Banana Crêpe Purses with Melon Puree
Ingredients
- Ingredients
- 80 grams Pastry flour
- 1 pinch salt
- 1 tsp Vanilla sugar
- 2 eggs
- 1 egg yolk
- 100 milliliters milk
- 100 milliliters Sparkling water
- Leeks
- 4 Banana
- 4 Tbsps Banana liqueur
- cinnamon
- Juice of half lemons
- 1 honeydew melon
- 50 milliliters Whipped cream
Preparation steps
In a bowl, whisk together the flour, salt and vanilla sugar, add the eggs and egg yolk and stir until smooth. Add the milk and sparkling water, stir to combine, cover and let stand 1 hour.
Meanwhile, in a blender puree the banana with the liqueur, cinnamon and lemon juice.
Peel the melon, cut into pieces and puree.
Heat a little butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4-6 crepes.
Divide the melon puree among four plates. Spoon one tablespoon of banana puree into the center of each crepe, fold the sides up and form a bag. Tie up gently with a chive. Place the crepe on the melon puree and drizzle a few drops of cream over the puree.
