Five-spice crepe and caramelized banana pockets

4 servings

Ingredients

Quantity Ingredient
½ cup All-purpose flour
1 pinch Salt
½ teaspoon Five-spice powder
4 tablespoons Sugar; divided
2 Eggs
2 tablespoons Beer
4 tablespoons Milk
2 tablespoons Butter
4 Ripe bananas
4 tablespoons Whipped cream
4 Mint sprigs

Directions

In a mixing bowl, combine flour, salt, 5 spice powder and 1 tablspoon of the 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 remaining 3 tablespoons sugar and cook until golden brown. In a non-stick, 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. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chef Phillipe Chin of Chanterelles in Philadelphia, PA From the TV FOOD NETWORK ~ (Show # CL-8879 broadcast 05-07-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-14-1998

Recipe by: Phillipe Chin

Converted by MM_Buster v2.0l.

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