Walnut Whole Wheat Crepes
1 ½ cups skim milk
¼ t. salt
¼ cup + 1 tsp Walnut Oil (or Canola Oil)
1 cup Whole Wheat Flour
¼ cup toasted walnut pieces ground
2 T. brown sugar
Crème Fraiche (can be purchased at most grocery stores or prepare)
1 cup whipping cream
2 T. buttermilk
1/2 cup best quality pure maple syrup
½ t. maple flavoring
1/4 cup firmly packed dark brown sugar
1/8 teaspoon salt
1/4 cup half and half
1 tablespoon unsalted butter
¼ c. sugar
1 cup walnut pieces toasted lightly
No nutrition information available
To Make Crème Fraiche: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature 8 to 24 hours, or until very thick. Stir well before covering and refrigerate till fully chilled.
Make crepes: In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil, flour, ground walnuts and brown sugar - mix well, mixture should resemble thin pancake batter. (If necessary, thin with very small additions of milk) Brush nonstick sauté pan with oil over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes. Keep crepes warm by stacking on a plate and covering with a kitchen towel.
Make Glaze: In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and half and half - cook over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, till sugar is dissolved. Softly boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and walnuts, stirring until butter is melted, and cool sauce until warm.
Crème Fraiche: With electric mixer, beat prepared and set very cold crème fraiche with ¼ cup sugar till light and fluffy. Will at first appear to thin, but continue to beat – they will thicken again.
Prepare to serve: Preheat oven to 350°F. Place 1 crepe on work surface. Very thinly slice banana over half of crepe. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes. Arrange crepes in two 13x9x2-inch glass baking dishes. Pour glaze over crepes. Bake until heated through, about 15 minutes. Sprinkle with scattered banana slices and all remaining walnut pieces and serve.
Top with whipped Crème Fraiche