As seen in the Spring issue of Modern Mississauga, courtesy of Chef Shai.
Yeild: 8 crepes

Ingredients: 

Crepes:

• 4 large eggs

• 2 egg yolks or 2 Tbsp canola oil

• 1 ½ cups + 1 Tbsp all-purpose flour or 1:1 Gluten-free flour

• 1 1/4 cup milk [or dairy-free milk], room temperature

• 3 Tbsp water, warm

• 3 Tbsp unsalted butter [or vegan butter], melted

• 1 ½ Tbsp granulated sugar

• ½ tsp salt

• 1 tsp vanilla extract

• 1 Tbsp unsalted butter [or vegan butter], melted for frying

Whipped Cream:

• 1 cup 35% cream [or 33%+ vegan whipping cream]

• 1 tsp vanilla extract

Caramelized Bananas:

• 4 Bananas

• 3 Tbsp unsalted butter

• ¼ cup packed brown sugar

• 2 tsp vanilla

• ½ tsp cinnamon

Directions:  

1. Prepare the Crepe batter:

   1. In a medium bowl, whisk together the eggs, milk, water, melted butter, sugar, salt and vanilla extract.

   2. Slowly whisk the flour into the egg mixture until smooth and fully incorporated and allow to rest.

2. Whipped Cream:

   1. Whisk the 35% cream and the vanilla extract in a medium bowl until hard peaks form. Refrigerate until use.

3. Cook the crepes:

   1. Heat a non-stick frying pan over medium-high heat. Spray with cooking oil or lightly brush with melted butter.

   2. Once the pan is hot, pour in ⅛ of the batter. Immediately swirl the batter around to coat the entire bottom of the pan with a thin layer. Cook until the surface appears to be dry (about 1 minute). Gently flip the crepe and cook on the other side (about 30 seconds). Remove from the pan and store on a plate. Repeat until all the batter has been used and you have 8 crepes cooked and stacked.

4. Caramelized Bananas:

   1. Peel and slice bananas in ½ inch rounds.

   2. In a medium frying pan melt the butter on medium heat.

   3. Once melted, stir in the brown sugar, cinnamon, and vanilla, then add the sliced bananas.

   4. Cook for about 4 minutes total, stirring occasionally making sure the bananas do not burn.

   5. Serve on crepes and top with whipped cream.