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Parisian Crepes WITH WHIPPED CREAM & CARAMELIZED BANANAS
by chef shai mandel, founder & CEO of rooks to cooks INGREDIENTS: (Yield: 8 Crepes) CREPES: • 4 large eggs • 2 egg yolks or 2 Tbsp canola oil • 1 1/2 cups + 1 Tbsp all-purpose flour or 1:1 Gluten-free flour • 1 1/4 cup milk [or dairy-free milk], room temperature • 3 Tbsp water, warm • 3 Tbsp unsalted butter [or vegan butter], melted • 1 1/2 Tbsp granulated sugar • 1/2 tsp salt • 1 tsp vanilla extract • 1 Tbsp unsalted butter [or vegan butter], melted for frying WHIPPED CREAM: • 1 cup 35% cream [or 33%+ vegan whipping cream] • 1 tsp vanilla extract
90 MODERN MISSISSAUGA | SPRING 2021
CARAMELIZED BANANAS: • 4 Bananas • 3 Tbsp unsalted butter • ¼ cup packed brown sugar • 2 tsp vanilla • ½ tsp cinnamon
DIRECTIONS:
1. Prepare the Crepe batter: a. In a medium bowl, whisk together the eggs, milk, water, melted butter, sugar, salt and vanilla extract. b. Slowly whisk the flour into the egg mixture until smooth and fully incorporated and allow to rest. 2. Whipped Cream: a. Whisk the 35% cream and the vanilla extract in a medium bowl until hard peaks form. Refrigerate until use. 3. Cook the crepes: a. Heat a non-stick frying pan over
medium-high heat. Spray with cooking oil or lightly brush with melted butter. b. Once the pan is hot, pour in of the batter. Immediately swirl the batter around to coat the entire bottom of the pan with a thin layer. Cook until the surface appears to be dry (about 1 minute). Gently flip the crepe and cook on the other side (about 30 seconds). Remove from the pan and store on a plate. Repeat until all the batter has been used and you have 8 crepes cooked and stacked. 4. Caramelized Bananas: a. Peel and slice bananas in ½ inch rounds. b. In a medium frying pan melt the butter on medium heat. c. Once melted, stir in the brown sugar, cinnamon, and vanilla, then add the sliced bananas. d. Cook for about 4 minutes total, stirring occasionally making sure the bananas do not burn. e. Serve on crepes and top with whipped cream.