Crepes - with Grand Marnier

Crepes - with Grand Marnier

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Banana Orange Crepes
Gourmet | January 2004

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would make it again


(photo by: Romulo Yanes)


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Serves 1 20 minutes 50 minutes

For crêpes • • • • • • • 1/3 cup whole milk 3 tablespoons all-purpose flour 1 large egg 2 teaspoons sugar 1/8 teaspoon cinnamon 1/8 teaspoon salt 2 teaspoons unsalted butter, melted and cooled slightly, plus additional for cooking crêpes

For topping • • • • • • 1 navel orange 1 firm-ripe finger banana or 1 (4-inch) piece firm-ripe regular banana 1 tablespoon unsalted butter 2 tablespoons sugar 1 teaspoon Grand Marnier or other orange-flavored liqueur or Cognac (optional) 2 tablespoons chopped pecans, toasted 9/26/2013

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Make crêpes: Whisk together milk, flour, egg, sugar, cinnamon, salt, and 2 teaspoons butter until smooth. Chill batter, covered, 30 minutes. Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until just set and golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more. Transfer crêpe to a plate. Brush skillet with more butter and make another crêpe in same manner. Reserve skillet.

Make topping and assemble dessert: Cut peel, including all white pith, from orange with a sharp paring knife. Working over a bowl, cut segments free from...

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