My recipe for crepes with Banana Flambe
I made whole wheat crepes this morning. Some of you may know that I love cooking for groups of friends and even quite large groups. At the Emergent Gathering every october I make crepes for about a hundred people in our cabin each morning. I get alot of request from the fellas who want to make this breakfast to impress the ladies. Several people have asked for my recipe– so here it goes. Crepes are actually a simple, healthy and economical breakfast option and the batter can last for up to three days if stored in the refrigerator.
WHOLE WHEAT CREPES
2 Cups whole wheat flour ( I ground my own at hom
1 Tsp. Salt
2-4 Tblsp. surgar (can be left out for savory crepes)
1 Tsp. Mexican Vanilla
2 cups skim milk
1 cup warm water
1 stick of melted butter
8 eggs
Melt butter and mix in a bowl with whole wheat, warm water and milk. (Mixing the wheat flour, butter and liquid ingredients excelerates the relaxation of the gluten in the wheat to give the crepes a better consistency and smoothness. Add in other dry ingredients and eggs. Whisk until fully blended and airated. Pour 1/2 cup of batter onto a heated skillet– swirling to coat the pain evenly. Flip the crepe when moisture condenses on top of crepe surface. (chocolate chips can be added after crepe has been flipped. Fold crepe in quarters or roll and lightly dust with confectionary surgar. For a lighter option, omit chocolate and squeeze lemon juice onto crepe and lightly dust with confectionary surgar.
BANANA FLAMBE
1/2 to 1 stick butter
1/4 cup half and half or heavy whipping cream
1/2 to 2/3 cup brown surgar
4-6 bananas peeled and cut into 1/2 inch slices
1 tsp. cinnomon
1/2 cup dark rum
After preparing crepes, set aside in over set at low heat. Melt butter in skillet and adding surgar and stir at medium low heat just until surgar has disolved. Stir in bananas, remove heat and add rum. Light immediately with a match and rotate pan until alcohol has completely burned off. Return to heat and add cinnamon and half and half. Reduce until sauce develops a gravy-like consistency.
Fill crepes with banana flambe mixture. Roll and lightly powder with confectionary surgar.
