Recipes
Photo by Emily Sterne Photography
Ingredients
Crepes:
1 tablespoon butter
3 bananas, fingered and equal dice
Juice of 1 lemon and zest of 1/2 lemon
1/4 cup cup chopped Craisins
2 tablespoons sugar
1/2 cup TY KU soju
Buckwheat crepes, stacked and kept warm*
Whipped cream, for garnish
*Buckwheat Crepes:


1/2 cup + 2 tablespoons AP Flour

1/2 cup + 2 tablespoons buckwheat Flour

1/3 cup sugar

1 teaspoon kosher salt
3 extra large eggs

3 extra large yolks
6 tablespoons butter, melted

1 1/2 cups milk, warm


Butter, for cooking
Directions
Crepes:
In a sauté pan, melt butter. Add bananas, lemon zest and juice, Craisins and sugar. Saute until softened and sugar is dissolved. Add soju off heat and then flambé. Plate bananas inside the crepes. Top with whipped cream.
Buckwheat Crepes:
Sift together flours, sugar and salt. Gradually whisk eggs into dry ingredients. Add milk and butter and mix until smooth.
 Let rest at least 1 hour or overnight before using.
 Add 1/4 cup of batter to a well-buttered pan and swirl batter around pan to form a thin pancake. Cook for 1 minute flip and cook 1 more minute on medium heat.
TIP: To measure flour, use a spoon to sprinkle flour into measuring cup.
Pairing notes
Ming's Maitake Coffee Ming's Blue Ginger Blend coffee from Rao's fortified with immune-boosting maitakes from Yukiguni Maitake. Available at the ming.com store and at Blue Ginger. - Click here to purchase online
Cooking Tips
Tossing Food in a Pan
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