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Expat Cookbook: Banana Crepes with Berry Caramel Jus

crepes

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.

 

Ingredients:
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
cinnamon sugar




Instructions:

To make the crepes:

  1. Sift the flour and salt into a mixing bowl.
  2. Stir the eggs into the flour mixture until it is smooth and lump-free.
  3. Add the milk gradually, stirring until you get a smooth batter.
  4. Leave the batter to stand in the fridge covered for at least 30 minutes**.
  5. Over a medium flame, melt ½ tbsp of the butter in a mid-size non-stick flat frying pan.
  6. Pour 1/6 of the batter into this pan; making sure it spreads out over the whole of its flat bottom.
  7. 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.
  8. Slide the slightly browned crepe onto a plate, and repeat steps 5 to 7 to make 6 crepes.
  9. Set aside the crepes, covered with aluminium foil to keep warm.

To make the berry caramel jus:

  1. Spread the brown sugar out over the whole non-stick bottom of a larger frying pan.
  2. Over a medium flame, heat the brown sugar until traces of melting appears on its surface; but before you can detect a burning smell.
  3. Stir in the berry jus to completely dissolve the melting brown sugar.
  4. Add the bananas and almonds; making sure all are well coated with the berry caramel jus.

To plate immediately:

  1. Fold each crepe into fours.
  2. Lay 3 folded crepes onto a plate.
  3. Spoon over with the bananas, almonds and berry caramel jus.
  4. Dust over with cinnamon sugar, if desired.
  5. Serve while it is still warm.

Serves 2




Notes:

* The berry jus is home made and can be kept frozen for up to 8 weeks. To make this jus:

Ingredients:
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

 

Instructions:

  1. Melt the butter in a saucepan.
  2. Stir in the sugar until it is well mixed with the butter.
  3. Stir in the orange juice and both liquors until the sugar has completely dissolved.
  4. Mix in both berries well.
  5. Bring to a boil; boiling the jus for 3 to 5 minutes.
  6. Use as instructed above, pouring the remaining jus into a bottle.
  7. 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.




About Wai Lin Coultas

Wai Lin Coultas
Wai Lin is a Singaporean married to an Australian. Besides being mad about putting her own twists and fusions into recipes from diverse continents, she spends her time writing and subbing for an Aussie newspaper as well as covering the contemporary arts scene in Singapore as a gallery docent and online reviewer. She and her hubby love Stockholm's exciting arts and culture, along with the food and wine it offers.

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