Salton, Inc CM5C - Manual (Page 20)

20
Incredible Crepes for Kids
Peanut Butter Plus
Blend smooth or chunky peanut butter with a little softened butter
or margarine until spreadable. Spread thinly on a crepe, brown
side out. Then add any of the following: jam, jelly, marshmallow
whip, bacon bits, sweet relish. Roll and serve cold or heat in a little
butter in a skillet.
Sundae Crepes
Roll a scoop of any flavor of ice cream in a crepe and top with
sundae sauce. Or for ice cream cups, brush unbrowned side of
each crepe with melted butter, place snugly over bottom of muffin
or custard cups (buttered side up) and bake in 375°F oven until
crisp, about 10 minutes. Cool and fill with ice cream, pudding,
gelatin dessert or fruit.
Bananas in Wine Sauce
8 crepes
4 medium-ripe bananas
Lemon juice
4 TBL butter
1 ⁄
2
cup dark brown sugar
1 ⁄
2
tsp cinnamon
1 ⁄
4
tsp nutmeg
1 ⁄
3
cup dry red wine
Preheat oven to 375°F. Peel and cut bananas in half, lengthwise.
Sprinkle and toss with a little lemon juice to keep from darkening.
Combine remaining ingredients in sauce pan; bring to boil.
Simmer, stirring, 10-15 minutes until syrupy. Roll half of a banana
in each crepe, brown side out. Place seam side down in buttered
9” x 9” baking pan. Pour syrup over crepes. Bake 10-15 minutes
until bananas are soft. Serve hot.