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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 7 servings 

Ingredients:
1 cup flour
¼ cup confectioners sugar
1 cup low-fat milk
2 eggs
3 tablespoons melted butter
1 teaspoon almond extract
¼ teaspoon salt




Instructions:
Basic Sweet Crepes: (Any crepe can be used in this recipe) I like to make my crepes the day before, laying wax paper between each crepe. Wrap them in plastic and store in the fridge overnight. They also freeze well. Wrap in foil and reheat in oven just before serving.

Combine all ingredients in blender. Mix until thoroughly blended, scraping down sides often. Spray a non-stick 6-inch skillet. With a large serving spoon, place enough batter on pan and quickly swirl with left hand to spread the batter to a thin layer over bottom of pan. Cook until lightly browned; flip, brown other side and layer crepes on dish with wax paper between them to keep them from sticking. Should make about 16 crepes.

Banana Filling:

½ cup butter
3/4 cup brown sugar, packed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup low-fat milk
2 teaspoons rum
½ teaspoon arrowroot (to thicken)
8 bananas, cut in half lengthwise
Whipped cream, Redi Whip, Cool Whip or Ice Cream

Melt butter in large skillet. Add sugar and spices. Mix the milk, rum and arrowroot and add to skillet. Cook a little until slightly thickened. Add bananas and cook until just barely soft. To serve, "stuff" each crepe with half a banana, serve sauce over top of crepe and top with one of the creams. Sprinkle entire dish with cinnamon and garnish with a sprig of mint.


 

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