Bananas exotique crepe from What Crêpe? - KMSP-TV

Bananas exotique crepe from What Crêpe?

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(WJBK) -

Get this recipe courtesy of the folks at What Crêpe?, which is now open in Birmingham as well as its original Royal Oak location.

For crepe batter:
All ingredients by weight
7ea. Eggs
2 lbs. Whole Milk
5 oz. Melted Butter
1 lb. All Purpose Flour
2 oz. Sugar
1/2 teaspoon salt

Method:
Mix the eggs, milk, and butter in a bowl.  Sift the flour, sugar, and salt into the wet ingredients and whisk until it has the consistency of heavy cream (adjust as needed with flour or water).  Allow the batter to rest, refrigerated, for at least one hour.

To cook crepes:
Heat a non-stick skillet over medium heat.  Ladle 4 oz. of the batter into the center of the hot pan.  Swirl the pan until the batter has completely covered the bottom of the pan, then let cook until golden brown (about 1 ½ minutes).  Flip the crepe and let it cook one minute longer. 

For filling:
1 ea. Ripe Banana
½ teaspoon Ground Cinnamon
1 tablespoon Butter
1 tablespoon Dark Brown Sugar
1 oz. Dark Rum

Method:
Peel and slice banana into bite sized pieces.  Melt butter over medium-high heat.  Add bananas to the pan. Sprinkle with cinnamon and toss.  Add the dark brown sugar and stir until all sugar is melted.  Turn off flame and carefully add the rum.  Turn flame back on.  Carefully ignite the rum and allow the alcohol to burn off.  Pour bananas and sauce onto cooked crepe.  Garnish with toasted coconut, caramel sauce, whipped cream, and powdered sugar.  Serve immediately.

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