| 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" <jfreeman@netusa1.net> on
May 12,
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