SALTED CARAMEL BANANA CREPES

To make the crepes, place the butter in an 8-10” non-stick skillet over medium high heat.  Let the butter melt (but not brown) while you make the batter.

Combine the egg, flour, salt, sugar, and about 1/3 of the milk in a medium size bowl.  Whisk vigorously until the batter is smooth.  Add the remaining milk and whisk again until you have a smooth thin batter.

The butter should be melted in the skillet by this time.  Pour the butter into the batter whisking until a cohesive smoother batter is formed.  Leave any residual butter in the pan.

Using a ¼ cup measure, tilt the pan off the heat slightly and pour the batter into the bottom side of the pan.  Quickly swirl the pan so that the batter completely coats the bottom of the pan in a thin layer.  If you have holes, just pour a little batter in to fill them.

Cook for 1-2 minutes until the edges start to lightly brown and the crepe pulls away from the side of the pan.  Lift the edge with a spatula and flip the crepe to the other side (I like to use my hands, but you can also use the spatula to flip).  The crepe should have a light brown lacey look on the cooked side.  Cook the other side for an additional 1-2 minutes and remove to a plate.  Repeat with the remaining batter.  This recipe will make about 4, 8-10” crepes.  Cover with a clean kitchen towel and set aside while you make the filling and the caramel sauce.

To make the caramel sauce, place the sugar in a medium saucepan over medium high heat.  Stir the sugar constantly with a wooden spoon for 6-8 minutes until the sugar starts turning into clumps and then, eventually, turns to a smooth caramel colored liquid.

Add the butter pats and continue stirring.  When the butter melts, slowly pour in the cream and continue to stir.  The mixture may bubble up, but just keep stirring.  When the cream is incorporated, stop stirring and bring the caramel to a low boil.   Let boil for 1 minute.  Remove from heat and stir in the salt.

Let cool slightly – note the caramel will thicken as it cools.  Pour the caramel into a mason jar and cover tightly.  Keep in the fridge for up to 3 weeks.  The caramel will harden in the fridge but reheat in the microwave for liquid consistency.

To make the banana filling, melt the butter in a large skillet over medium high heat.  Add the brown sugar and stir until it is absorbed.  Add the bananas and stir to coat them in the sugar.  Pour the brandy into the pan and stir to coat everything.  Using a wand lighter, light the sauce on fire in the pan.  Let it cook until the fire goes out and the sauce is thick and coats the bananas.

To serve, layer one crepe on a plate and put about ½ – ¾ cup of the banana filling down the center.  Fold the sides over the filling and turn the crepe to be seam side down.  Top with a scoop of vanilla ice cream and drizzle loads of caramel sauce over the top.  DEVOUR!!