When I wish to convey how much I cherish my husband, I whip up a breakfast that satisfies his fondness for crepes and bananas; generously lacing the dish with a loving touch of my own culinary magic – an extra special silky smooth berry caramel jus made even more decadent with lavish sprinklings of crunchy almond nuggets and cinnamon sugar…
… ever so wonderful as a home made birthday surprise for your very own love of your life.
½ cup plain flour
2 large eggs, beaten
¾ cup milk
1 generous pinch of fine salt
3 tbsp salted butter
6 tbsp brown sugar
10 tbsp berry jus*
2 large Del Monte bananas, peeled and diagonally sliced 1 cm thick
80g baked whole almonds, coarsely crushed in a Ziplock bag
To make the crepes:
- Sift the flour and salt into a mixing bowl.
- Stir the eggs into the flour mixture until it is smooth and lump-free.
- Add the milk gradually, stirring until you get a smooth batter.
- Leave the batter to stand in the fridge covered for at least 30 minutes**.
- Over a medium flame, melt ½ tbsp of the butter in a mid-size non-stick flat frying pan.
- Pour 1/6 of the batter into this pan; making sure it spreads out over the whole of its flat bottom.
- When the poured batter’s surface appears to have set (turns opaque) and its edge is starting to lift slightly, flip the crepe over to slightly brown its other side too; in about 20 to 30 seconds.
- Slide the slightly browned crepe onto a plate, and repeat steps 5 to 7 to make 6 crepes.
- Set aside the crepes, covered with aluminium foil to keep warm.
To make the berry caramel jus:
- Spread the brown sugar out over the whole non-stick bottom of a larger frying pan.
- Over a medium flame, heat the brown sugar until traces of melting appears on its surface; but before you can detect a burning smell.
- Stir in the berry jus to completely dissolve the melting brown sugar.
- Add the bananas and almonds; making sure all are well coated with the berry caramel jus.
To plate immediately:
- Fold each crepe into fours.
- Lay 3 folded crepes onto a plate.
- Spoon over with the bananas, almonds and berry caramel jus.
- Dust over with cinnamon sugar, if desired.
- Serve while it is still warm.
* The berry jus is home made and can be kept frozen for up to 8 weeks. To make this jus:
60g salted butter
2/3 cup sugar
1 cup orange juice
¼ cup cognac
4 tbsp Grand Marnier
6 fresh strawberries, stalks removed and pureed
12 fresh blue berries, pureed
- Melt the butter in a saucepan.
- Stir in the sugar until it is well mixed with the butter.
- Stir in the orange juice and both liquors until the sugar has completely dissolved.
- Mix in both berries well.
- Bring to a boil; boiling the jus for 3 to 5 minutes.
- Use as instructed above, pouring the remaining jus into a bottle.
- Cool the capped bottle and freeze***.
** You can make the batter 1 to 2 days in advance, if you leave it in the fridge.
*** The bottle of berry jus can be thawed (within 24 hours in the fridge) and refrozen a number of times over the course of 8 weeks; allowing you to use just what you need each time.