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02/02/2011 National Crepes Day Banana-Raspberry Crepe

Source of Recipe

Kraft


Recipe Introduction

�In France, cr�pes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary�s Blessing Day but became known as �avec Cr�pe Day�, referring to the tradition of offering cr�pes. The belief was that if you could catch the cr�pe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.� I did not have a gold coin, but what about pouring crepes in the pan while stirring a roux? Will I be rich next year? A girl can dream . . . Also from Wiki: The names for thin cr�pes in other parts of Europe are: Greek: κρέπα krepa Norwegian: pannekake Polish: naleśniki Romanian: clătită Albanian: krep, pala�inka Lithuanian: blynai Latvian: pankūka German: Pfannkuchen Russian: блины bliny Swedish: pannkaka Ukrainian: налисники nalisniki� Finnish: ohukainen Faroese: pannukaka Hungarian: palacsinta Icelandic: p�nnukaka Holland � Pannenkoeken French crepes originated in Brittany where they were made by regular folk with buckwheat flour (which I want to try in the near future). However, once they started being made with expensive white flour for fancier French folk (like royalty) they immediately gained more cachet, especially when Crepes Suzette � was invented. Last night I invented Crepes Franko (translate: clean out the fridge crepes!). I couldn�t decide whether to make savory crepes or a sweeter version so at 5pm my indecision left me without a plan and without any specific ingredients. A quick look in the fridge and I ended up tweaking a common ham, asparagus and white wine type of filling which turned out quite well. There are many websites for all the recipes you could ever want on crepes. I chose one from a random website and unfortunately cannot remember which website it is . . .sorry. I know everyone reading this is more than capable of finding their own. I was feeling rather rushed for supper so I decided to make the crepes while making the filling � not the best idea I have ever had as crepes cook very, very quickly. So while swirling around my crepe pan and flipping fresh crepes to a plate and swatting away hungry little hands, I fried up some mushrooms, steamed some asparagus to tender-crisp, sauteed some minced onions in a little bit of butter, took a couple bad photos, and then added some flour to the onions for a quick roux. (It got a little hairy for about 5 minutes). I quickly wisked in some homemade chicken broth from a pot of soup in the fridge and realized I did not have any white wine so I substituted goat cheese! A crepe, some have, sauteed mushrooms, three spears of asparagus, goat cheese sauce et viola, Crepes Franko. It was delicious. The kids ate theirs with homemade applesauce and an asparagus spear as garnish. (That means they would not eat the asparagus.) 365 Foods

List of Ingredients

HOME COOKIN� 02/02/2011 National Crepes Day Banana-Raspberry Crepe


Banana-Raspberry Crepes


1-1/2 cups flour
1Tbsp. sugar
1/2 tsp. CALUMET Baking Powder
1/2 tsp. salt
2 cups fat-free milk
1/2 cup cholesterol-free egg product
2 Tbsp. soft reduced calorie margarine, melted
1 pkg. (10 oz.) frozen raspberries, thawed
1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1/4 tsp. almond extract
1 cup thawed COOL WHIP LITE Whipped Topping
3 medium bananas, sliced




Recipe

SPRAY 6- to 8-inch skillet with cooking spray; set aside.
Mix flour, sugar, baking powder and salt in large bowl.
Add milk, egg product and margarine; beat with wire whisk until well blended.
Heat prepared skillet on medium heat.
For each crepe, pour 1/4 cup of the batter into hot skillet.
Cook until lightly browned on both sides, turning once.
Repeat to make 16 crepes.
PLACE raspberries in blender or food processor container; cover.
Blend until pureed; strain to remove seeds.
Remove 3 Tbsp. of the raspberry puree; place in medium bowl.
Add sour cream and extract; mix well.
Gently stir in whipped topping.
SPOON about 2 Tbsp. of the whipped topping mixture onto center of each crepe; top evenly with the banana slices.
Fold both sides of crepes over filling.
Top evenly with the remaining raspberry puree.