Banana Crepes with Cajeta Santa Clara® Ice Cream

Santa Clara ®
Try the incredible mix of sensations from these crepes. Hot filling of caramelized bananas contrasted by the cold of creamy cajeta ice cream.
Reviewed by Editorial Team of Kiwilimón
4.25
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4 comentarios
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Ingredients
6
Servings
  • ice creams, of Cajeta Santa Clara®
  • 4 plantains, firm ripe
  • 1/2 cups walnuts, chopped
  • 90 grams unsalted butter, (1 stick)
  • 2 ounces rum
  • 1/4 cups sugar
  • 2 eggs
  • 1 cup flour
  • 3/4 cups cow's milk
  • 2 tablespoons vanilla essence
  • 3 teaspoons sugar
Preparation
30 mins
0 mins
Low
  • Pour the flour into the blender.
  • Break the eggs, being careful not to let any shell pieces fall in.
  • Add the milk, vanilla essence, and sugar.
  • Beat until you obtain a homogeneous mixture with a semi-liquid consistency.
  • Grease a skillet perfectly. Pour a tablespoon of the crepe mixture into the hot skillet.
  • Tilt the skillet so that the mixture covers the entire surface. Cook the crepe until it easily pulls away from the edges and the center. Repeat with the remaining batter.
  • Melt the stick of butter over low heat in a skillet.
  • Add a little sugar. Mix until combined.
  • Incorporate the bananas in slices. Flip them once they are golden on the other side.
  • Pour in the rum, cook for about 10 minutes, until the alcohol evaporates and a kind of caramel forms.
  • Place the crepes on a plate. Serve the caramelized bananas on the side.
  • Form a triangle with the crepe, do the same with the rest.
  • Serve a scoop of Cajeta Santa Clara® ice cream, place the chopped walnuts on top, and drizzle with a little caramel.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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