Receta Caramelized Banana Crepes with Peanut Butter Sauce
Caramelized Banana Crepes with Peanut Butter Sauce
In my book, bananas and peanut butter make perfect companions. Sometimes, late at night when I’m craving something sweet but want a relatively healthy snack, I grab a banana, a jar of peanut butter, and a knife and my sweet tooth is satiated.
Crepes are basically very thin pancakes and couldn’t be easier to make. They can be built as a delicious breakfast, a decadent dessert, or a main dinner course. They can feature any number of sweet or savory fillings, making them an incredibly versatile food.
There are three components to this dessert: the crepes, the peanut butter sauce, and the caramalized bananas. Each of these components is simple to make. The crepes and the peanut butter sauce can be made ahead of time. The bananas take minutes to cook, so building the crepes takes no time at all.
If you’re a banana fan, I think you’ll enjoy this delicious dessert.
Caramelized Banana Crepes with Peanut Butter Sauce
Ingredients
For the crepes:
- 1 cup all-purpose, unbleached flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted, plus extra for skillet
- For the sauce:
- 1 cup smooth peanut butter
- 3/4 cup heavy cream
- 1/3 cup sugar
- 1/4 cup light corn syrup
- For the bananas:
- 6 tablespoons unsalted butter,
- 6 bananas, sliced diagonally
- 6 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- For garnish:
- 1 banana, sliced diagonally
- 1/2 cup shelled, skinned, and roasted peanuts, roughly chopped
- Powdered sugar
Instructions
For the crepes:
1. Combine flour, sugar, salt, milk, eggs, and butter in a blender.
2. Blend for about 30 seconds until completely blended. Pour into a bowl and let sit for 15 to 30 minutes.
3. Heat a 10 inch non-stick skillet over medium heat. Melt a small amount of butter in skillet. Using a ladle, add 1/3 of a cup of batter to skillet, and swirl to evenly cover the bottom. Cook for 2 to 3 minutes until slightly browning. Using a rubber spatula, lift one side of the crepe and carefully flip. Cook for an additional minute. Remove from pan and set aside.
4. Repeat process with remaining batter. Add small amount of butter to skillet before adding batter for each crepe.
For the sauce:
Combine the peanut butter, cream, sugar, and corn syrup in a small sauce pan. Whisk while heating for about 3 to 4 minutes until all ingredients are combined and melted. Remove from heat and cool. If sauce becomes too thick, reheat with a little cream until it reaches the desired consistency.
For the bananas:
1. Melt butter in a large skillet. Add bananas to skillet and saute for 30 seconds. Add brown sugar and continue cooking until sugar is melted. Add cinnamon.
2. Remove from heat and set aside.
To assemble:
1. Place sauce in a squeeze bottle and squeeze sauce on six plates. Be creative and create a design of your choice.
2. Place several slices of banana and some caramel in the center of a crepe. Fold each side over the bananas toward the center to create square. Turn the crepe over onto plate with sauce so that the folds are on the bottom. Repeat process until all crepes are made.
3. Garnish each crepe with two raw banana slices, chopped peanuts, and powdered sugar.
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http://www.southernboydishes.com/2013/07/01/caramelized-banana-crepes-with-peanut-butter-sauce/
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