Five spice crepe and caramelized banana pockets
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All purpose flour |
| 1 | pinch | Salt |
| ½ | teaspoon | Five Spice powder |
| 1 | tablespoon | Sugar, plus 3 tablespoons for bananas |
| 2 | Eggs | |
| 2 | tablespoons | Beer |
| 4 | tablespoons | Milk |
| 2 | tablespoons | Butter |
| 4 | Ripe bananas | |
| 4 | tablespoons | Whipped cream |
| 4 | Sprigs mint | |
Directions
In a mixing bowl, combine flour, salt, 5 spice powder and 1 tablspoon sugar.
Whisk in eggs and add beer and milk. Whisk together and strain. Rest ½ hour before using.
In a large skillet over high heat melt butter and saute ½-inch thick sliced bananas for 1 minute. Add 3 tablespoons sugar and cook until golden brown.
In a nonstick, lightly oiled, hot skillet pour 1-ounce of batter in pan.
Swirl around so as to cover pan, heating for about 5 seconds. Using a small spatula flip over for another 5 seconds. Remove crepe and lay on waxed paper to cool. Repeat process for remaining batter.
Place caramelized bananas on crepe and fold. Serve with whipped cream and fresh mint.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8879 Posted to MC-Recipe Digest V1 #608 by "Angele and Jon Freeman" <jfreeman@...> on May 12, 1997