Wednesday, August 4, 2010

113. Chocolate-orange Banana Crepes, French Pancakes

My mother made crepes, (pronounced 'creps' - short 'e' sound), - once! They were a seafood entrée drizzled with a slightly bitter wine sauce - not a great introduction crepes.

What exactly is a crepe? It is simply a thin, delicate pancake wich is, then, filled with a variety of food! The crepe batter may be flavored and the fillings may be sweet or savory. Toppings or sauces may be added to the filled crepes.

A crepe pan is the ideal utensil used to make crepes, but any small pan will work. In fact, I used a griddle to make today's recipe.

 I love chocolate, orange and banana together and used those flavors for this easy, spring/summer recipe.

The batter has minimal ingredients and, because I let the batter sit for an hour before frying, every one of the crepes turned out well.

*The griddle had an advantage over a crepe pan in that I could make two crepes at a time and the batter was very easy to thin out with the use of the back of a spoon. The crepes were not quite as thin as the crepe-pan version.  *Directions for using a crepe pan and griddle below

Most crepe recipe directions say the filled crepe should be turned fold-side down. However, with the fold on top, the filled crepe is easier to handle and I thought it looked quite pretty.


Diane's Chocolate-Orange Banana Crepes

Crepe Filling:

8 T  cream cheese
3 T sugar
1 tsp orange flavoring
1/4 C semisweet chocolate mini-morsels
1/4 sliced banana per crepe
Chocolate syrup
Powdered sugar
Orange slice (optional)

Combine the first 3 ingredients in a medium bowl and stir well. Spoon 1T filling in the center of each crepe and spread to within 1/4 inch of the edge. Slice banana quarter and layer in an overlapping row down the middle of the prepared crepe.

Sprinkle with desired quantity of mini chips. Fold over opposite edges and place on dessert plate. Drizzle with chocolate syrup and sift powdered sugar lightly over crepes. Garnish with orange slice if desired.

Chocolate Crepes:

1 egg
1/3 C flour
1/2 C milk
1 T unsweetened cocoa
1 T canola or vegetable oil
Dash of salt

Cooking spray

Combine first 6 ingredients in a blender and process 30 seconds. Scrape sides and blend for another 30 seconds. Refrigerate for 1 hour. (This allows the flour particles to soften and plump up  for a lighter-textured crepe).

Coat the bottom of a 6-inch crepe pan with non-stick spray. Place over med heat until hot, but not scorching. Pour 2 T batter into pan and quickly tilt pan in all directions so batter covers bottom of pan completely. Lift edge of crepe to test for doneness. When it can be loosened completely, it is ready to flip. The second side only takes 30 seconds to cook; this is the side that is filled. Place on paper towels to cool and place a piece of waxed paper between each crepe (the waxed paper was not necessary if spray is used for each crepe).

 Repeat with the rest of the batter, stirring occasionally. Yield: 8 crepes.

Griddle directions: Heat griddle to med. Spray with non-stick coating. Spoon out 2 T of crepe batter with a spoon and immediately spread the batter in a thin, uniform circle with the back of the spoon. Stop spreading if the batter starts to tear. Cook for 30 seconds to 1 minute or until crepe is able to be flipped. Cook second side for a few seconds until set. Remove to a plate. Continue as above.

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1 comment:

  1. Marian wrote: The crepes bring back happy memories. My son Kevin went on a mission to France and Belgium and he got into French cooking. Either from there or from a French lady who used to be in our ward, he started us all on making crepes. They've long been a family favorite. That was a long time ago, as my son just turned 54.