It seems as though the culinary adventures my friends and I go on are starting to expand from the realm of the bizarre to full blown foodies who enjoy the process of cooking (gasp) just as much as the act of eating.
Of course I have been a food obsessionist for a while now, but the act of dragging others into your experiments is a completely different matter, because it’s not always easy to get others to share a passion they have been told is a chore or work their whole life. Fortunately, I’m proud to say it’s working.
While this choice of food is hardly bizarre and a staple in many diets across the world, we’re talking about homemade crêpes with a caramelized plantain filling.
Before you start your crêpe batter, begin to caramelize your plantains. I didn’t use a recipe for the filling, but here is how I went about it.
Slice two medium-large plantains into small quarter sized sections.
Combine a good amount of butter (let’s say a half stick) in a wide pan with a good amount of brown sugar (let’s say a 1/2 cup).
Once your butter has melted, stir to keep the sugar from sticking and add your plantains, heating on medium-low for at least 30 minutes or until sticky and gooey.
You may add cinnamon and a small pinch of cayenne pepper to the mix if you want (I did and it turned out fantastic).
Because neither of us had ever made crêpes before, it was a little chaotic and a very long process. We started with this Basic Crêpe Batter, which lists as:
- 1 cup all-purpose flour
- 2 eggs
- 1 tablespoon sugar
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
We decided to double the recipe and attempt to use this traditional crêpe pan that has been passed down from my Grandfather.
However, after a number of poorly executed attempts, we decided to use an omelet pan and make Somali Crêpes.
Our foray into the Crêpe World was a lot of fun and covered the whole stovetop in pancake batter, but we weren’t satisfied with our execution, although they tasted fantastic.
Since our crêpes came out so tasty, I must give some of the credit to the musical artists who supported us through our trials.