Crepes With Honey Bananas Cashews Recipes

CREPES WITH HONEY, BANANAS & CASHEWS

Steps:

• In a bowl, add eggs, egg yolks, water and milk and beat until well incorporated.
• In a separate bowl, sift flour and salt and gradually add egg mixture, beating contiuously until well blended.
• Finally, beat-in melted butter, making sure mixture is smooth. (You may need to strain through a sieve to remove any lumps.).
• Cover bowl with plastic wrap and place in refrigerator for one hour.
• Stir again before using.
• Preheat a heavy-bottom, non-stick, 8 inch frying pan to medium-high heat.
• Add 1 tablespoon of olive oil to pan and heat to medium-high heat.
• Pour about 1/4 cup of crepe batter or more if required to cover the bottom of the frying pan.
• Swirl in circles to spread batter over the entire bottom of pan.
• (You do not want a thick crepe.).
• Cook for 1 - 2 minutes on each side until lightly browned.
• Place crepes one on top of the other as they are cooked and set aside.
• Continue to cook crepes with remaining batter and adding one tablespoon of olive oil before cooking each crepe.
• To serve, lay a crepe flat on a platter, spread with peanut butter and honey.
• Using a half banana for each crepe, slice the bananas and place slices in the front edge nearest you, keeping the bananas about 2 inches in from each edge.
• Start to roll the crepe over the bananas, then fold sides to the middle of the crepe.
• Continue to roll crepe to the end.
• Drizzle rolled crepes with honey and sprinkle with crushed cashews.
• Serve with ice cream or whipped cream if desired.

BANANA CREPES

Steps:

• Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
• Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
• Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.