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FIRST WAY: Add peanut butter |
Last week, when I visited Firu’s parents bearing gifts and souvenirs, they ended up gifting me with so much food—including the latest harvest from their banana trees. If you know bananas at all, you know they go bad very quickly—and that they bear fruit practically every other day—so using it for this month’s recipe is almost a given.
At first, I wanted to come up with something refreshing and typical Indonesian, but as I was not well-prepared—as always, actually—I decided to do something simple and quick. Also, we haven’t gone shopping at all this week so we were out of quite a number of things—including eggs—which is why I decided to go vegan with this recipe. Necessity is the mother of inventions, am I right?
This recipe was inspired by yet another recipe from the Delicious! manga series I’ve mentioned before. They have an apple crêpe recipe—I followed their instructions on how to create the filling. The vegan crêpe base was taken from Kaffee und Cupcakes—the original is in German. But I added my own little twist by using three condiments to create different flavours. Enjoy!
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SECOND WAY: Add date or other fruit syrup |
Ingredients
(original recipe via Delicious! and Kaffee und Cupcakes)
For the crêpes
- 250g flour
- 30g (brown) sugar
- 1 pinch salt
- 30g food starch
- 30g cooking oil
- 150 ml water
- 300ml soy milk
- butter, to fry
- Dilute the food starch in the water
- Put flour, sugar, salt, oil, diluted starch and around 100ml of soy milk into a mixing bowl, using a hand mixer, mix well
- Little by little add in the milk into the mixture while mixing
- Mix all until there are no clumps left
- Grease up the frying pan and put on medium heat
- Pour in around 1/2 laddle onto the pan and spread evenly
- Once the edges are a little bit brown, flip it over and let the bottom fry for 2 minutes
- Transfer the crêpe to a plate and continue steps 1-7 until all the batter is finished
- Let it cool while you make the filling
For the topping
- 2 bananas (overripe)
- 4 tbsp. maple syrup
- a few cloves
- Put all the ingredients in heatproof bowl and put a lid on it
- Stick the bowl in the microwave for 8-10 minutes (600 watt) or 10-12 minutes (500 watt)
- Take it out when it’s done, take off the lid and let it cool for a bit
- Chop the bananas into four sections each and arrange them on the crêpe
- Add the extra condiments (or none, if you like) and serve while it’s warm
- Bon appétit!
 |
THIRD WAY: Serve with pralines or chocolate syrup |
Tips: Indonesians tend to be very precise with their bananas, and this time around I’m actually recommending a specific kind, which is Pisang Kepok. It is sweeter and smaller than most—and it softens very easily—so I think it would really bring out the flavour. However, as an alternative, I feel Pisang Raja would do the job just fine too. The original recipe for the crêpe uses brown sugar, but I use castor sugar.
At home—and in Indonesia—the brown sugar we use tend to be the block ones, which need to be melted before using, and I fear it would ruin the consistency of the mixture. I don’t even know if the block ones are brown sugar. I also didn’t use food starch, as we didn’t have any at the ready, but the crêpes turned out fine. If you don’t like maple syrup, you can also substitute with honey or any other syrup to your liking.
You can also use ground cloves, one teaspoon should be enough. I used plastic foil to cover up the bowl in the microwave, but it ended up clinging to the banana in a vacuum—although easily detachable. If you don’t have a microwave, you can make the filling by mixing all the ingredients on a pan and letting the syrup soak in a bit. Lass es euch schmecken!
|
FIRST WAY: Add peanut butter |
Last week, when I visited Firu’s parents bearing gifts and souvenirs, they ended up gifting me with so much food—including the latest harvest from their banana trees. If you know bananas at all, you know they go bad very quickly—and that they bear fruit practically every other day—so using it for this month’s recipe is almost a given.
At first, I wanted to come up with something refreshing and typical Indonesian, but as I was not well-prepared—as always, actually—I decided to do something simple and quick. Also, we haven’t gone shopping at all this week so we were out of quite a number of things—including eggs—which is why I decided to go vegan with this recipe. Necessity is the mother of inventions, am I right?
This recipe was inspired by yet another recipe from the Delicious! manga series I’ve mentioned before. They have an apple crêpe recipe—I followed their instructions on how to create the filling. The vegan crêpe base was taken from Kaffee und Cupcakes—the original is in German. But I added my own little twist by using three condiments to create different flavours. Enjoy!
|
SECOND WAY: Add date or other fruit syrup |
Ingredients
(original recipe via Delicious! and Kaffee und Cupcakes)
For the crêpes
- 250g flour
- 30g (brown) sugar
- 1 pinch salt
- 30g food starch
- 30g cooking oil
- 150 ml water
- 300ml soy milk
- butter, to fry
- Dilute the food starch in the water
- Put flour, sugar, salt, oil, diluted starch and around 100ml of soy milk into a mixing bowl, using a hand mixer, mix well
- Little by little add in the milk into the mixture while mixing
- Mix all until there are no clumps left
- Grease up the frying pan and put on medium heat
- Pour in around 1/2 laddle onto the pan and spread evenly
- Once the edges are a little bit brown, flip it over and let the bottom fry for 2 minutes
- Transfer the crêpe to a plate and continue steps 1-7 until all the batter is finished
- Let it cool while you make the filling
For the topping
- 2 bananas (overripe)
- 4 tbsp. maple syrup
- a few cloves
- Put all the ingredients in heatproof bowl and put a lid on it
- Stick the bowl in the microwave for 8-10 minutes (600 watt) or 10-12 minutes (500 watt)
- Take it out when it’s done, take off the lid and let it cool for a bit
- Chop the bananas into four sections each and arrange them on the crêpe
- Add the extra condiments (or none, if you like) and serve while it’s warm
- Bon appétit!
|
THIRD WAY: Serve with pralines or chocolate syrup |
Tips: Indonesians tend to be very precise with their bananas, and this time around I’m actually recommending a specific kind, which is Pisang Kepok. It is sweeter and smaller than most—and it softens very easily—so I think it would really bring out the flavour. However, as an alternative, I feel Pisang Raja would do the job just fine too. The original recipe for the crêpe uses brown sugar, but I use castor sugar.
At home—and in Indonesia—the brown sugar we use tend to be the block ones, which need to be melted before using, and I fear it would ruin the consistency of the mixture. I don’t even know if the block ones are brown sugar. I also didn’t use food starch, as we didn’t have any at the ready, but the crêpes turned out fine. If you don’t like maple syrup, you can also substitute with honey or any other syrup to your liking.
You can also use ground cloves, one teaspoon should be enough. I used plastic foil to cover up the bowl in the microwave, but it ended up clinging to the banana in a vacuum—although easily detachable. If you don’t have a microwave, you can make the filling by mixing all the ingredients on a pan and letting the syrup soak in a bit. Lass es euch schmecken!