Banana and Cajeta Layered Crepes

Name: Banana and Cajeta Layered Crepes
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 5 bananas, sliced; 113 grams cream cheese, at room temperature; 3 larges eggs; 237 milliliters all-purpose flour; 355 milliliters finely chopped pecans; 1 pinch Pinch salt; 2 Tbsps sugar; 2 Tbsps unsalted butter, melted, cooled, plus more for brushing; 118 milliliters whipping cream; 118 milliliters whole milk; 237 milliliters cajeta

You can never have too many morn meal recipes, so give Bananan and Cajeta Layered Crepes a try. This recipe serves 10. One serving contains 336 calories, 6g of protein, and 23g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, butter, whipping cream, and a few other things to make it today. It is a good option if you're following a vegetarian diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

Instructions

Place the flour, sugar, 1/2 cup plus 2 tablespoons water, milk, butter, eggs and salt in a blender and process until smooth, about 5 seconds. Turn off the motor. With a rubber spatula, scrape down the sides of the blender, and blend the batter for 20 seconds longer.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Water

Egg

Milk

Salt

Equipment you will use

Blender

Spatula

Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.

Equipment you will use

Bowl

Meanwhile, blend the cajeta, whipping cream and cream cheese in a clean blender until smooth. Set aside.

Ingredients you will need

Whipping Cream

Cream Cheese

Equipment you will use

Blender

Heat a crepe pan or nonstick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.

Equipment you will use

Frying Pan

Brush the pan lightly with butter and heat until the pan is hot but not smoking. Stir the batter and pour 1/4 cup of the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter. Loosen the edge of the crepe with a spatula, and cook the crepe until the top appears almost dry, about 1 minute. Flip the crepe, cook the other side lightly and transfer the crepe to a plate. Make crepes with all the remaining batter, brushing the pan lightly with butter as necessary.

Ingredients you will need

Butter

Crepes

Equipment you will use

Spatula

Frying Pan

To assemble: On a 10-inch cake stand, or in a 9-inch glass pie dish, pour 1/4 cup cajeta cream into the center. Top with one crepe, more cajeta cream, sliced bananas and pecans. Repeat with remaining crepes, cream, bananas and pecans, finishing the last layer with bananas and pecans. Refrigerate until set, about 45 minutes.

Ingredients you will need

Banana

Crepes

Pecans

Cream

Equipment you will use

Pie Form

Serve cold.

Equipment

Ingredients

Servings:

bananas, sliced 113grams

cream cheese, at room temperature 3larges

eggs 237milliliters

all-purpose flour 355milliliters

finely chopped pecans 1pinch

Pinch salt 2Tbsps

sugar 2Tbsps

unsalted butter, melted, cooled, plus more for brushing 118milliliters

whipping cream 118milliliters

whole milk 237milliliters

cajeta

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Mauperey Cotes de Bordeaux with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.