"This spectacular dish is inspired by the Nutella-and banana crepes that are popular street food in Paris. We've made these sweeties even more decadent with a rum sauce."
(serves 4)
3 bananas, peeled, and cut diagonally into 1" slices
2 T. heavy cream
2 T. rum or rum extract*
1 t. vanilla extract
4 ready to use 9&1/2-10" French-style crepes such as Melissa's
1 cup chocolate-hazelnut spread such as Nutella
2 T. Kerrygold* butter
1/4 cup packed dark brown sugar
Pinch of salt
1/4 cup chopped and toasted pecans
Combine cream, rum, and vanilla; set aside. Heat the crepes according to package directions. Spread crepes evenly with Nutella. Fold each crepe into quarters; place 1 on each of 4 plates. Melt the butter in a large nonstick skillet over med. heat. Add the brown sugar and salt; cook 2 min. or until sugar dissolves completely, stirring occasionally. Carefully stir in cream mixture (it may splatter). Add bananas. Cook 2 min. stirring constantly (mixture will harden a bit, then liquefy), turning bananas to coat. Spoon bananas evenly over crepes. Drizzle with sauce. Sprinkle with pecans.
"When I survey the wondrous Cross......"
Love,
Chef Deb
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