Banana Crepes with Dulce de Leche Drizzle
Dulce de Leche Drizzle
Serves 4
Ingredients:
1 crêpe batter recipe, 8-10 pre-prepared crêpes
3 medium bananas, sliced
8 tbsp. canned dulce de leche or bottled caramel sauce
8 tbsp. chopped pecans
Optional: whipped topping
Directions:
- Prepare crêpes according to recipe. Place banana slices in center of crêpe.
- Drizzle with caramel and sprinkle with chopped pecans.
- Fold crêpe in half and half again and place on a serving plate.
- Prepare a second crêpe as the first and place on plate.
- Drizzle with caramel and sprinkle with chopped pecans.
- Optional: Top with whipped cream.
Basic Crêpe Batter
Makes 10 crêpes
Ingredients:
2 eggs
1 1/3 cup milk
1 cup all-purpose flour
3 tbsp. melted butter
¼ tsp. salt
Directions:
- Combine all ingredients in the base of your Whip ’N Prep™ Chef.
- Replace cover and turn handle to mix the ingredients until just combined.
- Store in the refrigerator for at least 30 minutes or up to two days.
- Lightly spray the pan with cooking spray.
- Heat on medium-high for several minutes. The crêpe pan is hot enough when a drop of cold water sizzles when splashed on the surface of the pan.
- Ladle a small amount of batter, about ¼ cup, onto the surface of the pan, swirling the pan
- to achieve an even layer.
- After 30 seconds, gently peel the sides of the crêpe away from the surface of the crêpe pan using a Saucy Silicone Spatula.
- Once the bottom side has cooked through and has browned slightly, fl ip the crêpe over using the spatula.
- Cook for an additional 30 seconds and then set aside onto wax paper, placing individual sheets
- between the crêpes to prevent them from sticking together.
- Repeat this process, spraying the pan with cooking spray each time.
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