fresh fruit crepes with orange and banana: inspired by balinese banana pancakes
1cupflourI used whole wheat pastry flour, you could use AP or a blend
the zest from one well washed satsuma orange
the juice of one satsuma orangeabout 2 T-1/4 cup
2Tspiced liquor of choice or brandy
2satsuma oranges and 2 ripe but still firm bananas sliced into approximately 1/4” thick slices.
about 3 tablespoons of butter
sugar or syrup for topping
in a medium sized bowl whisk together the flour, sugar, salt, and cardamom
in a separate bowl or two cup measuring cup lightly whisk together the milk, egg, orange juice, liquor, and orange zest
pour the wet ingredients into the dry and whisk until throughly combined- let the batter rest for at least 20 minutes or up to 48 hours. the batter should be thin enough to pour easily.
preheat a well seasoned cast iron or non stick crepe pan over medium high heat- you can use rings as pictured to make perfect rounds but I think they are tastier if less pretty if you allow the batter to flow freely.
the secret here is butter and patience- a non stick surface helps too!
to make each pancake generously butter the preheated pan (I used about 3/4 tsp per pancake) and then arrange the fruit and let it cook until the butter begins to brown and the fruit begins to caramelize (about 3 minutes) reduce the heat to medium and pour the batter over the fruit (about 1/3 cup of batter for a full size pancake and about 1 1/4 tablespoons for a small), tipping/swirling the pan to distribute the batter evenly. Cook until the batter has completely set and then flip allowing to cook for another minute or so.
Serve hot topped with a bit of maple syrup or a light dusting of cardamom sugar.
fresh fruit crepes with orange and banana: inspired by balinese banana pancakes https://www.recipefiction.com/2015/12/fresh-orange-and-banana-crepes-inspired-by-balinese-banana-pancakes.html