Crêpes with caramelized and flambéed banana and mango ice cream

Name: Crêpes with caramelized and flambéed banana and mango ice cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 120 g Flour; 7-10 Tbsp Salt; 275 ml Milk; 2 TABLESPOONS Oil; 2 Eggs (size M); 1 TABLESPOON Orange liqueur; 2 Limes; 4 unripe bananas; 20 g Butter; 2 TABLESPOONS demerara sugar; 1 package Vanillin sugar; 3 TABLESPOONS Rum; 10 g clarified butter; 4 TSP Coconut flake; 4 palle sorbetto al mango

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

120 g Flour
7-10 Tbsp Salt
275 ml Milk
2 TABLESPOONS Oil
2 Eggs (size M)
1 TABLESPOON Orange liqueur
2 Limes
4 unripe bananas
20 g Butter
2 TABLESPOONS demerara sugar
1 package Vanillin sugar
3 TABLESPOONS Rum
10 g clarified butter
4 TSP Coconut flake
4 palle sorbetto al mango

Directions

1
Mix flour, salt and milk in a bowl. Stir in oil, egg and liqueur and let the dough swell for about 30 minutes. Halve the limes and squeeze the juice. Peel the bananas and cut them in half lengthwise.
2
Heat butter in a large frying pan. Add sugar and fry the bananas for 3-4 minutes while turning. Add vanillin sugar and lime juice and braise for another 3 minutes. Add rum and flambé the bananas.
3
Take the pan off the stove.
4
Heat the clarified butter in portions in a pan (approx. 22 cm Ø). Bake 8 crêpes from the dough. Place one banana half on each crêpe and roll up. Place 2 crêpes on each plate, sprinkle with grated coconut and broth.
5
Serve crêpes with a scoop of mango sorbet.