Ingredients for 10 crêpes
2/3 cup milk
5/8 cup Italian organic 00 soft wheat flour
1 egg
1 teaspoon of sugar
1 knob of butter for the pan (about 1 tablespoon)
Ingredients for the caramelized bananas
2 bananas
juice of 1 lemon
1 tablespoon butter
1 tablespoon brown sugar
1 pinch of cinnamon
Method for the crêpes
Put all the crêpe ingredients (except the butter for the pan) into a bowl and blend or whisk them until you have a smooth and lump-free batter. Let rest for about 10 minutes if you have time.
Heat a crêpe pan on the stove over a medium-low to medium heat.
Place the knob of butter into the pan once it is hot, and let it melt. Using a ladle, pour some batter into the pan for each pancake.
Rotate the pan so that the batter covers the entire bottom with a thin layer, pouring off any excess back into the bowl of batter. After a minute or so, the edges will turn a bit golden, and start to come off the pan. Insert a spatula under the crepe, turn it over and cook on its second side for another 60 seconds. Flip onto a plate and repeat until all of the butter is used up, adding more butter to the pan if needed.
Method for the caramelized bananas
Peel and slice the bananas and pour half the lemon juice over them to keep them from turning brown.
Heat the butter in the pan with the sugar, until the sugar melts and the butter sizzles; add the sliced bananas and cook for a few minutes until they begin to caramelize. Add the pinch of cinnamon, pour on the remaining lemon juice and continue to cook for about thirty seconds.
Fill the crêpes and serve with a kiss.
Crêpes, the thin, egg-and-butter-rich pancakes may have originated in France, but over the centuries, they have traveled the world and each country has adopted them into their own local flavors and cuisine.
The word: crepe comes from the Latin “crispus“, meaning “curled” as it is so thin and soft, omelet-like, it can be easily curled or rolled around a sweet or savory filling.
It is said that the very first crêpes were made in the fifth century, when Pope Gelasius ordered his cooks to prepare a simple but nutritious dish to feed the French pilgrims who arrived in Rome. They made omelets, enriched with flour and eggs, ideal to revive the weary travelers.
Crêpes became a symbol of good wishes, and tradition evolved that during their preparation as they were being tossed in the pan, a wish was expressed.
Still, to this day, crepes are as beloved as they once were centuries ago. In parts of France, there are crepe restaurants where you may order them for your meal, and then a different filling for dessert. Crepes are also a perfect street food, stuffed with jam, or lemon and sugar, with chocolate or for a savory filling, especially with cheese. Crepes are perfect all year round with whichever fruit the season brings, especially with caramelized bananas: they are divine!