RECIPE of the MONTH
BANANA ORANGE CREPES
For crêpes
1/3 cup whole milk
3 tablespoons all-purpose flour
1 large egg
2 teaspoons sugar
1/8 teaspoon cinnamon
1/8 teaspoon salt
2 teaspoons unsalted butter, melted and cooled slightly, plus
additional for cooking crêpes
For topping
1 navel orange
1 firm-ripe finger banana or 1 (4-inch) piece firm-ripe regular
banana
1 tablespoon unsalted butter
2 tablespoons sugar
1 teaspoon Grand Marnier or other orange-flavored liqueur or Cognac
(optional)
2 tablespoons chopped pecans, toasted
Make crêpes:
Whisk together milk, flour, egg, sugar, cinnamon, salt, and 2
teaspoons butter until smooth. Chill batter, covered, 30 minutes.
Lightly brush a 10-inch nonstick skillet with butter, then heat
over moderately high heat until hot but not smoking. Holding skillet
off heat, pour in half of batter (1/4 cup), immediately tilting
and rotating skillet to coat bottom. (If batter sets before skillet
is coated, reduce heat slightly for next crêpe.) Return
skillet to heat and cook crêpe until just set and golden
around edges, 10 to 15 seconds. Loosen edge of crêpe with
a heatproof plastic spatula, then flip crêpe over carefully
with your fingertips. Cook until underside is set, about 20 seconds
more. Transfer crêpe to a plate. Brush skillet with more
butter and make another crêpe in same manner. Reserve skillet.
Make topping and assemble dessert:
Cut peel, including all white pith, from orange with a sharp paring
knife. Working over a bowl, cut segments free from membranes,
letting segments fall into bowl, then squeeze 2 tablespoons juice
from membranes into bowl (discard membranes).
Peel banana and halve lengthwise, then cut crosswise into 1/2-inch
pieces.
Melt butter in reserved skillet over moderate heat until foam
subsides. Add sugar, then pour juice from bowl into sugar mixture
and cook, swirling skillet, until sugar is dissolved. Add 1 crêpe
to sauce and cook until crêpe is coated and heated through,
about 15 seconds. Fold crêpe into quarters using tongs,
then transfer to a heated dessert plate. Repeat with second crêpe.
Add orange segments and banana to skillet and cook, shaking skillet
occasionally, until fruit is heated through, about 2 minutes.
Add Grand Marnier or Cognac (if using) and cook, stirring, 1 minute.
Spoon fruit over crêpes and sprinkle with pecans.
Serves 1.
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