Recipe Archives - Paris with Scott
Bananas Foster Crêpes from Anne Lloyd at Nolavore

Bananas Foster Crêpes from Anne Lloyd at Nolavore

Anne Lloyd’s Bananas Foster Crêpes

About this Recipe

From:  Anne Lloyd, owner of Nolavore, a full service catering company and commissary kitchen located in the heart of New Orleans.

Anne Lloyd is a creative genius who shared her recipe for this New Orleans/Parisian dessert that will knock-the-socks off any crêpe fans who love bananas.  You may want to have company over, or not!!!  Could make a great dinner for one – or maybe two, if you feel like sharing a little.

Many of you have eaten Anne’s cuisine over the years.  She has had a career in the restaurant and food service industries for over 30 years, 25 of which have been in New Orleans.  Anne has managed some of New Orleans’ favorite spots, such as the Bluebird Café and Lola’s Restaurant.  She has worked under the famed Brennan family, as well as Susan Spicer of Bayona.  Anne owned and operated a Caribbean-inspired restaurant, Mango House, in the Riverbend neighborhood until 2005.  And, in 2010, she opened Nolavore.

Want to see Anne Lloyd in person preparing these crêpes??  Visit the New Orleans Jazz & Heritage Festival™, Saturday, May 4, at 11:30 a.m. at the Food Heritage Stage 2019, to watch Anne make sweet magic on the stage.

Address:  2139 Baronne St., New Orleans, Louisiana (in the Faubourg Livaudais)
Official websitehttps://www.nolavore.net

Anne Lloyd’s Bananas Foster Crêpes

Servings: 4 servings, 2 dessert crêpes per person

Prep Time: 15 min + 1 hour

Cook Time: 12-15 min

Meal: Dessert

Method: Sautéeing

Cuisine: French/New Orleans

Ingredients

For the Crêpes:

  • 1 cup all-purpose flour
  • 2/3 cup milk
  • 2/3 cup cold water
  • 3 large eggs
  • 1/4 teaspoon salt
  • 6 tablespoons clarified butter

For the Banana Filling:

  • 1/2 stick butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 1/4 cup dark rum
  • 4 bananas, cut in half lengthwise, then halved

Step by Step Instructions

Make the Crêpes

Step 1.

Measure flour into a large bowl, then slowly whisk in milk and water.

Step 2.

Strain the batter through a sieve to remove any lumps.

Step 3.

Whisk in eggs, salt, and 3 tablespoons of the butter.

Step 4.

Let the batter rest 1 hour.

 

Make the Filling and Plate

Step 1.

In a frying pan combine the butter, sugar, and cinnamon. Cook over medium-low heat until the sugar dissolves.

Step 2.

Stir in the banana liqueur, then place the bananas in the pan. Cook until the banana sections soften and begin to brown, remove from the burner and add the rum.

Step 3.

Tip the pan slightly towards the burner flame and ignite the rum. (If you do not have a gas stovetop, carefully ignite the rum with a match.)

Step 4.

When the flames subside, use a slotted spoon to lift the bananas out of the pan, placing two pieces inside each crepe. Roll each crepe, placing two on each serving plate. Spoon warm sauce over the top and serve immediately.

 

Notes

The traditional way of serving Bananas Foster in New Orleans is with vanilla ice cream.  Why not add some on top?

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Orange and Black Olive Salad

Orange and Black Olive Salad

Orange and Black Olive Salad

About this Recipe

By: Scott

This is a super simple salad that really matches well with the 4-Spice Pork. The citrus is bright and clean, and because the oranges are skinned, it makes this salad kind of special. Black olives are rich with deep flavor. Olive oil, salt, and pepper round it all out into a delicious salad to eat before or after a main course. And, if you happen to have a fennel bulb around, add that in, too.

Servings: 4

Prep Time: 10 minutes

Meal: Lunch or Dinner

Method: Blend

Ingredients

  • 2-3 oranges, skinned and sliced
  • 10-15 oil cured black olives, sliced in half
  • olive oil
  • salt
  • pepper
  • thinly sliced fennel bulb, optional

Step by Step Instructions

Step 1

Skin the oranges with a knife removing all of the fibrous material around the segments. Thinly slice the oranges and remove any white from the middle of the slices.

Step 2

Arrange the sliced oranges on a plate and sprinkle with black olives.

Step 3

Drizzle generously with good quality olive oil and season with salt and pepper.

Step 4

If you want another layer of flavor, sprinkle with slices of fennel along with the olives.

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French 4-Spice Pork Recipe

French 4-Spice Pork Recipe

French 4-Spice Pork

About this Recipe

By: Scott

This is a full-flavored hearty dinner. Although it could seem like a lot, take your time to plan and it could be a weeknight meal. Or, if you feel like impressing your friends or family, this food is good enough to make for a Sunday afternoon meal or for company on a Friday or Saturday night.

Pork with Four Spices (Porc avec quatre épices)

Quatre épices is the name of a spice mixture that flavors patés and other dishes. It resonates with deep, earthy flavors. Here, I have used it to season a pork butt in a simple recipe. It starts on the stove top and finishes in the oven. You could use a slow cooker as well. But, you would need to brown the pork to develop some of the flavors before putting it in the slow cooker. Simple sides are best because the intense flavor of the pork will overpower nearly any other flavors on a side.

 

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Meal: Dinner

Method: Dutch oven

Cuisine: French

Ingredients

  • About 7 lbs of pork butt
  • 2 Tablespoons olive oil
  • 2 Tablespoons vegetable oil
  • salt
  • black pepper
  • 1 onion chopped
  • 2-3 cloves garlic roughly chopped
  • 2 bay leaves
  • 2 Tablespoons white vinegar
  • 2 teaspoons white pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg, plus additional
  • 1/4-1/2 teaspoon ground cloves

Step by Step Instructions

Step 1

Preheat oven to 350º. Generously season all sides of the pork with salt and pepper.

Step 2

Heat oils in a Dutch oven over medium-high heat. Brown the pork on all sides.

Step 3

Add remaining ingredients, place in oven and cook until tender, about 2.5 hours.

Step 4

Remove from oven, pull the pork apart with a fork and stir it around in its juices.

Step 5

Grate a little more nutmeg over the pork, stir again and serve.

Notes

When I was making this 4-Spice Pork, my friend Amy telephoned and I was telling her about it.  She loved the idea of the pork and suggested this Orange and Black Olive Salad as a complement.  

The pork also goes well with mashed potatoes (with lots of butter) and buttered asparagus. 

Leftover pork? Don’t worry, recipe coming to turn the leftover pork into rillettes – a divine spread for a toasted baguette.

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