Banana foster crepes with Nutella
June 10, 2011 § 6 Comments
Ever had a craving late at night when you know you should just have a glass of water and go to bed? Well, I had one of those last night after dinner. Even though we had perfectly good cupcakes waiting for us for dessert, I wanted something else. Crepes. Let me just tell you, if you are ever in this situation, be sensible eat the cupcake or just go to bed. You can make your crepes in the morning when you aren’t tired and when you are thinking properly.
Obviously, this is not what I did. Instead, I started to make crepes at 10pm, well aware of the fact that crepe batter must sit for at least an hour before you can use it. Apparently you must let the batter rest to get rid of the air bubbles so the crepe doesn’t fall apart when you flip it. I did try to speed up the process by popping the air bubbles with a toothpick to no avail. So there we were eating crepes at midnight. Now, if you think about it that’s not so bad considering the ridiculous time I went to bed that night, so technically it was a proportionally normal time to eat them. But who am I kidding. Of course, I had never made crepes before but that didn’t stop me either. I thought I would make up for that by keeping the filling nice and simple. No need for a fuss, perhaps just a nutella and banana filling. That turned into banana rum flambe with whipped cream and nutella on the side. Bad idea. Not that it tasted bad, it was amazing. I mean wowza. I just meant that it was a bad idea because I had never flambeed anything before and more importantly because I couldn’t find the long kitchen lighter. What I ended up using was a small cigarette lighter–smokey the bear would not have approved. The consequences: one burnt hand now lacking hair. Surprisingly it didn’t hurt, more of a tingly feeling. Again, bad idea.
One of the reasons I had been wanting to make crepes was because I had been given a special crepe pan. It looks like it has been turned upside down, but it is supposed to aid you in making crepes. It only made things more difficult (see image on the left below). I would suggest just using a normal pan with a wide enough base to make your crepes. But I do insist that you try to make this at a reasonable time with the right equipment because it tastes amazing, and it’s fun to make after you get the hang of it. Just remember to stand far, far away when lighting flammable substances.
Banana Foster Crepes with Nutella
Batter recipe adapted from Alton Brown.
1 tablespoon butter
1/2 cup milk
1 1/2 tablespoons sugar
1/2 cup flour
1 teaspoon vanilla extract
2 tablespoons nutella
1 tablespoon butter
1-2 bananas, cut into slices
2 tablespoons brown sugar
2 tablespoons rum
whipped cream for serving
To make the batter: Cook the butter in a small saucepan over medium high heat until it is completely melted and turns a light golden brown. Remove from heat and set aside. Then in a separate bowl teat up the milk to steaming, but not boiling.
Whisk together the egg, sugar, flour and vanilla extract. Add the melted butter. Then slowly add the steaming milk while stirring. Mix thoroughly. Let batter rest for at least in hour or overnight in the refrigerator.
In the meantime you can make the filling. Add the butter to a pan over medium high heat. Then add the banana slices and the sugar. Let the sugar melt and create its own sauce. Once the sugar is completely melted add the rum and (this is where you would flambe) keep cooking for 1-2 more minutes. Let cool. Microwave the nutella for about 20-30 seconds to make it easier to spread on the delicate crepe.
To make the crepe. Find a pan that is big enough at the base to hold about an 8 inch crepe. Brush the surface of the pan with some oil or butter and add about 3 tablespoons of the batter to the pan per crepe. Spread the batter around the pan to form a circle and cook until the bottom of the crepe is slightly browned, about 2 minutes. Then lift up the edge of the crepe with a spatula and flip it over with your fingers being careful not to tear it. Cook on the other side for about 30 seconds. Then remove from the heat and place on parchment lined baking sheet until ready to use. Repeat until all of the batter is used up. With this amount of batter we made 8 small crepes.
Add the fillings to your crepe as desired, fold crepe into a triangle and top with whipped cream. Enjoy.