POM Banana Crepes
- 2 large fresh eggs
- 225ml whole milk
- 1/2 teaspoon salt
- 120g plain flour
- 2 tablespoons melted butter
- 1 cup arils from 1-2 large POM Wonderful Pomegranates
- 2 medium-sized bananas, crushed at the last minute to avoid discolouration
- 230g ricotta cheese
- 30g icing sugar
- 1/2 teaspoon vanilla seeds or vanilla extract
- 1 tablespoon white rum
- 300ml POM Wonderful 100% Pomegranate Juice.
- 140g granulated sugar
- 2 tablespoons corn flour
- 60mls white rum
Sift the flour into a bowl, make a well in the centre and drop in the eggs and start to mix, whilst gradually adding the milk. As the mixture comes together add the remaining crepe ingredients until you have a smooth batter. Heat a good non-stick crepe pan or small skillet over medium heat until hot and then pour about 2 tablespoons of batter into the pan; swirl the pan to spread the batter to the edges.
When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Remove the crepe from the pan and repeat the process with the remaining batter.
Crepes can be stacked between layers of wax paper and refrigerated up to 3 days before using.Filling:
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Mash the bananas and mix them with the ricotta cheese and then stir in the icing sugar, vanilla and rum, finally folding in the arils.Sauce:
In a saucepan, mix sugar with corn flour and add the POM Wonderful pomegranate juice and rum, stirring to combine. Cook the sauce over medium heat and stir until sauce boils and the corn flour thickens it.
Remove from the heat and cool slightlyTo Serve:
Lay crepes on a flat surface and add 2 tablespoons of the filling to each, folding over the crepes to close them.
Serve the crepes seam-side down on a large platter or individual serving plates and spoon over the sauce, warm or cold as you prefer, over the top of each crepe just before serving.Note
* For 2 cups of juice, cut 4-6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.