Before we get to this edition’s special recipe, I would like to again invite everyone who reads this column to consider sharing one of your family’s heirloom recipes or your own creation. I’m sure there are some outstanding recipes used by our residents that have been handed down from generation to generation. That’s what this column is all about. Have you got one to share? If so, please send to me at greengeezer9@comcast.net.
A number of weeks ago, I gave you my creation, a variation on a traditional apple pie that included bananas sautéed in butter, brown sugar, and caramel sauce. I called it “Banapple Caramel Pie.” Later, I got the idea that this same combination could be made into crepes. So I took the idea to my friend, Konstantinos Drivas, the owner of Burnt Toast restaurants.
Konstantinos liked the concept, so we went into the kitchen and made a batch for the staff to sample. The next time you visit Burnt Toast, you can order “Sammy’s Special Banapple Caramel Crepes!” If you have a crepes maker and would like to try making them at home, I’ve provided the recipe below along with some photos of the process in the Burnt Toast kitchen. You will need to make crepes (your own recipe) ahead and have them ready to fill. This mixture will easily fill six to eight crepes.
Ingredients:
2 lg. ripe bananas
1 med. Granny Smith apple
4 – 6 T butter
1 T cinnamon
2 T light brown sugar
1 C chopped pecans or walnuts
2 T caramel syrup (I use Smucker’s brand Sundae Syrup)
Dash of nutmeg
Powdered sugar as needed, plus an additional T of caramel syrup for topping each finished crepe.
Step 1 – Slice bananas and apple (cored and peeled) and set aside
Step 2 – In a large sauté pan, melt butter, adding cinnamon, sugar, walnuts, and nutmeg, over medium heat. Cook until everything has blended.
Step 3 – When sauce is ready, add banana and apple slices to the mixture along with caramel syrup. Cook just until the fruit is totally immersed in the sauce and the apples are partially soft.
Step 4 – Arrange the crepes on a cookie sheet and spoon on the filling, allowing the crepe to be folded over. Sprinkle with powdered sugar and drizzle caramel sauce over each crepe.
Step 5 – Warm crepes in a warm oven for five minutes prior to serving.
Bon appetite!
1 Comment
Love Sam’s articles and wonderful recipes, especially the Jewish Coffee Cake, which is terrific for a lovely Sunday brunch. Thank you Sam and keep writing!