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VOILÀ! A Bananas Foster-type sauce completes crepes with Nutella filling (Gina Ferazzi/ Los Angeles Times) |
In a small, heavy-bottom pan, combine the sugar, butter and corn syrup. Place the pan over medium heat, melting the sugar and butter and bringing the contents to a low simmer. Remove the pan from the heat and add the brandy and creme de banana. Place the pan over medium-high heat and cook 1 to 2 minutes to combine the flavors. Reserve and keep warm.
8 teaspoons coarse or sanding sugar, divided
8 prepared crepes
1 cup Nutella, divided
1 cup warm Foster sauce, divided
2 cups vanilla ice cream
4 mint sprigs for garnish
4 teaspoons powdered sugar for garnish
20 to 24 raspberries for garnish
1. Place the banana quarters on a pie tin or baking sheet cut-side up. Sprinkle the sugar evenly over the bananas and brulee with the blow torch just until the sugar is caramelized. Reserve.
2. Heat the oven to 200 degrees. Spread 1 tablespoon of Nutella over half of each crepe, then fold in half and spread an additional tablespoon of Nutella over the folded crepe. Fold the crepe once more to form a triangle. Repeat with the remaining crepes. Place 2 crepes on each of 4 heat-proof serving plates, or onto a parchment-lined baking sheet, and heat in the oven just until the crepes are warm and the Nutella is soft and creamy. Remove the plates (or remove the crepes, 2 each, to the serving plates) and spoon one-fourth cup of the warm Foster sauce over each serving.
3. Garnish each serving with 4 pieces of caramelized banana. Place a scoop of ice cream in the center of each plate and scatter the raspberries evenly over the servings. Garnish each with a mint sprig and a light sprinkling of powdered sugar. Serve immediately.
Each serving: 1,100 calories; 13 grams protein; 140 grams carbohydrates; 8 grams fiber; 49 grams fat; 22 grams saturated fat; 192 mg. cholesterol; 306 mg. sodium.
Assembly
4 bananas, halved lengthwise, then crosswise, divided8 teaspoons coarse or sanding sugar, divided
8 prepared crepes
1 cup Nutella, divided
1 cup warm Foster sauce, divided
2 cups vanilla ice cream
4 mint sprigs for garnish
4 teaspoons powdered sugar for garnish
20 to 24 raspberries for garnish
1. Place the banana quarters on a pie tin or baking sheet cut-side up. Sprinkle the sugar evenly over the bananas and brulee with the blow torch just until the sugar is caramelized. Reserve.
2. Heat the oven to 200 degrees. Spread 1 tablespoon of Nutella over half of each crepe, then fold in half and spread an additional tablespoon of Nutella over the folded crepe. Fold the crepe once more to form a triangle. Repeat with the remaining crepes. Place 2 crepes on each of 4 heat-proof serving plates, or onto a parchment-lined baking sheet, and heat in the oven just until the crepes are warm and the Nutella is soft and creamy. Remove the plates (or remove the crepes, 2 each, to the serving plates) and spoon one-fourth cup of the warm Foster sauce over each serving.
3. Garnish each serving with 4 pieces of caramelized banana. Place a scoop of ice cream in the center of each plate and scatter the raspberries evenly over the servings. Garnish each with a mint sprig and a light sprinkling of powdered sugar. Serve immediately.
Each serving: 1,100 calories; 13 grams protein; 140 grams carbohydrates; 8 grams fiber; 49 grams fat; 22 grams saturated fat; 192 mg. cholesterol; 306 mg. sodium.
