This will be my last post until the weekend. I’ve been posting daily because I’m trying to catch-up on my long list of ideas and recipes that are standing by. I’m finding that blogging is taking up too much of my very limited time though. I have two auditions for grad school in t-minus three weeks, and so I need to be channeling all my creative efforts into that. I will be posting on weekends and scheduling posts to publish during weekdays, but I am banning myself from logging onto this blog or on Facebook on weekdays until February 18th.
Yesterday I woke up and thought that crepes with bananas sounded like a great idea. Crepes are easy to make, lighter than normal pancakes, and they make you feel oh-so-fancy. While in Paris in November we ate some amazing crepes, and some… not-so-amazing ones. The best one we tried was at the Sunday Market by the Bastille. It was delicious and stuffed with bananas and caramel sauce. I totally regret not buying a tub of $15 caramel from that stand. I also regret losing my camera which held pictures of it. 😦 (I still get sick thinking about how we left that camera on the plane…)
This was our favorite street performance we saw that day:
I’ve tried lots of crepe recipes. Some require a blender, an hour of waiting time, etc. But then there are times when you’re in an “instant gratification” mood and in that case, this recipe works extremely well! I’ve been following Weight Watchers since September and so I’ve modified this a little to make it healthier (albeit, not as tasty). If you don’t care about caloric content, use butter and regular flour. Otherwise, you can stick with this recipe.
Ingredients for crepes (makes about five large crepes):
- 1 cup whole wheat flour (or all-purpose), sifted
- 2 eggs
- 1/2 cup milk (I used 1%, but whole milk will make it tastier)
- 1 tsp vanilla
- 1/2 cup water
- 1/4 tsp salt
- 3 TBSP sugar
- 2 TBSP light margarine, melted (or butter)
Whisk the eggs until frothy in a medium bowl. Add the milk, water and butter and whisk until combined. In a separate bowl combine salt, sugar and flour with a spoon. Add the dry ingredients to the wet, and fold in until just incorperated. Add the vanilla but take care not to over-mix.
Heat up a large skillet on medium-high heat, and when ready toss in a pat of margarine or butter.
This is the fun part. Working quickly, pour about 1/3 cup of batter onto the hot skillet and quickly pick up the pan and rotate it in a circular motion so that all of the batter spreads out to fill the width of the pan.
Roll them, and keep them wrapped in foil.
Ingredients for Sautéed Bananas:
- Two bananas
- White sugar (about 1/4 c.)
- Butter or margarine (about 2 TBSP)
- Cinnamon (about 1 tsp)
Melt butter in a skillet set on high. Toss in the bananas, sugar and cinnamon and let them fry for about 2 minutes, constantly scraping down the sides and bottom of the pan with a rubber spatula.
Arrange bananas inside the crepes, sprinkle with sugar, maple syrup, caramel sauce or nutella and enjoy!
Many thanks to Dhiren for helping me take photos on this post. Up next: Vegetarian Fiesta Burrito, Bread Pudding, Angelini Osteria Review & Homemade Ravioli & Pesto.