Bailey's irish cream crepes with creme
A satisfying Mediterranean-inspired gluten-free breakfast dish featuring Bailey's Irish Cream crepes with creme. This recipe is perfect for St. Patrick's Day celebrations and can be made in about 45 minutes. The dish is rich in flavors and nutrients, including vitamins and minerals from the ingredients used in the crepes and creme.
Ingredients
banana
4 servings
brown sugar
4 servings
butter
70 grams
creme fraiche
4 servings
free range eggs
2
irish cream
100 milliliters
milk
244 ml
salt
1 tsp
sugar
50 g
Method
- Brown your butter by adding slices of butter to a heavy bottomed saucepan. One melted, whisk it frequently until you see small brown specks begin to form at the bottom of the pan. The butter should have a nutty aroma.
- Remove it from the pan to prevent further cooking.
- Mix the browned butter with the flour, salt, sugar, eggs, milk and Bailey's. Using an immersion blender, blend the mixture until completely smooth.
- Let the mixture rest for 1/2 hour.Butter a non-stick frying pan and heat over medium heat. Using a ladle, spoon in the batter and quickly pick up the pan and swish it around so that the entire pan bottom is covered with a very thin layer of batter.When the underside is golden, use your fingers or a spatula to flip the crepe over to cook the other side.
- Serve with sliced bananas, creme fraiche (or sour cream) and brown sugar. We also had Dulce de Leche on the table!
Nutrition:
Carbs
58 g
Fat
24 g
Protein
7 g
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