| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 2 |
|
Eggs; separated |
| 2 |
oz |
Polenta |
| 4 |
oz |
Flour |
| 1/2 |
pt |
Milk |
| 2 |
|
Bananas; sliced lengthways |
| 1 |
|
Apple; diced |
| 1 |
bn |
Tarragon |
| 1/2 |
oz |
Butter |
| 2 |
tb |
Sugar |
|
|
Melted chocolate |
|
|
Chopped strawberries |
INSTRUCTIONS
FILLING
Beat the egg yolks and whites separately. Add flour to the egg yolks, then
the milk and form a paste. Then fold in the polenta. Gently fold the egg
whites into the mixture.
Pour about 11/2tbsp of vegetable oil into a pan. When it's hot, gently pour
in the polenta mixture to form pancakes about 6" in diameter. Cook through
until sealed and golden brown underneath, then turn and cook the other
side. Remove and chill in the fridge.
In another pan, put the diced apple with a touch of butter, sugar and the
chopped tarragon leaves. Allow to brown and caramelise.
Grill the sliced banana until it is slightly charred.
Remove the crepes from the fridge and spread out on to plates. Pour melted
chocolate on half the crepes and add the apple mixture to the others. Fold
the crepes into quarters.
Add the rest of the chocolate and apple mixture to the crepes, then
decorate with strawberries and grilled banana.
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