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Crepes can be homemade or store bought.
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To make crepes, in a blender, combine eggs, milk, flour, salt and melted butter. Blend for about 25 seconds or until fully combined. Let sit for 15-minutes for air bubbles to subside and thicken slightly.
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To make crepes, using a 8-inch crepe pan, over medium heat, brush with melted butter, add about t-tablespoons batter and swirl around pan to coat. Cook until bottom is golden and top is set, flip to finish top for a few second and remove to a paper towel. Continue to make crepes until all batter is gone.
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To make the filling
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In a large bowl, whisk cream cheese, farmer’s cheese, sugar, lemon juice, vanilla, and cinnamon until smooth.
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To assemble, place crepe on counter
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Place 1-1/2 tablespoons of filling in the center
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Fold in the sides and then the ends should form a small square packet about 3-inches by 3-inches.
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Heat a large skillet over medium-high heat and add a tablespoon of butter until melted by not brown.
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Add the crepes about four at a time with the folded side down, and heat until brown, being careful not to burn (about 1-minute).
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Flip over and repeat on other side (about 3-seconds. Remove to a 180-degree oven until ready to serve.
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When ready to serve, in a 10-inch skillet, melt 1-tablespoon unsalted butter
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Add sliced banana, brown sugar (a little more sugar if bananas are not ripe), coconut, cardamom, and sauté for about a minute, until coconut begins to brown,
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Remove pan from heat and add the coconut rum
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Tip pan to ignite rum and cook-off alcohol
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Sauté another minute until a sauce forms.
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Place 1-crepe per plate
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Sprinkle with powdered sugar
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Divide banana mixture equally among plates
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Sprinkle with a little coconut and a dab of whipped cream or crème fresh, garnish and serve.
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Makes about 20-22 8-inch crepes.
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