WWW.FREI-STYLE.COMBanana Crêpes with Salted Caramel and Almonds
Ingredients
For the crêpes
- 150 gr (5.3 oz.) all-purpose flour
- 2 Tbsp sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 pinch cinnamon
- 2 eggs
- 250 ml (1 cup) plant milk (e.g. oat or soy milk)
- butter or coconut oil (a little, for frying)
For the bananas and topping
- 280 gr (9.9 oz.) ripe bananas (about 2 large, or 4 to 6 mini bananas)
- 2 Tbsp butter
- 3 Tbsp sliced almonds
For the salted caramel
- 100 gr (3.5 oz.) sugar
- 40 gr (1.4 oz.) butter
- 60 ml (1/4 cup) cream (or soy or oat cream)
- 1/2 tsp salt (or to taste)
Equipment: nonstick pan, about 24 cm (9.5 inches), small pot with high sides, 2 bowls, whisk, ladle, spatula
Instructions
Make the batter
- 1.Mix the flour, sugar, salt, vanilla extract and cinnamon in a bowl.
- 2.Whisk the eggs in a second bowl. Add the flour mixture and stir until a smooth, thick batter forms.
- 3.Gradually stir in the plant milk until the batter is thin and free of lumps. If it is still thicker than heavy cream, stir in 2 to 4 Tbsp more plant milk.
Toast the almonds
- 1.Toast the sliced almonds in the pan without fat over medium heat until golden and transfer them to a plate.
Caramelize the bananas
- 1.Peel the bananas and slice them or halve them lengthwise.
- 2.Melt 1 Tbsp butter in the pan and fry half of the bananas on both sides until golden and caramelized. Set them aside on a plate and repeat with the remaining butter and bananas.
Make the salted caramel
- 1.Warm the cream briefly, for example in a small saucepan or in the microwave. Warm cream blends more smoothly into the caramel.
- 2.Melt the sugar in the small pot over medium heat until it caramelizes to a golden brown. Do not stir, just gently swirl the pot.
- 3.Add the butter and stir gently until it has melted completely.
- 4.Stir in the warm cream until a smooth caramel sauce forms. Careful, the mixture foams up. Season with salt and take it off the heat.
Cook and fill the crêpes
- 1.Brush the pan with a little butter or coconut oil over medium heat. Add a small ladle of batter and swirl the pan until the bottom is thinly covered.
- 2.Cook the crêpe until the underside is golden, flip it and finish cooking briefly. Make about 8 crêpes with the rest of the batter.
- 3.Spread each crêpe with a little salted caramel, sprinkle with almonds and fold it up.
- 4.Arrange the crêpes on plates, top with the caramelized bananas, drizzle with the remaining caramel and serve sprinkled with almonds.
Notes
Tip from my kitchen: the first crêpe rarely turns out perfect, which is completely normal until the pan reaches the right temperature. The batter should be as runny as heavy cream, so if it thickens as it sits, simply stir in 2 to 4 Tbsp plant milk. You can make the salted caramel the day before and warm it briefly before serving. If you like it less sweet, fill the crêpes with just bananas and almonds and serve the caramel on the side.
Nutrition per serving: 580 kcal · 9 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook