Its been a while since I last flipped through this recipe book, decided to make banana cream crepe for breakfast…
Ingredients:
(A) Crepe
- 1 cup all-purpose flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1 1/2 cup milk
- 1 Tbsp melted butter
- 1/2 tsp vanilla extract
(B) Banana Cream Topping
- 2/3 cup whipping cream
- 2 large bananas
- 2 tbsp powdered sugar
- 2 tsp lemon juice
- 1/2 tsp ground nutmeg
- Pecan halves for garnish
Directions:
To prepare Banana Cream Topping:
- In a medium-size bowl, beat cream until soft peaks form.
- Peel bananas; mash them with sugar and lemon juice.
- Fold the cream into the bananas.
- Season with nutmeg.
- Refrigerate until ready to use.
To prepare crepe:
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Sift the flour with the salt into a bowl.
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Make a well in the center and add the egg and egg yolk.
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Slowly add half the milk into the bowl, stirring constantly.
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Add melted butter and vanilla; beat well until smooth.
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Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.
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Heat a well greased 9-inch skillet. Add 1/2 cup batter. Distribute the batter evenly to cover the bottom by tipping the skillet from side to side.
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Cook until the bottom is golden brown, turn and remove to a plate.
To Serve:
- Fold crepes into quarters.
- Arrange on serving plate and top with banana cream.
- Garnish with pecans.
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