Today I have some more quick and easy recipes that will help make your weekend cooking a breeze. First, I’d like to share a secret recipe for a delicious banana toffee dessert crêpe.
This is only one of the sweet and savory crépe recipes featured in the “The Essential Guide To Crépes” cookbook. This book also has all the tips and tricks you need to make a perfect crépe every time.
Or if you’d like to get this title alone, go here.
The “Almost Sugar” That’s Actually GOOD for You!
New Secret Recipe
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
Juice of one lemon
Chocolate shavings, for garnish
8 basic crêpes (recipe below)
First, make crêpes. Cover and keep warm. If you made your crêpes 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 crêpe flat on serving plate. Spread 1/4 cup of crêpe filling across the crêpe 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 crêpes and serve immediately.
Basic Crêpe Batter
3/4 cup of all-purpose flour
1 tbsp of melted butter
1 1/4 cups of skim milk
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 crêpes
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