Crepes w/ Brown Sugar and Calvados Bananas.
The crepe batter recipe is from Cook’s Illustrated. The recipe calls for sprinkling granulated sugar on the crepes prior to folding them, but I was lazy and just put granulated vanilla sugar on top. The sugar was a nice textural contrast to the crepes. I like the Cook’s Illustrated batter because it’s thinner than Alton Brown’s batter, but it needs more sugar in the batter itself (which I added after tasting the first crepe), despite being showered with sugar after cooking. Shush. I’m probably going to end up as a diabetic; don’t judge me.
The “sauce” was brown sugar, a touch of vanilla extract, butter, salt, calvados and bananas. I accidentally added the calvados after the bananas, which was a bad move because I then tried to cook off the alcohol while the bananas were still in the pan. The bananas got mushy and the alcohol didn’t really cook off, so the sauce was super boozy. Next time I should mix the bananas with the sauce off the heat and just let them warm through gently. Oh and calvados is strong like woah, which I realized when I used it in ice cream a while ago. Yet, I still used a little too much this time around. Idiot.