Pan Asian Crepes with Roasted Mango & Banana

[gfron1]

Pan Asian Crepes with Roasted Mango & Banana

Serves 8 as Dessert.

Crepes

½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional)

1 vanilla bean, split and scraped

Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature.

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Roasted Banana & Mango Filling:

10 bananas

3 mangoes

1-2 vanilla beans split

2 cinnamon sticks

¼ C. palm sugar

1/3 C. Armagnac, Brandy, or Rum

Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup.

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Orange-Lychee Sauce

Juice from a can of lychees

1 C. of orange juice

2 T. honey

In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low.

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Raspberry Coulis

1 C. Fresh raspberries

2 T. Fructose ( or lychee syrup)

2 T Apple juice

1 T. Honey

2 t. Orange liqueur, optional

In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed.

Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve.

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Crepes:

3 Eggs

1 C. Coconut milk

1 C. Cooked Pinhead Oat Meal

2 T. Flour

1 t. Ground cloves

1 t. Ground cinnamon

2 T. Melted butter

1 T. Palm sugar (brown sugar, or raw sugar, will work)

Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour.

Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve.

Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut.

Keywords: Dessert, Intermediate

( RG1741 )