BANANA CREPES WITH FLEUR DE SEL CARAMEL CREAM
Yield: 14 crepes
1 c flour
1 c + 2 T milk
1/8 – 1/4 tsp salt (1/8 tsp if using salted butter)
1 T melted butter
6 T mascarpone cheese
1 c heavy whipping cream
6 T Fleur de Sel caramel (sea salt caramel)*
garnishes: powdered sugar, walnuts
*Fleur de Sel caramel can be found at Trader Joes. Regular caramel may be used but add 1/8 tsp of salt to the cream if using unsalted caramel.
In a blender, combine flour, eggs, milk, salt, butter and bananas. Blend on high until batter is fully incorporated. Heat 2 tsp butter in a skillet* on medium-high. Add 1/4-1/2 c batter and shake pan to spread batter thinly. Cook crepe for about 15-30 seconds or until golden on the bottom, flip over with a spatula and cook another 15-30 seconds. Repeat until batter is finished.
In a small bowl, mix cheese, cream and caramel. Whip on high until stiff peaks form.
Place 2 T cream mixture on each crepe. Roll or fold crepes then dust with powdered sugar and top with walnuts.
*A non-stick skillet works best but if using a stainless steel skillet, be sure to keep pan constantly oiled.