Crepes Directoire
Ingredients
Instructions
- Sift flour, sugar, and salt.
- Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed).
- Mix in lemon rind or vanilla, cognac, and melted butter.
- Slowly add milk and mix until batter is consistency of thin cream.
- Let it stand an hour or two before making crepes.
- Heat a crepe pan (either 6-inch or 10-inch, according to desired size of crepes) and rub it with butter.
- For each crepe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer.
- When lightly browned on the bottom, turn carefully and brown other side.
- As each crepe is cooked, remove it to a hot platter and keep warm.
- Re-butter pan as needed.
- Bake bananas in skins in a 350&176;F. oven for 15 to 18 minutes, while preparing pastry cream.
- Heat sugar and Grand Marnier in a shallow, flameproof serving dish, carmelizing it slowly over very low heat.
- Spread each crepe with pastry cream, topped with a halved or whole banana, according to size and sprinkle liberally with almonds.
- Roll up crepes and arrange them in pan with carmelized sugar.
- Sprinkle with a little sugar, add a dash or so of Grand Marnier and heat through quickly in the oven or on top of the stove.
- Pour cognac over crepes and ignite.
- Spoon juices over crepes and serve.
Nutrition & Diet Analysis (per serving)
669
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).