| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Philadelphia | Cklive07 | 4 | servings |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1 | pn | Salt |
| 1/2 | ts | Five-spice powder |
| 4 | tb | Sugar; divided |
| 2 | Eggs | |
| 2 | tb | Beer |
| 4 | tb | Milk |
| 2 | tb | Butter |
| 4 | Ripe bananas | |
| 4 | tb | Whipped cream |
| 4 | Mint sprigs |
INSTRUCTIONS
In a mixing bowl, combine flour, salt, 5 spice powder and 1 tablspoon of the sugar. Whisk in eggs and add beer and milk. Whisk together and strain. Rest 1/2 hour before using. In a large skillet over high heat melt butter and saute 1/2-inch thick sliced bananas for 1 minute. Add remaining 3 tablespoons sugar and cook until golden brown. In a non-stick, 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. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chef Phillipe Chin of Chanterelles in Philadelphia, PA From the TV FOOD NETWORK ~ (Show # CL-8879 broadcast 05-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 11-14-1998 Recipe by: Phillipe Chin Converted by MM_Buster v2.0l.
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