Photo: avixyz

 

Stacie’s savory Chard and Mushroom Crepes post from Wednesday got me jonesing. Years ago, when I was in my 20s, single, and pretty much responsibility-free, I stocked away a month’s worth of wages, quit my job, and moved to Paris. When I got there, I was, of course, broke. But it didn’t matter. It was Paris! And there were crepes!

 

I’m now in my 40s, married with child, and responsibility-laden. But I still love a good crepe. Their incredible versatility (for everything from breakfast to lunch to dinner to dessert) makes them an easy family go-to meal that works with whatever you have in the fridge. And the buttery goodness takes me back to my years as an “artiste.” Here’s hoping these Bananas Foster Crepes make you feel carefree too!

 

Bananas Foster Crepes

(for kids 12+ mos)

 

Make the Crepes (from Stacie’s Wednesday post)

 

1 c organic flour (all-purpose or whole wheat)

pinch of salt

1 1/4 c organic milk

2 organic eggs

2 tbsp organic butter, melted and cooled

 

1. Whisk the flour, salt, and milk until the mixture is bubbly. Whisk in eggs and then the cooled butter. (I used a blender for this entire step). Refrigerate for at least an hour. (I have made crepes without time to refrigerate the batter and they’ve always come out fine.)

 

2. Heat a nonstick pan until drops of water tossed in the pan skitter across the surface. You’ll probably want to adjust the heat as you go, because you want to keep the pan very hot, but not so hot as to burn the crepes. 

 

3. Using a small ladle, add somewhere between 1/8 and 1/4 of a cup of batter to the pan. Swirl it so it covers the bottom. (I don’t have a crepe pan and the one I use is larger than 8″, so I just swirled to make an APPROX circular, tortilla sized crepe.) The batter will start cooking immediately, so swirl fast! Cook until all the batter has “dried up,” but don’t let it bubble.

 

4. Flip. Cook the second side for about 20 to 30 seconds. You don’t want them to be as brown as pancakes would be—just slightly golden. This should make about 10-12 crepes. Set aside.

 

Make the filling 

3 underripe organic bananas, halved and quartered

4 tbsp unsalted organic butter

1/3 cup organic light brown sugar

1/2 tsp organic cinnamon

1/4 tsp organic allspice

1/4 fresh organic lime, juiced

organic whole milk yogurt or fresh whipped cream

 

1. Melt the butter in a saute pan over medium heat. 

 

2. Mix in the brown sugar, cinnamon, and allspice and stir until sugar completely dissolves.

 

3. Bring sauce to a simmer and add bananas. Spoon sauce over bananas and cook bananas about a minute per side.

 

4. Remove the bananas and set aside.

 

5. Add lime juice and cook liquid, stirring constantly, until the mixture begins to thicken to a syrupy consistency.

 

Assemble the Bananas Foster Crepes

 

1. Place warm bananas in the top half of the crepe. Spoon warm sauce over the bananas. Add a dollop of yogurt or fresh whipped cream.

 

2. Fold the crepe in half by folding the bottom edge of the crepe up to meet the top edge. Then fold it in half again. Serve.