Banana Crepe Souffles with Banana Ice Cream Recipe
Summary
Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Interest GroupGourmet
Ingredients
| 4 bananas, peeled, cut into chunks and frozen until solid in a bag or on a tray | ||
| Vanilla extract | 1/4 Teaspoon (FOR THE BANANA ICE CREAM) | |
| Caster sugar | 4 Tablespoon (FOR THE BANANA ICE CREAM) | |
| 150 ml/1/4pt buttermilk | ||
| 125 g/4 1/2 oz plain flour | ||
| 1 large free-range egg | ||
| 25 g/1 oz butter, melted | ||
| 300 ml/1/2pt milk | ||
| 2 bananas, peeled and thinly sliced on the diagonal | ||
| 2 free-range egg whites | ||
| Custard | 225 Gram, made (FOR THE CREPE SOUFFLES) | |
| 2 tbsp Chartreuse liqueur | ||
| Icing Sugar | 3 Tablespoon (FOR THE CREPE SOUFFLES) | |
| 50 g/2 oz butter | ||
| 50 g/2 oz caster sugar | ||
| 4 bananas, peeled and halved lengthways | ||
Directions
GETTING READY
1) Pre-heat the oven to 200C/fan 180C/gas mark 6.
MAKING
1) Making the ice cream: In a food processor, add in the frozen banana chunks, vanilla, sugar and half the buttermilk. Spin it for about for 10 to 15 seconds. As the processor is spinning, slowly pour in rest of the buttermilk. Blend till the mixture is smooth and creamy. Freeze till it is needed.
2) Making the crepe souffles: In a bowl, add the flour, egg, 1 teaspoon of the melted butter and slowly pour in the milk. Whisk to form a smooth batter. Set the batter aside for about 1 hour.
3) In a frying pan, add a little melted butter and 3 to 4 banana slices. Stir fry for about 10 seconds.
4) Now, pour in a ladleful of the batter and rotate the pan to coat the batter evenly to the bottom of the pan. Cook for 1 to 2 minutes and then turn over carefully. Cook the crepe for a minute more.
5) Remove the crepes from the pan and keep them on a greaseproof sheet. Makes some more crepes the exact same way till all the batter is used. You should be able to make about four crepes.
6) In a clean bowl, beat the egg whites till soft peaks form. Add the custard, Chartreuse liqueur and 2 tablespoons of icing sugar and mix well to form a nice to form a souffle mix.
7) On a baking tray lined with non-stick baking sheets, place the crepes. Spoon in equal amounts of the souffle mixture onto the center of each crepe. Fold the crepe circles to form semi-circles, covering the filling.
8) Sieve remaining icing sugar over the crepes and bake for about 8 to 10 minutes till they turn golden and puffed up.
FINALIZING
9) As the crepes are baking, remove the ice cream from the fridge to soften slightly.
10) Making the sautéed bananas : In a frying pan, heat the butter. Then add the sugar and stir until both have melted and dissolved. Put in the bananas and brown each side for about 2 minutes on each side, or until golden brown all over.
SERVING
11) Keep a souffle crepe in the center of each plate. Place 2 sautéed banana halves over and around the crepe. Spoon in a big dollop ice cream on top and serve.
1) Pre-heat the oven to 200C/fan 180C/gas mark 6.
MAKING
1) Making the ice cream: In a food processor, add in the frozen banana chunks, vanilla, sugar and half the buttermilk. Spin it for about for 10 to 15 seconds. As the processor is spinning, slowly pour in rest of the buttermilk. Blend till the mixture is smooth and creamy. Freeze till it is needed.
2) Making the crepe souffles: In a bowl, add the flour, egg, 1 teaspoon of the melted butter and slowly pour in the milk. Whisk to form a smooth batter. Set the batter aside for about 1 hour.
3) In a frying pan, add a little melted butter and 3 to 4 banana slices. Stir fry for about 10 seconds.
4) Now, pour in a ladleful of the batter and rotate the pan to coat the batter evenly to the bottom of the pan. Cook for 1 to 2 minutes and then turn over carefully. Cook the crepe for a minute more.
5) Remove the crepes from the pan and keep them on a greaseproof sheet. Makes some more crepes the exact same way till all the batter is used. You should be able to make about four crepes.
6) In a clean bowl, beat the egg whites till soft peaks form. Add the custard, Chartreuse liqueur and 2 tablespoons of icing sugar and mix well to form a nice to form a souffle mix.
7) On a baking tray lined with non-stick baking sheets, place the crepes. Spoon in equal amounts of the souffle mixture onto the center of each crepe. Fold the crepe circles to form semi-circles, covering the filling.
8) Sieve remaining icing sugar over the crepes and bake for about 8 to 10 minutes till they turn golden and puffed up.
FINALIZING
9) As the crepes are baking, remove the ice cream from the fridge to soften slightly.
10) Making the sautéed bananas : In a frying pan, heat the butter. Then add the sugar and stir until both have melted and dissolved. Put in the bananas and brown each side for about 2 minutes on each side, or until golden brown all over.
SERVING
11) Keep a souffle crepe in the center of each plate. Place 2 sautéed banana halves over and around the crepe. Spoon in a big dollop ice cream on top and serve.
Chef
