Five-Spice Crepe And Caramelized Banana Pockets

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
1		Salt
1/2 teaspoon	2.5ml	Five-spice powder
4 tablespoons	60ml	Sugar - divided
2		Eggs
2 tablespoons	30ml	Beer
4 tablespoons	60ml	Milk
2 tablespoons	30ml	Butter
4		Ripe bananas
4 tablespoons	60ml	Whipped cream
4		Mint sprigs

Recipe Instructions

In a mixing bowl, combine flour, salt, 5 spice powder and 1 tablspoon of the sugar. Whisk in eggs and add beer and milk. Whisk together and strain. Rest 1/2 hour before using.

In a large skillet over high heat melt butter and saute 1/2-inch thick sliced bananas for 1 minute. Add remaining 3 tablespoons sugar and cook until golden brown.

In a non-stick, lightly-oiled, hot skillet pour 1 ounce of batter in pan. Swirl around so as to cover pan, heating for about 5 seconds. Using a small spatula flip over for another 5 seconds. Remove crepe and lay on waxed paper to cool. Repeat process for remaining batter.

Place caramelized bananas on crepe and fold. Serve with whipped cream and fresh mint.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Chef Phillipe Chin of Chanterelles in Philadelphia, PA - From the TV FOOD NETWORK - (Show # CL-8879 broadcast 05-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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