| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | c | All purpose flour |
| 1 | pn | Salt |
| 1/2 | t | Five Spice powder |
| 1 | T | Sugar, plus 3 tablespoons |
| for bananas | ||
| 2 | Eggs | |
| 2 | T | Beer |
| 4 | T | Milk |
| 2 | T | Butter |
| 4 | Ripe bananas | |
| 4 | T | Whipped cream |
| 4 | Sprigs mint |
INSTRUCTIONS
1997 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 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 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" <[email protected]> on May 12,
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