Blue Corn and Caramelized Banana Crêpes with Strawberry Mesquite Honey Salsa and Kahlua Spiked Whipped Cream

  • 2/3 cup warm Shamrock Farms whole mmmmilk
  • 1/2 c all-purpose flour
  • 1/2 c blue corn meal
  • 3 Tbsp. cane sugar
  • 1/2 pinch salt
  • 1 medium egg
  • 1 egg white
  • 2 Tbsp. unsalted butter, melted
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. tequila
  • Vegalene spray to coat pan
  • 2 c medium diced Markon strawberries
  • 1/2 tsp. sea salt
  • 2 Tbsp. mesquite honey
  • 2 tsp. chiffonade of mint
  • Zest and Juice of 1 fresh Markon lime
  • 1 deseeded and minced small Markon Jalapeño
  • 1 c Shamrock Farms heavy cream
  • 3 Tbsp. powdered sugar
  • 3 Tbsp. Kahlua liquor
  • 1 tsp. vanilla extract
  • 6 ripe Markon bananas
  • granulated cane sugar
Cooking instructions
  1. BLUE CORN CREPES: In a medium mixing bowl combine flour, blue cornmeal, sugar, salt and eggs. In separate small bowl combine melted butter, milk, vanilla and Tequila. Gradually whisk in liquid mixture into flour and egg mixture until well incorporated. Cover and refrigerate for at least 2 hours. Heat a 5” Teflon pan on medium heat then lightly spray pan with food release and add ¼ cup of batter. Tip pan and allow batter to spread over the bottom and half way up the side of the pan. Cook over medium heat until bottom of crepe is browned (approx: 45 seconds) Flip with heat resistant rubber spatula and cook another 10 seconds or so. Remove from pan. Repeat until all crepes have been cooked, layer crepes between 5”x5” patty papers.
  2. STARWBERRY MESQUITE HONEY SALSA: In a small mixing bowl combine ingredients well, cover and set aside
  3. KAHLUA SPIKED WHIP CREAM: In a chilled Stainless steel or Copper mixing bowl whip cream until almost stiff. Add sugar, Kahlua and vanilla; beat just until cream holds peaks.
  4. CARAMELIZED BANANAS: Peel bananas, slice on the bias into ¼” slices. Shingle on cookie sheet. Sprinkles granulated cane sugar liberally over bananas and caramelize with brulée torch, being careful not to burn.
  5. METHOD: Overlap two blue corn crepes 3 inches then carefully place caramelizes bananas on top and roll into a cylinder. Cut in half at an angle. Add 3 ounces of Strawberry salsa to the center of a chilled plate and stack crepes on top. Add a dollop of Kahlua whipped cream along side and dust with powdered sugar. Bon appétit!