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Crepes (Crespelle) with Bananas
Crespelle ripiene di banana
1 recipe for Sweet Crepe Batter
¼ cup unsalted Butter (1/2 stick or 4 Tablespoons)
2 Tablespoons Light Brown Sugar
3 medium Bananas, cut in ¼ inch thick rounds
¼ cup Rum
2 -3 ounces grated chocolate (for crespelle and garnish)
1 recipe for Chocolate Sauce
1 cup Heavy (whipping) cream
1 Tablespoon Sugar
1 teaspoon Rum (optional)
Sweet Crepe Batter
Pre-heat oven to 400.
In a medium sized sauté pan, melt ½ stick butter. Add light brown sugar. Stir with a wooden spoon over medium high heat until sugar is well blended.
Add sliced bananas. Cook 2 -3 minutes.
Add rum and flame it up with a long matchstick stand back until the flames die down, use common sense and extreme caution as you do this step. The flame will subside in about a minute.
Stir well. Continue to cook for 1 -2 more minutes. Using a slotted spoon, transfer the creamy bananas onto the one-quarter of each crepes, sprinkle with grated chocolate and fold it into quarters. (Fold in half and then half again, over the filled quarter).
Lay the filled crepes on an sheet pan sprayed with cooking spray and heat in a hot oven for 3 - 5 minutes until the crepes are warmed though about 5 minutes.
In the chilled bowl of an electric mixed, combine the cream and sugar and beat until stiff peaks form.
Lightly fold in the optional Rum.
Place each Crepe on an individual dessert plate; pour a few tablespoons of chocolate sauce over the top. Top with a dollop of whipped cream.
Garnish the whipped cream with chocolate shavings.
©2013 Nick Stellino Productions