| 1. |
Crepe Batter
In a bowl, beat together the egg, milk, flour, sugar and salt. In non-stick
skillet heat the oil and pour in enough butter to thinly coat the pan. Cook quickly on both sides. Repeat
until you have made 4 thin crepes: set aside. |
| 2. |
Filling
In a skillet melt the butter add the maple sugar and allow the bananas to caramelize;
add the maple liqueur and flambe the fruit (if possible). Pour in the apple juice and jelly. Simmer for 1 to 2
minutes to thicken the liquid, and then add the figs. Fold the crepes into triangles and fill with the fruit
mixture. Garnish with the red berries and toasted almonds. |
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