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Magic Pan Chantilly Crepes Recipe

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This recipe for Magic Pan Chantilly Crepes, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen

Category:
Category:

Ingredients:  
Ingredients:  
Make the Magic Pan Crepes
Bananas
Apricot Jam
Whipped Cream
Sweet Vermouth

Directions:
Directions:
You take a fresh crepe, and spread it with apricot jam. Then you slice one banana (just ripe, not mushy), carefully toss the slices with a little brown sugar and sweet vermouth, and let them steep for a couple of minutes. You lay the steeped banana slices in a line across the middle of the crepe, blanket the line in whipped cream, and then flap the crepe edges one over the other around the puffy line of bananas and whipped cream. Finally, you dust the outside of
the rolled crepe with powdered sugar, top it with another dollop of whipped cream, top the dollop of cream with toasted slivered almonds and maybe a banana slice and a mint sprig.

Personal Notes:
Personal Notes:
The Magic Pan was a crepe restaurant enjoyed by all who ate there: all these restaurants closed at the same time. This was one of my favorites.

 

 

 

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