Nutella Banana Crepes with Knob Creek® Bourbon Butterscotch Sauce by Chef Amy Jurist
What a delicious way to start the day...or end it!
Thanks to Knob Creek® and Chef Amy Jurist for this delicious recipe. See the original post on Knob Creek's website here.
Chef's Note: If necessary, crepes can be made a day ahead. Stack on top of each other, cover tightly and refrigerate. To reheat, heat oven to 350 degrees and lay crepes out on cookie sheets and put in oven for 5 minutes or until heated through. You can also place the Nutella in a large ziplock bag, snip off the end and pipe it onto the crepe.
For the crepes:
1 cup all purpose flour (spooned and leveled)
¼ cup superfine sugar
1½ tbsp vanilla
¼ tsp coarse salt
1½ cups whole milk
4 large eggs, beaten
3 tbsp unsalted butter, melted and cooled
2 bananas, thinly sliced
For the Butterscotch Sauce:
1½ cups light brown sugar, packed
½ cups heavy cream
4½ tbsp unsalted butter
3 tbsp dark corn syrup
3 tbsp Knob Creek® Bourbon
2 tsp vanilla
For the crepes:
In a blender, or with a handheld mixer, combine flour, sugar, salt, milk, eggs, vanilla and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium heat.
With a pastry brush, very lightly brush with butter. Add 1/4?? cup batter in the middle and quickly swirl to completely cover bottom of skillet. The layer should be very thin. Cook until underside of crepe is golden brown and edges begin to dry, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then using your fingertips, quickly flip. Cook 1 to 2 minutes more. Slide crepe out of skillet and repeat with remaining batter. You should not need to rebutter the pan.
Place a crepe, dark side down, on work surface. With an offset spatula spread a thing layer of Nutella over the underside of the crepe. Top with sliced banana.
Roll crepe and place seam side down. Dust each crepe with powdered sugar and drizzle a generous amount of the Bourbon butterscotch sauce over it.
For the Bourbon Butterscotch Sauce:
In a medium saucepan, bring sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a spoon.
Remove from heat and stir in bourbon, return to heat and let cook for another 2 minutes.
Remove from heat and stir in vanilla.
Allow to cool slightly before serving.
Sauce can be made ahead of time and refrigerated for up to a week; heat gently before serving