This is a great recipe for something different for dessert. I am not sure where I got this one but it is usually a hit. There are two parts here. The first is for the crepes and the second is for the filling. I have also used the Bananas Foster sauce as a filling.
1 Cup whole milk and room temperature
6 tbsp unsalted butter (melted)
3 tbsp vegetable oil
1 Cup all-purpose flour
1 tbsp + 1 tsp sugar
1/2 tsp salt
1 tbsp brandy
1 tsp vanilla
Melt the butter and combine it with the oil. Set aside for later.
Stir flour, sugar, and salt together. Set aside for later.
In a large mixing bowl on a mixer, beat the eggs on medium speed for about 20 seconds.
Reduce the speed to low and add the flour mixture to combine. Increase speed to medium-high and beat until mixture is thick and smooth (about 30 seconds).
Use a rubber scraper to scrape down the side of the bowl. On low speed, add the butter and oil mixture in 4 additions.
While still on low speed, add the brandy and vanilla.
Once again on low speed, add the mild in 4 additions.
Once the mixture is smooth and shiny, turn off the mixer and scrape down the sides.
Strain the mixture through a very fine strainer or cheese cloth into a clean bowl.
Cover and store in refrigerator for at least two hours (I have put it in the freezer for about 30 minutes as well)
Making the crepes:
Heat a small (8") frying pan over medium-high heat. Once heated, spray the pan with Pam non-stick spray.
Pour 1/4 cup of mixture into the bottom of the fry pan and move/tilt the pan around to coat the bottom with the batter.
Using a rubber scraper (spatula), loosen the edges of the crepe.
Flip the crepe using your fingers, or two spatulas, or if you are brave, just flip it in the pan.
Cook until golden and just slide the crepe on a plate.
To cook the next one, you may or may not need more cooking spray.
Place the crepes under wax paper and set aside until you are ready for the filling.
Bananas and Chocolate Filling
9 oz bag of chocolate chips
1/2 Cup heavy cream
3 large bananas (diced)
2 tbsp rum or Grand Marnier
1 tbsp melted butter
Preheat oven to 400 degrees
In a double boiler, combine chocolate chips and heavy cream and stir often until the mixture is melted and smooth.
Remove mixture from heat.
Stir in rum or Grand Marnier
Stir diced bananas into chocolate mixture
Spoon 3 Tbsp of chocolate mixture onto each crepe and place in glass baking dish seam side down.
Brush with melted butter
Place dish in oven and bake for 7 minutes or until hot.
You can garnish with melted chocolate and sliced bananas.
This is a very simple but delicious dessert recipe. I have also used the sauce as the filling for crepes.
4 Ripe Bananas
1/2 stick unsalted butter
1 cup packed light brown sugar
1/2 tsp cinnamon
1/4 cup banana-flavored liqueur
1/4 cup white rum
Vanilla Ice Cream
Peel the bananas and cut in half then in half lengthwise.
In a large sauté pan, melt the butter on medium heat.
Once the butter is melted, add the brown sugar and cinnamon.
Once the sugar and cinnamon are combined with the butter, add the banana liqueur.
Cook the mixture for about 2 minutes or until it is bubbly.
Add the bananas and cook for two minutes then turn bananas over and cook another minute.
Turn off burner.
Heat the rum in another small pan over low heat
Once the rum begins to bubble, carefully light the rum using a fireplace match
Pour the flaming rum over the banana mixture.
Place bananas and spoon mixture over ice cream and serve.
This is a great Fall treat. I am sure my wife will make this at least once or three times this Fall so I will put some pictures out here soon.
12/3 cups sugar
1 cup oil
1 (16 oz.) can pure pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
Beat eggs, sugar, oil, and pumpkin until light and fluffy.
Stir together the dry ingredients and add to pumpkin mixture and mix well.
pour into ungreased 9x13 inch pan and bake at 350 degrees for 25 to 30 minutes.
1 (3 oz.) package cream cheese
1/2 cup butter, softened
1 tsp pure vanilla
2 cups powdered sugar
Mix cream cheese until smooth and fluffy.
Add softened butter, vanilla, and powdered sugar and mix well.
Spread icing on top of pumpkin bars.