Whole Wheat Crepes with fresh Strawberry and Walnut and Banana in Maple Syrup

Courtesy Sadhana Prasad aka Mausi

Serves four

Ingredients

• 1 Quart of ripe Strawberries sliced thin
• 2 bananas sliced thin
• 1 cup of maple syrup
• 1/2 cup of chopped walnuts
• 1/4 inch butter stick
• 2 cups whole wheat flour
• A pinch of salt
• 2 tsp sugar
• Approximately 1 & 1/2 cups Milk

How to :

1. For the syrup, in a pan melt the butter and when the butter starts to bubble add the maple syrup and warm it a little
2. Add the bananas and stir till the bananas start to wilt
3. Add the walnuts and stir it again and warm it for a couple of minutes.
4. For the crepe batter, mix the flour, salt, sugar and milk and whisk. Add milk till the batter is thinner than a pancake batter
5. Ladle the batter on the nonstick round pan and spread it with the base of the ladle. 
6. When the pan side is reddish brown flip it over. The crepe should leave the surface easily
7. Cook the other side for a minute and then flip it on a plate.
8. Put a handful of strawberries and fold the crepe to make a roll 
9. Put a ladle of syrup with banana and walnut on top and serve

Serving suggestion

• You can top with whipped cream or icing sugar to dress it up

Pecan Banana Bread

Ingredients

• 3 or 4 ripe bananas, smashed
• 1 1/2 cups of all-purpose flour 
• Handful of pecans/walnuts
• 1/3 cup melted butter
• 1 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt

Method

1. Preheat the oven to 350°F (175°C). 
2. Mix butter into the mashed bananas in a large mixing bowl. 
3. Mix in the sugar, egg, and vanilla. 
4. Sprinkle the baking soda and salt over the mixture and mix in. 
5. Mix in the flour and pecans (save a few for step 7). 
6. Pour mixture into a buttered 4x8 inch loaf pan. 
7. Sprinkle a few more pecans on the top.
8. Bake for 1 hour rotating once in between after half an hour. Cool on a rack. Remove from pan and slice to serve.

Kela Pua (Banana Fritters)

Courtesy Nani/Anjana Kumar (aka mummy)

Ingredients:

• 3 over-ripe bananas
• Handful of raisins
• 3-4 dried dates - soaked overnight
  
• Dried coconut shavings
• Handful of chopped walnuts/pecans
• Half cup Flour or wheat flour
  
• Milk (for measurements see below)
  
• Jaggery or brown sugar (to taste)
• Teaspoon of Sauf (Aniseed)

How to:

• Soak dried dates to soften them - easier to chop.
  
• Mash the bananas in a big bowl till there are no big lumps.
  
• Add sauf, raisins, walnuts/pecans, cocunut shavings, jaggery/sugar.
• Pour in the flour gradually, mixing it well to form a consistent batter - prevent formation of lumps.
  
• Pour a little milk to make the batter just enough to keep it thick. The consistency could be similar to a thick batter used for Uttapa or pancakes.
• Take a shallow pan and coat the pan evenly with a few drops of oil (to prevent the batter from sticking)
• Pour the batter (in small circles) into the pan to cook for around 2-3 minutes - on both sides - till it is reddish brown.
  

How to serve this dish:

This recipe comes from Central India and is native to the states of Bihar and Jharkhand. The dish is traditionally sweet and accompanied with spicy pickles (like Chilli pickles or other spicy accompainments). This dish can make a good breakfast dish or can serve as a nice tea time snack.

The recipe:

This recipe has been developed by Ms. Ibha Kumar (the author of this blog). While we encourage you to use this dish for personal use, no part of this recipe or minor alterations can be published in any form (in print or electronic media) without the express consent of the author and must accompany a full reference of the author and the blog.