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
1/2 cup + 2 tablespoons AP Flour
â€¨1/2 cup + 2 tablespoons buckwheat Flourâ€¨
1/3 cup sugarâ€¨
1 teaspoon kosher salt
3 extra large eggsâ€¨
3 extra large yolks
6 tablespoons butter, meltedâ€¨
1 1/2 cups milk, warmâ€¨â€¨
Butter, for cooking
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.
Sift together flours, sugar and salt. Gradually whisk eggs into dry ingredients. Add milk and butter and mix until smooth.â€¨ Let rest at least 1 hour or overnight before using.â€¨ 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.
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Tossing Food in a Pan