Glazed Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting

To download a cookbook-style copy of the recipe for Glazed Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting, click HERE.

One good crepe deserves another.

Last week’s recipe for Chardonnay Chicken Crepes was just one example of the countless savory dishes that can be made using a basic crepe. This week, we’ll sample the sweet side of this versatile culinary workhorse by filling it with glazed apples, and topping them with pan-seared bananas and an easy-to-make marshmallow cream frosting. How does that sound for dessert!

Some Cook’s Notes before we begin:

• The crepe used in this recipe is just a slightly modified version of the all-purpose crepe we made last week. The only difference: since we’re using this for a sweet dessert instead of a savory dish, we add a little vanilla.

• If you prefer, regular whipped cream or other whipped topping can be used. I just prefer marshmallow cream frosting because of its great texture, delicious sweet taste (especially with a bit of shredded coconut added!), and its very low fat content. Good, low fat whipped toppings are hard to find; this is one of my favorites.

• Preparing both the apples and the bananas involves a bit of oil for the pan. I recommend something neutral-flavored with a high smoke point. (I used grapeseed oil.)

• Soaking the walnuts is optional, but it removes most of the bitter aftertaste that walnuts often have.

This recipe makes about 6 servings, with some extra crepes left over. (Making extra crepes is done on purpose. They’ll keep for several days in a food storage bag in the refrigerator; just warm them a bit, spread some butter, jam or whatever else you like, gently fold them into quarters, and you’ll have something seriously delicious whenever you feel like it. And, once you have them, you will feel like it. Trust me.)

Here are the ingredients you’ll need.

For the crepes: 1 cup AP flour; ¼ tsp salt; 2 Tbsp melted butter substitute; 1 tsp vanilla extract; 2 egg-substitute eggs; 1-1/2 cups skim milk; and butter substitute or oil for cooking crepes.

For the marshmallow cream frosting: 1 cup marshmallow cream; ¼ cup firm textured butter substitute, softened to room temperature; ¾ cup confectioner’s sugar; ½ tsp vanilla extract; ¼ cup coconut flakes. (Optional: ½ - 1 Tbsp skim milk, if desired for a looser texture.)

For the glazed apple filling: 1 cup fine-chopped walnuts; 4 granny smith apples; oil for pan; ¼ tsp kosher salt; ½ cup ginger ale; 1 Tbsp fresh squeezed lemon juice; 6 Tbsp brown sugar; pinch powdered ginger; pinch ground cinnamon; and pinch ground nutmeg.

Other Ingredients: 3 bananas; oil for pan-searing

To prepare the walnuts:

Place the walnuts for the filling in a bowl with enough water to cover. Let soak for one hour and then drain well.

To make the crepe batter:

Combine flour and salt in a bowl, and form a well. Pour the egg-substitute eggs, vanilla, and ½ cup of the skim milk into the well. Add the melted butter substitute and mix into the other liquids in the well.

Once the liquid ingredients in the well are combined, gradually mix in the dry ingredients. The result should be a thick batter.

Gradually add the remaining skim milk until the batter has the consistency of heavy cream.

Cover with plastic wrap and let rest in the refrigerator for 1-2 hours.

While the batter is resting and the walnuts are soaking, make the marshmallow cream topping as follows:

Using a mixer, blend the marshmallow cream and butter substitute until smooth.

Add the vanilla and mix till combined.

Add the confectioner’s sugar and the coconut flakes, and beat until mixed. (Optional: add milk if desired for a looser texture and mix to combine.) Cover and refrigerate till ready to use.

While the batter is resting and the marshmallow cream is cooling, make the filling as follows.

Combine the ginger ale, ginger, cinnamon, and nutmeg.

Peel and slice the apples into ¼“ slices. Place in a bowl and toss with the lemon juice.

Heat a little oil in a skillet, and add the apple slices. (Work in batches so that all the apple slices lay flat on the bottom of the pan.)

Cook the apple slices uncovered, about 3 minutes per side, till both sides are browned. Season with salt part way through the browning.

Set each batch aside while you brown the next batch.

When all the apple slices have been browned, combine all the slices in the skillet and pour the ginger ale mixture over the top.

Add the brown sugar and mix till a syrup forms.

Cover the skillet and cook the apples for a few minutes over medium heat.

Cook till the apples are softened (but not mushy) and glazed.

After draining the walnuts well, stir them into the apple mixture and set aside till needed.

 When you’re ready to cook the crepes:

Heat a non-stick pan over medium heat; melt about 1 tsp of butter substitute. Remove the pan from the heat, add about ¼ cup of batter, swirl around to cover the surface of the pan, and put it back on the heat.

