Guest Author - Roxanne Batson
Do you love making easy, but elegant desserts. Try crepes. No kidding, they are super easy ... just like making pancakes. For fun, practice flipping from the pan. I use to do it on stage in our cooking schools and the audience loved it. You can entertain guests and even let them try a flip!
To flip a crepe just bring your pan up fast (and away from burner) so the crepe flys up in the air and "flips" into your pan. If you're not that brave, just turn it the old fashioned way with a spatula.
This recipe starts with making basic crepes which can be used for anything from creamed chicken to ice cream desserts. We add fingers of ice cream and roll the crepe around it. Then ladle the sauce overtop.
It can be made ahead except the sauce must be poured overtop at the last minute. This is a recipe I'd even do with kids. They particularly have fun flipping crepes by tossing in the air. But be prepared for a few on the floor when first learning!
BASIC CREPES
2 eggs
1 cup flour
½ cup milk
½ cup water
2 tbs melted butter or margarine
pinch of salt
1 tsp vanilla (optional)
Blend all ingredients together and let sit for 30 minutes to an hour so that flour can absorb all the moisture. Add in a bit of water if batter thickens too much.
Brush or spoon a little butter or oil into pan and swirl to coat. Pour batter in ¼ cup increments. Cook on one side, flip and cook on the other until lightly browned. Place on platter, cover loosely with aluminum foil to keep it from drying out. Brush butter or oil in bottom of pan for every other crepe you cook. Continue cooking. Makes about 10-12.
BANANA CARAMEL CREPES RECIPE
¾ stick butter or margarine (6 tbs)
1 cup brown sugar
1 tsp vanilla
¼ tsp of cinnamon
½ cup half and half or milk
2 bananas
1 box of vanilla ice cream
First, open box of ice cream completely so you can easily slice. Cut 4 slices from top to bottom about 1 inch thick. Then slice again horizontally into 3 “fingers” of ice cream, about 1 inch x 6 inches. Place each segment of ice cream on a cold plate covered with wax paper. Tip: put plate with wax paper in freezer for 10 minutes before you begin, then remove when ready to cut ice cream. Freeze cut ice cream until ready to use.
Melt butter and add brown sugar, stirring for a few minutes to incorporate. Stir in other ingredients. Turn heat to medium-low and continue cooking until all of sugar has completely melted and incorporated to form a sauce. (about 10-15 minutes). Cool slightly. Slice banana and stir into mixture right before you are ready to serve.
Assemble by rolling crepe around a finger of ice cream. Continue until you’ve created all the desserts you want. Then, use a large spoon or ladle and pour sauce over each of the crepe/icecream rolls, making sure some bananas are with it. Serve immediately.
Makes 10-12
Note: You can make crepes the day ahead. Just wrap well and refrigerate until you are ready to use. If making a lot, assemble the crepe-ice cream roll and freeze until time to serve. Ladle sauce over the top at the last minute.
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