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Home Cooking 18

Experimental crepe success

greygarious | Aug 11, 201302:38 PM

As part of a frontal assault on the bits and pieces that populate my freezer, and the condiments that clog the refrigerator, I had an idea for using part of a can of coconut milk, and a frozen banana. Using an immersion blender and without measuring, I made a crepe batter from the above two ingredients, unbleached AP flour, and egg.
Perhaps I reinvented the wheel, but I've never heard of non-flour/nut meal additions to crepe batter, though after making the crepes I remembered Jacques Pepin blending raw scallops into a pancake/blini batter, for thicker pancakes.

The banana batter worked very well. I filled the crepes with curry but they would work, I think, as dessert crepes, with or without filling. The Magic Pan chain, now defunct, used to have a dessert crepe which was filled, if memory serves, with sliced banana, apricot preserves, and whipped cream. Possibly a caramel sauce. I wouldn't fill banana batter crepes with more banana, but a compote of tropical fruits would work.
I was trying to think of other fruit that could be pureed for crepe batter but everything else seems too wet. Maybe cream of coconut (Coco Lopez) for a sweet crepe? I'll pass the baton since I don't intend to have another partially-used can/jar around!

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