GOLDEN VALLEY, Minn. - All signs are pointing to spring...the snow is melting, the birds are singing and Sofitel is serving up a delicious spring menu.
Chef Mark Crane prepared a Sofitel favorite...crepes.
Crepes are a part of the Easter brunch menu at Colette Bar and Bistro. The restaurant will also be offering new crepe options on their breakfast menu within the next couple of weeks!
Crepes with banana and nutella
Ingredients for four
1 pinch salt
2 cup whole milk
2 whole eggs
2 ounces melted butter
¾ cup flour
Zest of 1 orange
½ cup sugar
2 ounces butter
Liquor (grand marnier, kirsch, Malibu or brandy)
Mix flour, salt, sugar and egg together, add warmed milk, mix well. Add melted butter and strain
Let the batter rest for two hours
Cook crepes in non-stick pan (8 to 10 inch size) makes at least 12 crepes (3 each)
Banana and nutella
Carmelize the banana in the sugar and butter and cook until golden brown
Add a splash of liquor if desired
Decorate with bananas and spoon the nutella generously over the crepes
(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)