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Pistachio Crêpes with Banana Caramel https://www.metro.ca/userfiles/image/recipes/crepe-banane-7365.jpg PT20M PT20M PT40M
Pistachios: Dry roast pistachios then grind in coffee grinder to make ½ cup (125 mL).In a big bowl, combine eggs with milk and vanilla extract.Add powdered pistachios, flour and maple syrup and whisk into a smooth batter.Whisk in melted butter until smooth.Heat a non-stick skillet over medium-high heat.Pour in ¼ cup (60 mL) batter, turning and tilting skillet to spread evenly into a thin circle.When bubbles appear around the edges, flip the crêpe and cook the other side 1minute.Repeat for remaining crêpes. Keep crêpes warm.Banana caramel: Combine sugar and water in a saucepan.Bring to a boil and reduce heat to medium.Cook until mixture turns dark amber.Remove immediately from heat and add cream and butter.Stir until smooth.Add sliced bananas and spoon over hot crêpes.
12
3 5 5 1
Pistachio Crêpes with Banana Caramel

Pistachio Crêpes with Banana Caramel

Rate this recipe
5 Votes
12
pancakes
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    unsalted pistachios
  • 4
    Selection large eggs
  • 1 1/2 cups
    (375 mL)
    2 % milk
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  • 1 tsp.
    (5 mL)
    Irresistibles pure vanilla extract
  • 1 1/2 cups
    (375 mL)
    Selection all-purpose flour
  • 2 Tbsp.
    (30 mL)
    Irresistibles maple syrup
  • 1/4 cup
    (60 mL)
    unsalted butter, melted
  • banana caramel

  • 1/2 cup
    (125 mL)
    Selection granulated sugar
  • 2 Tbsp.
    (30 mL)
    water
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  • 1/3 cup
    (80 mL)
    Selection 35% cream
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  • 1 1/2 Tbsp.
    (22 mL)
    Selection unsalted butter
  • 2
    big ripe banana, sliced
Imprimer ma sélection

Preparation

Pistachios: Dry roast pistachios then grind in coffee grinder to make ½ cup (125 mL).

In a big bowl, combine eggs with milk and vanilla extract.

Add powdered pistachios, flour and maple syrup and whisk into a smooth batter.

Whisk in melted butter until smooth.

Heat a non-stick skillet over medium-high heat.

Pour in ¼ cup (60 mL) batter, turning and tilting skillet to spread evenly into a thin circle.

When bubbles appear around the edges, flip the crêpe and cook the other side 1minute.

Repeat for remaining crêpes. Keep crêpes warm.

Banana caramel: Combine sugar and water in a saucepan.

Bring to a boil and reduce heat to medium.

Cook until mixture turns dark amber.

Remove immediately from heat and add cream and butter.

Stir until smooth.

Add sliced bananas and spoon over hot crêpes.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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