Banana coconut crêpes with caramel sauce

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

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Pull out the crêpe pan and celebrate Christmas morning or a winter brunch with the most elegant pancake of all.

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Ingredients

3 tablespoons unsalted butter

2 bananas, cut into 1⁄4 -inch slices

1 teaspoon ground nutmeg

1⁄4 cup shredded coconut, toasted

1⁄4 cup hazelnuts, toasted, roughly chopped

Whole wheat crêpes

3 eggs

3 egg yolks

3⁄4 cup water

1 1⁄4 cups whole milk

1 tablespoon sugar

1 1⁄2 teaspoons salt

3⁄4 cup and 2 tablespoons flour

3⁄4 cup and 2 tablespoons whole-wheat flour

5 tablespoons unsalted butter, melted

Caramel sauce

1 cup sugar

1 tablespoon lemon juice

1 1⁄2 cups whipping cream

1⁄4 cup unsalted butter

Pinch salt

1 tablespoon dark rum

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Preparation

For crepes, in large bowl, whisk together eggs, yolks, water and milk. Then in another bowl, place sugar, salt and flours, then gradually mix egg mixture into flour mixture until smooth. Stir in melted butter. Cover and let rest about 1 hour before using.

In crêpe pan or non-stick skillet, over medium heat, add 1⁄4 cup batter and swirl to coat pan evenly. Cook until lightly browned, and flip to finish cooking. Makes 15 crêpes.

In small sauté pan, melt butter over medium heat. Add bananas and sauté until slices are just warm. Add nutmeg, coconut and hazelnuts. Continue to sauté approximately 1 minute longer. Do not overcook or bananas will become mushy.

For caramel sauce, in small saucepan, over medium heat, add sugar and lemon juice. Stir with wooden spoon until mixture caramelizes. Once sugar is amber in colour, slowly whisk in whipping cream and butter. Be aware mixture may splatter. While continuing to whisk, reduce until sauce becomes slightly thickened. Stir in salt and rum.

Fill crêpes with banana filling, roll and top with caramel sauce. Serves 4.