Universalstudies

IT’S ALL ABOUT COOKING! July 21, 2009

2009 is the year of France in Brazil. Since France has recognized Brazil as its special partner, both countries have been highly committed to strengthening their cooperation. On July 12^th, the city of São Paulo celebrated this partnership officially. Thus, shall we pay homage to this honourable country.

Chocolate Banana Crepes

INGREDIENTS

• Crepe Batter:
• 1/2 cup whole or 2% milk
• 1 1/2 tablespoons melted butter
• 1 egg yolk
• 1 teaspoon vanilla
• 2 teaspoons hazelnut liqueur
• 1 tablespoon cocoa
• 2 tablespoons confectioners’ sugar
• 1/3 cup white flour
• Chocolate Sauce:
• 1/2 tablespoon butter
• 1 tablespoon whole or 2% milk
• 2 teaspoons hazelnut liqueur
• 1 tablespoon cocoa
• 2 tablespoons confectioners’ sugar
• 2 ripe bananas, sliced

DIRECTIONS

1. In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners’ sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.

2. Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners’ sugar. Set over very low heat to keep warm.

3. Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.

4. Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners’ sugar. Repeat steps 3 and 4. Serve crepes warm.