Santa Clara ®

Recipes:

2 Photos

Upload your Photo

Karla Orihuela

Banana Crepes with Cajeta Santa Clara ® Ice Cream

Name: Banana Crepes with Cajeta Santa Clara ® Ice Cream
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: ice creams, by Cajeta Santa Clara®; 4 plantains, mature firm; 1/2 cups walnut, chopped; 90 grams unsalted butter, (1 bar); 2 ounces rum; 1/4 cups sugar; 2 eggs; 1 cup flour; 3/4 cups milk; 2 tablespoons vanilla extract; 3 teaspoons sugar

30 mins

Low

4.333333

3 comments

Santa Clara ®

	194
Favorites

Collections

Glider

Super List

Upload a picture

To print

Try the incredible mix of sensations of these crepes. Hot filling of caramelized bananas contrasted by the cold of the creamy cajeta ice cream.

Learn more about Santa Clara ®

Ingredients

6 portions

Select all ingredients

Preparation

Empty the flour inside the blender.

Break the eggs, taking care that no piece of shell falls.

Add milk, vanilla essence and sugar.

Beat until you get a homogeneous mixture with semi-liquid consistency.

Grease a pan perfectly. Pour a tablespoon of the crepe mixture into the hot pan.

Tilt the pan so that the mixture covers the entire surface. Cook the crepe until it easily peels off the edges and center. Repeat with the rest of the preparation.

Melt the butter stick in a pan over low heat.

Add a little sugar Mix until integrate.

Add the sliced bananas. Turn them over once they are golden on the other side.

Pour the rum, cook for about 10 minutes, until the alcohol evaporates and forms a kind of caramel.

Place the crepes on a plate. Serve the caramelized bananas on the shore.

Form a triangle with the crepe, do the same with the rest.

Serve a Cajeta Santa Clara® ice cream ball, place the chopped nuts on top and bathe with a little caramel.