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 ®
Ingredients6 portions
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.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: