Ricotta Crepes With Banana And Coconut Caramel Food

CARAMEL BANANA CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
• Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
• Remove from heat and cool.
• Spread half of the banana mixture on half of one crepe.
• Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
• Repeat with the other crepe.
• Serve with whipped cream and a drizzle of caramel sauce.
• Enjoy!

BANANA CREPES AND COCONUT CARAMEL | MARION'S KITCHEN

Steps:

• Step 1.Mix the bananas and the brown sugar and set aside for later.
• Step 2.To make the crepe batter, place caster sugar, flour and salt in a bowl and make a well in the middle. Whisk eggs, coconut milk, milk and butter in a separate bowl. Pour the egg mixture into the flour and whisk until smooth. The batter should be the thickness of thin pouring cream (add more milk if it is too thick). Set aside for 10-15 minutes.
• Step 3.For the salted coconut caramel, place the brown sugar and 3 tablespoons of water in a saucepan over medium heat and cook until the sugar dissolves. Stir in coconut cream and salt and simmer for another 10 minutes to thicken. Set aside until ready to serve.
• Step 4.To cook the crepes, heat a small frying pan over medium-high heat. Lightly grease with butter. Pour a scant 1/2 cup of crepe batter into the pan and swirl to coat the base. Cook for 3-4 minutes or until the crepe is golden on the bottom side and just cooked through on the top. Transfer to a large baking tray and cover with baking paper. Repeat to make 5 more crepes.
• Step 5.To assemble the crepe parcels, place a spoonful of banana mixture in the centre of a crepe. Fold sides of crepe over banana, then roll to enclose. Repeat with remaining crepes and bananas. This can be done the day before and stored in the fridge. Just reheat in a moderate oven for 10-15 minutes or until just warm.
• Step 6.Top the crepe parcels with salted coconut caramel and serve with a scoop of ice cream

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

RICOTTA CREPES WITH BANANA AND COCONUT CARAMEL

Steps:

• Crepes - Put the flour in a medium bowl.
• Whisk the milk, egg and vanilla essence in a small bowl and then add the milk mixture to the flour and whisk until well combined.
• Spray a small non-stck frying pan with cooking spray and heat on medium and then add 2 tablespoons of batter to pan to make 1 crepe, quickly swirl pan around so batter coats the base and cook for 2 minutes or until crepe base is light golden and the turn over and cook for a further 1 minute or until set and then transfer to a plate lined with a clean tea towel and cover to keep warm.
• Repeat with remaining batter to make a total of 8 crepes.
• Put the coconut milk, sugar and vanilla essence in a medium non-stick frying pan and cook stirring over a low heat until the sugar has dissolved and then increase heat to high and bring to the boil and then reduce the heat to medium and cook for 2 to 3 minutes or until the sauce thickens slightly and then add the banana to the pan and cook, tossing, for 1 minute or until the banana is warmed through.
• Spread crepes with ricotta and fold the crepes over and divide between plates and top with the banana and coconut sauce and sprinkle with coconut to serve.