…well, at least my first time making crepes. I have eaten them out at restaurants several times, and love them! Tonight, after our steak dinner we went shopping. We’re looking for something to put in our living room on an empty wall. First we thought maybe a hutch or cabinet of some sort, but we weren’t sure. So, off to Christmas Tree Hill we went, which is our absolute favorite place to shop for our house. We sort of have a modern country look going on. If you’ve never been to one, you really should go check it out. The website doesn’t do it justice!
Ok, I know I’m off topic, but I think we might get this to go on the big empty wall:
It’s the perfect size for the wall, the perfect color, and when we walked up to it we thought “oh, nice cabinet!!” and low and behold… IT’S A BAR! Better yet, it’s a bar that doesn’t always have to look like bar. 🙂 We love to entertain, and really don’t have a convenient place to put bottles of wine, glasses, etc. It’s a teensy bit damaged (not even noticeable, and very possibly fixable) so it’s like 50% off.
Back to crepes! When we got home I decided to make dessert. I adapted this recipe from Everyday Food, Jan/Feb 2009 issue: Crepes with Sauteed Bananas and Chocolate (sorry no link…it doesn’t appear to be up online yet!) Crepes totally weren’t as hard as I thought they’d be. My adaptations are in italics. Enjoy!
Crepes with Sauteed Bananas and Chocolate (Everyday Food Jan/Feb 2009)
Serves 6 *I halved the recipe, but it’s listed here “as is.”
- 1 cup AP flour (spooned and leveled)
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups 2% milk
- 2 large eggs
- 1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet
- 3 bananas, peeled and sliced
- 1 tablespoon brown sugar
- 2 ounces semisweet chocolate, melted
1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter *I made sure my melted butter was cooled before adding so it couldn’t start to cook the egg; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day.)
2. Preheat oven to 250; place a baking sheet in oven *I used the “warm” function in my convection toaster; I lined the baking tray with parchment just to be safe. Heat a medium non-stick skillet over medium-high. Lightly coat skillet with butter *I used cooking spray. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over *If you move fast, this is not as hot and painful as it sounds!. Cook for 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes.)
3. Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. *Here’s my big addition: my husband LOVES bananas foster, so here I added a splash of banana liquer and slightly larger splash of dark rum, and ignited. Fold crepes into quarters; top with bananas and chocolate *I melted the chocolate over simmering water in my double boiler.