When the crepe is lightly browned on the bottom and firm enough to be flipped (usually about one to 1-1/2 minutes, but keep an eye on it), turn or flip the crepe and cook on the opposite side till it has the desired brownness.

Stack the crepes on a plate, covered with a clean towel to keep from drying out.

Repeat the above steps for each crepe, rebuttering the pan for each.

To make the bananas for the topping:

Peel and slice the bananas into ¼“ discs.

Heat a little oil in the pan. Add the bananas and cook until browned on the bottom, about five minutes.

Turn the bananas over and brown the other side. Remove from the heat and set aside till ready to serve.

To serve:

Place a crepe on the plate.

Use a slotted spoon to put filling along the center-line of the crepe.

Fold the crepe over.

Top with some of the marshmallow cream frosting.

Add some of the seared bananas.

Serve warm or room temperature.

To download a cookbook-style copy of the recipe for Glazed Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting, click HERE.

Be warned: between the light, tasty crepes; the glazed apples; the pan-seared bananas; and the marshmallow cream topping, these dessert crepes can be very habit-forming!

And please visit again next week for another delicious, kitchen-tested recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Baked Orange-Banana Nut Donuts

To download a copy of the recipe for Baked Orange-Banana Nut Donuts, click HERE.

A warm greeting to new subscriber Raquel! Welcome!

Donuts: what a beautiful word. As treats go, if you’re thinking it’s got to be hard to beat fresh-baked donuts, you’re right. Some form of these warm, sweet delights are frequently found on Sunday mornings in the Kissing the Cook household. (That a batch of donuts can be put together for breakfast on a Sunday morning is proof of how fast and simple making them really is.) Now it’s time to share them.

Some readers got an advance look at an early version of this recipe on Facebook a couple of weeks ago. This week, it’s my pleasure to give you the upgraded version, complete with photographs.

The orange-banana flavor combination used in this recipe is one I learned – and came to love – when I was a small child and my mother would give me containers of orange-banana juice to drink. Baked donuts give it a whole new platform from which to shine. Another feature of this recipe is that it avoids being simply donut-shaped orange-banana nut bread. The flavor may be orange-banana nut, but the mouth-feel is all donut.

                

Some Cook’s Notes before we begin.

• You’ll need a donut-baking pan to make these, of course, but believe me when I say it’s worth getting. I don’t know that any baking pan can change someone’s life, but a donut pan comes pretty close.

• I used fat-free half-and-half in these donuts, but feel free to use skim milk instead.

• In some of the photographs, you may notice that I’m mixing ingredients by hand using a spatula. This is just something I do every so often to remind myself of why it’s easier to use some kind of electric mixer. When you make these, feel free to use your hand mixer, Kitchen Aid, etc.

This recipe makes about 12 donuts.

Begin preheating the oven to 350 degrees.

Use the preheating oven to lightly toast 1 to 1-1/2 cups of chopped walnuts.

To make the batter:

Mash 2 medium bananas to a creamy consistency and set aside. (Two medium bananas should make about a cup of mashed banana.)

Blend 7 Tbsp of softened butter substitute (a firm-textured brand is best) and ¾ cup of granulated sugar.

Add 2 egg substitute eggs and mix well.

Sift in 2 cups of all-purpose flour, 1 Tbsp baking powder, ½ tsp salt, and ¼ tsp nutmeg into the bowl and mix to combine.

Add 1/3 cup of fat-free half-and-half, 1/3 cup of orange juice, and 1 tsp vanilla, and stir to combine.

Stir in the mashed bananas, and stir to combine.

To prepare for baking:

Lightly spray the baking pan with cooking spray. Put the batter in a pastry bag or a food storage bag with the corner removed. Fill each of the donut portions of the tray 3/4 full.

Bake until golden, about 16 minutes, turning the tray half-way for even baking.

When the donuts are almost finished baking, make the icing for the topping as follows:

Mix 1 cup of confectioner’s sugar and 2 Tbsp of orange juice till smooth. The mixture should be liquid, but thick enough not to be drippy.

Now let’s complete our donuts!

When the donuts have finished baking, let them rest in the baking pan for a minute or two, then remove them. (The side that was in the pan will be darker than the side that was on top. This is normal.)

While the donuts are still warm, dip the tops (the lighter-colored half) in the icing.

 Turn the iced donut with the frosting side up.

Sprinkle with the toasted nuts.

Repeat for the remaining donuts.

To download a copy of the recipe for Baked Orange-Banana Nut Donuts, click HERE. 

Now prepare to revel in the unique glory that can only be found in a fresh-baked donut!

Please visit again next week for another delicious recipe, kitchen tested and home-cook friendly for your pleasure. Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)