Banana Nutella Crepes
Recipe courtesy Michael Chiarello
For the crepes:
2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons butter
4 tablespoons hazelnuts, peeled, toasted, chopped
For the filling:
4 bananas
3 tablespoons butter
2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup tangerine juice
1 cup fresh raspberries, optional
1 small jar hazelnut spread (recommended: Nutella)
For the sauce:
3 tablespoons unsalted butter
2 lemons, juiced
1 tablespoon brown sugar
Confectioners' sugar, for serving
For the crepes:
In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl
mix the flour and salt. In a small sauce pot or saute pan over low heat melt
the butter and cook it until it is light brown. Add the egg and milk mix to
the flour and salt and mix well so that there are no large clumps. Add the
browned butter and mix to incorporate, being careful not to overwork batter.
The batter should just coat the back of a spoon. If seems too thick, thin it
out with a little more milk or water. Let the batter rest for 1 hour prior to
cooking crepes.
For the filling:
Peel bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise.
In a large saute pan over medium-high heat melt the butter and cook until
lightly browned, add the bay leaves to the hot butter and cook until it
crackles slightly, add the lemon juice and sugar, stirring so that the sugar
dissolves. Add the bananas and tangerine juice and cook for about 3 to 5
minutes so the flavors incorporate andt he bananas are hot but not mushy. Add
the raspberries, if using. Stir gently to combine. Set this mixture aside and
let cool slightly.
After the crepe batter has rested for 1 hour, heat 1 (10-inch) nonstick saute
pan over medium heat. Add 2 ounces of the crepe batter to the pan, remove pan
from heat and tilt slightly to spread the batter over the entire pan. Return
to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts. Cook
for about 1 minute until the bottom side is lightly browned. With your
fingertips and a spatula, carefully flip crepe and cook the second side for
about 15 seconds. Set the cooked crepe on a baking sheet and repeat until you
have used all of the batter. You should be able to produce 8 to 10 crepes.
Lay the crepes out on a flat surface. Spread each crepe with about 1
tablespoon of hazelnut spread. In one fourth of the crepe, spoon about 2
tablespoons of the banana mixture and fold the crepe over in half and in half
again so that it has a triangular shape. Repeat this with all of the crepes.
For the sauce:
In a small saute pan over medium heat melt the butter and cook until lightly
browned, add the lemon juice and brown sugar and stir to dissolve.
Serve the crepes on a plate with the sauce spooned over the top and sprinkled
with the remaining chopped hazelnuts and confectioners'sugar.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/