Banana soft tacos

Yield: 4 Servings

Measure Ingredient
2 cups All-purpose flour, sifted
1 Twice
1 tablespoon Sugar
1 pinch Salt
1 cup Milk
2 larges Eggs, beaten
2 larges Egg yolks, beaten
4 tablespoons (1/2 stick) unsalted
1 Butter, melted
2 tablespoons Cognac
4 tablespoons (1/2 stick) unsalted
1 Butter
½ cup + 2 tablespoons brown
1 Sugar, packed
1 tablespoon Freshly squeezed
1 Orange juice
1 tablespoon Grand marnier
3 mediums Bananas, peeled and
1 Sliced 1/2-inch thick
½ pint Strawberries, washed and
1 Stemmed

In a medium bowl, combine the flour, sugar, and salt. Slowly beat in the milk, eggs, and egg yolks. Stir in the melted butter, then the cognac. Let sit for 15 to 20 minutes. Lightly butter an 8-inch saute or crepe pan and place over medium heat. Pour in approximately 2 tablespoons of the batter and swirl in a circular motion to cover the bottom of the pan evenly. Cook on one side until the cr.pe is lightly browned, 2 to 3 minutes, then turn and cook for an additional 1 to 2 minutes. Continue until all the batter is used. Stack the cr.pes between layers of wax paper to prevent sticking. You should have 12 to 16 crepes; extras can be frozen for another use.

In a small saucepan over medium heat, stir the butter and ½ cup of the brown sugar until liquefied and smooth. Add the orange juice and the Grand Marnier. Reduce the heat to low and cook, stirring occasionally, until the syrup has thickened, about 5 minutes. Remove from the heat and add the sliced bananas, gently stirring to glaze.

Cut half of the strawberries into ½ inch dice and set aside. In a blender, puree the remaining 2 tablespoons of brown sugar with the remaining berries. Pour the pureed mixture over the diced strawberries and stir to combine. Preheat the broiler. With a slotted spoon, transfer 6 or 8 slices of banana to the center of each cr.pe and loosely roll into a cylinder; reserve the liquid that the bananas have cooked in. Place two rolled cr.pes on individual ovenproof serving plates. Brush a small amount of the banana cooking liquid across the top of the crepes and place under the preheated broiler until lightly browned, about 2 minutes. Divide the remaining banana slices among the cr.pes and garnish with the strawberries on the side. Serve at once with Papaya Salsa (recipe follows) on the side.

SERVES 4 to 6.

From: Recipes

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