Sweet Crepes with Sautéed Cinnamon Bananas

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:

http://www.facebook.com/v/10100719818509791

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.

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crème de la crème brûlée

I decided to make crème brûlée today, despite my better judgment. It’s not that it’s a horrible dessert for you, aside from the crippling cholesterol of 8 egg yolks, 3 cups of heavy cream and a cup of sugar… Back in the day I used to make crème brûlées for staff at my old high school, charging them $50 for a platter. I used to get a lot of raves over my crème brûlée, but not having made it in two years I wondered if I still could produce a decadent batch. Back then I used to use The Joy of Cooking recipe, but since I couldn’t find my good ol’ JOC I used Parisian chef Paule Caillat‘s recipe, sans real vanilla bean because TJ’s didn’t have it. You need 7 egg yolks, 1 whole egg, 3/4 cup granulated sugar, 3 1/2 cups heavy cream, 2 tsp pure vanilla extract, brown and white sugar for the sugar coat.

The endeavor was in short, sloppy.  I am a REALLY messy and impatient cook, which is something that must change because it makes the process chaotic and difficult. My small kitchen was filled with a day’s worth of dishes and all the pans and ramekins I needed were dirty. Odd papers, books and groceries cluttered the island, and stains from last-night’s pasta dish still clung to the counters. I should have prepped like real chefs do, but instead I just started separating egg yolks like crazy. I even forgot to cover the separated egg whites and they fell over in the fridge. It was a mess.

Crème brûlée is really simple though it has a lot of steps. People get intimated because it has three accents and is often listed in overpriced restaurants. In short:

1. Separate egg yolks from egg whites and save egg whites for a healthy scramble the next day.
2. Beat the yolks with sugar.
3. Heat up the cream with vanilla in a large pot until hot, but don’t let it boil. Pour the cream carefully and gradually into the egg mixture and whisk it together.
4. Let it sit for 15 minutes to an hour t let the flavors fuse together.
5. Put into a water bath of hot water.
6. Bake for 45 minutes to an hour at 350. It should be firm around the edges, but jiggly in the middle.
7. Let stand at room temp. for 15 minutes, then cover with plastic wrap and refrigerate for a few hours until cold and firm (this dish is best cold- not lukewarm, in my opinion)
8. When ready to serve, sprinkle with a combo. of brown sugar and granulated sugar and then place in the broiler for one or two minutes, close to the heat or flame. Alternatively, you can torch it with one of these.
9. Refrigerate for 10-15 minutes to cool off.

I am about to undo three miles of walking and a group yoga session from this morning, but it’s totally worth it.