépes

Source: The Essential Guide To Crépes

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