Crepe with roasted banana and Barbados cream

This year with COVID-19 raging across the world, we were afraid that the kids would be disappointed for not being able to go trick-and-treat as usual. But we were wrong! Kids were amazing at finding ways to enjoy and have fun. We adults had so much to learn.

Our kids and their friends in the neighborhood celebrated Halloween for the entire week. We ghosted friends (i.e. knocking at their door, leaving a bag of candies and running the hell out of there). We hid behind the doors trying to catch those that ghosted us. We had Halloween parties in the playground and in the backyard. We even had a virtual fashion show. Needless to say, the pandemic didn’t stop us from having creative fun!

Crepe with roasted banana and Barbados cream

(From Ottolenghi’s Flavor)

Serve 8

100 g all purpose flour
2 tsp light brown sugar (or 1 tsp dark brown sugar + 1 tsp granulated sugar)
1/4 tsp salt
2 eggs
240 ml milk
1 tbs butter to fry

Barbados cream:
100 g mascarpone
150g Greek yogurt (I used Fage brand)
1/2 tsp vanilla extract

Roasted bananas:
2 tbs butter
8 tsp light brown sugar (or 4 tsp dark brown sugar + 4 tsp granulated sugar)
1/4 tsp ginger powder
6 ripe bananas (peeled, halved crosswise and then lengthwise)

2 tbs unsalted butter
1 tbs dark rum
3 tbs brown sugar
40g sliced almonds or shelled pistachios

To make the crepes:

  1. In a medium bowl, whisk the flour + sugar + salt.
  2. Add the eggs, once at a time, and whisk until combined.
  3. Slowly add the milk and whisk well.
  4. Set aside for at least 20 minutes.
  5. Brush butter on a 10″ non-stick frying pan over medium-high heat.
  6. Once melted and bubbling, spoon in the crepe batter just enough to form a thin crepe.
  7. Cook for 1 minute, or until the batter is set. Flip and cook for another minute.
  8. Transfer to a plate and cover with a piece of aluminum foil to keep warm.
  9. Continue until you have 8 crepes.

To make the roasted bananas:

  1. Preheat the oven to 400 F (convection bake).
  2. On a cast iron skillet over medium heat, add butter + sugar + ginger powder and stir until melted and combined.
    • Note: watch carefully otherwise the caramel can burn pretty quickly.
  3. Remove from the heat, add the banana, and turn gently so they are coated with caramel.
  4. Bake for 12 minutes or until softened and browned.
  5. Sprinkle with a little salt.
  6. Set aside.

To make the Barbados cream:

  1. In a medium bowl, mix together mascarpone + yogurt + vanila.
  2. Set aside.

To assemble:

  1. In a small bowl, combine rum + brown sugar.
  2. Place a crepe on a dessert plate.
  3. Add 3 pieces of banana onto the center.
  4. Fold the crepe over.
  5. Spoon the Barbados cream on top, or alongside.
  6. Spoon the rum sugar on top.
  7. Sprinkle with the sliced almonds or shelled pistachios.
  8. Serve immediately.