Rolled Crepes Stuffed with Bananas

Crisp deep-fried crepes stuffed delicately flavoured mixture of bananas, orange, walnuts and sour cream, Rolled Crepes

Stuffed with Bananas may be served hot as a dessert or as a warming snack. For a sharper flavour, substitute lemon rind and juice for the orange used in this recipe.

4-6

8 oz. sweet Crepe Batter

4 large bananas, peeled and cut INTO 1-inch lengths

4 tablespoons sour cream finely grated rind of

1 large orange

3 tablespoons castor sugar

4 oz. chopped walnuts sufficient vegetable oil for deep-frying

2 tablespoons fresh orange juice

Place

2 tablespoons of the crepe batter in a small saucer and set aside.

Fry the remaining crepe batter according to the instructions in the basic recipe. Set the crepes aside and keep them warm.

In a medium-sized mixing bowl, mash the bananas with a fork until they are smooth and free from lumps. With a wooden spoon, beat in the sour cream, orange rind and 1 tablespoon of the castor sugar. Add the walnuts and stir the mixture until the ingredients are thoroughly combined.

Lay one of the crepes out flat. Place

2 tablespoons of the banana mixture in the centre and spread it out slightly with the back of the spoon. Fold the two sides of the crepe in to meet at the centre. Using your finger, spread a little of the reserved crepe batter on to the edge of the crepe farthest away from you. Beginning from the edge nearest to you, roll up the crepe to make a neat parcel.

Press down lightly on the batter-coated edge to seal the roll.

Fill, roll and seal the remaining crepes in the same way and set aside, seam sides down.

Fill a deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until the temperature reaches 360 °F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.

Carefully lower the rolled crepes, a few at a time, into the hot oil and fry them for 2 minutes or until they are crisp and deep golden brown.

With a slotted spoon, remove the rolls from the oil and drain them on kitchen paper towels. Transfer the rolls to a warmed serving dish and keep them hot while you fry and drain the remaining rolls in the same way.

When all the rolls have been fried, sprinkle them first with the orange juice and then with the remaining sugar. Serve immediately.

1

Serve these crispy Rolled Crepes as Rolled Crepes Stuffed with Bean Sprouts

These crispy, deep-fried crepe rolls staffed with bean sprouts, chicken, prawns or shrimps and sweet corn may be served hot as a snack or light lunch. Alternatively, make the rolls very small and serve them, hot or cold, as appetizers.

4-8 SERVINGS

8 oz. savoury Crepe Batter

2 tablespoons double cream

2 teaspoons soy sauce

1 teaspoon salt

2 teaspoon black pepper

14 oz. bean sprouts, canned and drained or fresh, coarsely chopped

6 tablespoons canned sweetcorn, drained

2 oz. prawns or shrimps, shelled and coarsely chopped

6 oz. cooked chicken, finely chopped sufficient vegetable oil for deep-frying

2 tablespoons fresh lemon juice

Place

2 tablespoons of the crepe batter in a small saucer and set aside.

Fry the remaining crepe batter according to the instructions in the basic recipe. Set the crepes aside and keep them warm.

In a medium-sized mixing bowl, combine the cream, soy sauce, salt and pepper. Stir in the bean sprouts, sweetcorn, prawns or shrimps and chicken, and combine the mixture thoroughly.

Lay one of the crepes out flat. Place

2 tablespoons of the bean sprout mixture in the centre and spread it out slightly with the back of the spoon. Fold the two sides of the crepe in to meet at the centre. Using your finger, spread a little of the reserved crepe batter on to the edge of the crepe farthest away from you. Beginning from the edge nearest to you, roll up the crepe to make a neat parcel. Press down lightly on the batter-coated edge to seal the roll.

Fill, roll and seal the remaining crepes in the same way, and set them aside, seam sides down.

Fill a deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until the temperature reaches 360°F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.

Carefully lower the rolled crepes, a few at a time, into the hot oil and fry them for 2 minutes or until they are crisp and deep golden brown.

With a slotted spoon, remove the rolls from the oil and drain them on kitchen paper towels. Transfer the rolls to a warmed serving dish and keep them hot while you fry and drain the remaining rolls in the same way.

When all the rolls have been fried, sprinkle them with the lemon juice and serve immediately.

Rollmops

A very popular delicacy in Germany and the Scandinavian countries, Rollmops are raw herring fillets, flavoured with gherkins or pickled cucumbers and thinly sliced raw onion. They make an excellent hors d’oeuvre, served with a little of the liquid and flavourings, and thinly sliced brozun bread or toast. Remember, Rollmops must be made I week before they required.

10 salt herring fillets

12

11. oz. white wine vinegar

12

11. oz. water

6 black peppercorns

3 juniper berries

1 tablespoon mustard seed

3 whole allspice berries

1 bay leaf

2 tablespoons German mustard

1 tablespoon capers

10 Pickled Cucumbers

2 large Spanish onions, thinly sliced and pushed out into rings

4 TO 6 parsley sprigs

Place the herring fillets in a large bowl and pour over enough water to cover them. Place the bowl in the refrigerator to chill for 12 hours.

Remove the bowl from the refrigerator. Drain the fillets and wash them with cold water. Pat dry with kitchen paper towels.

Place the fillets on a wooden board and, using a sharp knife, carefully remove and discard any bones, making sure the fillets remain intact. Set aside.

Place the vinegar, water, peppercorns, juniper berries, mustard seed, allspice berries and bay leaf in a large saucepan.

Set the pan over high heat and bring the liquid to the boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.

Remove the pan from the heat and set aside to cool.

Lay the fillets out flat on the wooden board, skin side down. Spread a little of the mustard over each fillet and sprinkle with some of the capers. Place a cucumber at the wide end of each fillet and roll up Swiss roll style. Secure the fillets with a wooden cocktail stick. Set aside.

Lay one-third of the onion rings in the bottom of a large, deep glass dish. Arrange half of the rollmops over the top.

Continue making layers until all the ingredients are used up, ending with a layer of onion rings.

Pour the vinegar mixture through a fine strainer over the rollmops and onions.

Discard the contents of the strainer. Cover the dish with aluminium foil and place in the refrigerator. Leave for 1 week before serving.

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