Five spice crepe and caramelized banana pockets

1 Servings

Ingredients

Quantity Ingredient
½ cup All purpose flour
1 pinch Salt
½ teaspoon Five Spice powder
1 tablespoon Sugar, plus 3 tablespoons for bananas
2 Eggs
2 tablespoons Beer
4 tablespoons Milk
2 tablespoons Butter
4 Ripe bananas
4 tablespoons Whipped cream
4 Sprigs mint

Directions

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 ½ hour before using.

In a large skillet over high heat melt butter and saute ½-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@...> on May 12, 1997

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