Caramelized Banana Crepes

If you have been following me on Facebook or Twitter, you would have noticed that I am busy writing for some awesome magazines and creating recipes. I just feel lucky many folks are noticing my blog and recipes and when they ask nicely, I cannot say no!

Today, I am excited to share this Valentine’s Day recipe that I created for the lovely folks at The Society online magazine. They wanted something sweet for Valentine’s Day and I promised them a recipe that was simple, pretty and delicious.

So I made French crepes. In my opinion, anything French is instantly romantic. And crepes are so versatile, you can have them for breakfast, brunch or dessert. Or how about all three options rolled into one?

Crepes are really easy, but they have a sightly bad rap for being a bit temperamental. My mom always made crepes filled with a sweet coconut, sugar and cardamom mixture for breakfast. I never knew crepes would be a bit tough to nail, until I started making them on my own. But with a few tips, you can make beautiful, delicate crepes.

I filled these crepes with caramelized bananas (so good!) and drizzled some melted chocolate on top. The great thing about this recipe is that it is very easy to make and also very quick. You can very well make the crepes and bananas ahead of time, reheat them and assemble before serving.

This versatility makes this the perfect breakfast-in-bed dish. Or a lazy Valentine’s day brunch. Or a delicious dessert after a romantic evening meal. You decide.

CARAMELIZED BANANA CREPES

You will need:

For the crepes,

Eggs – 2, large
Milk – 3/4 cup
Water – 1/2 cup
Butter – 3 tbsp, melted
Vanilla extract – 1 tsp
All purpose flour – 1 cup
Sugar – 2 tbsp
Salt – 1/4 tsp

For caramelized bananas,

Butter – 3 tbsp
Bananas – 3, large (must be ripe, but firm)
Sugar – 3 tbsp

For serving,

Heavy cream or full fat milk – 4 tbsp
Semi sweet chocolate chips – 2-3 tbsp
Powdered sugar – a few tablespoons, for dusting

How to:

Crepes: Add all the ingredients for the crepe batter in a blender and blend for a few seconds to make a smooth batter. Alternately, use a bowl and whisk to make the batter. Chill the batter in the refrigerator for at least half an hour before you begin making the crepes.
Heat a 10-inch non-stick skillet. Using a folded paper napkin, rub a little melted butter or oil on the skillet.
Add 1/4 cup worth batter in the center of the pan and swirl the pan so that the batter evenly covers the bottom. Cook the crepe till you see bubbles appearing on the surface. Flip the crepe as soon as you see the edges turning a light golden brown. Cook the other side for just a few seconds and remove onto a plate.
Repeat till all the batter is used up, stacking the crepes on the plate.
Caramelized bananas: Slice the bananas in to rounds. Take some sugar in a small plate and roll the banana slices in it.
Heat a large skillet on medium heat and melt the butter. Add the bananas and cook for a couple of minutes, till they begin to caramelize. Flip the slices over once and caramelize the other side as well. Remove on to a plate and keep aside.
To assemble: To make the melted chocolate drizzle, heat the cream/milk in a small saucepan. Add the chocolate chips and whisk well to melt them. Remove from heat and keep whisking till smooth. Alternately, you can use ready-made chocolate syrup to pour over the crepes.
Place a few banana slices at the center of each crepe and roll. Drizzle the chocolate syrup generously over the filled crepes and dust lightly with powdered sugar.
Serve warm with a hot cup of coffee and lots of love!

Notes:

It really helps to rest the crepe batter for a while to settle down the bubbles produced while whisking it.
Do not add a lot of butter to the pan, as this will not allow the batter to be coated properly. If you have a nice non-stick skillet, you only need to dab with butter once and not for each crepe.
Be quick while swirling the batter. The first couple of crepes may turn out with weird spikes or shapes, but you will soon get the hang of it. And whatever be the shape, the crepes will still be delicious.
The crepes really do not need to be cooked on both sides, but I like to have a few golden spots on either side. If you are apprehensive about flipping the crepes, stop with one side.
While caramelizing the bananas, depending on your pan size, you may need to do it in batches. To scale the recipe up or down, use a tablespoon of butter per banana.
You can make the crepes and caramelize the bananas ahead of time. Cool the crepes completely and refrigerate in an airtight container. Same goes for the bananas as well. You can gently reheat them in the microwave and assemble.

See the original article on The Society website here.

Tell me, do you make crepes? DO you do something special for your significant other on Valentine’s Day? Do share.

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Caramelized Banana Crepes

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