Tag: fruit

Crepes with Canary Bananas

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Canarian Recipes: Crepes Con Plátanos 

Plantain (Plátanos) and banana are the same fruit but they differ in origin, size, and flavor, the Canary Island banana being smaller and sweeter, due to its slower ripening. Nutritionally, they are similar, both being high in potassium.

Ingredients

  • 100g flour
  • 2 tbsp sugar
  • 2 large eggs, or 3 medium
  • 250ml milk
  • 30g butter

Stuffing and Sauce

  • 150g of sugar
  • 1 tbsp butter
  • 150ml orange juice
  • 4 bananas, cut in half or sliced
  • 30ml brandy, optional

Instructions

  1. Blend the flour, sugar, eggs, milk, and butter until you have a completely smooth mixture.
  2. Cover the bowl and refrigerate for 30 to 60 minutes.
  3. Heat a frying pan, add a little butter and a ladleful of crepe batter
  4. Move the pan around to distribute the batter.
  5. Cook for approximately one to two minutes on each side.
  6. Repeat until all the crepe batter is used.

You can set aside for later use and reheat as needed.

Stuffing and Sauce

  1. Heat a pan with the butter and sugar, stirring gently until it dissolves and forms a caramel.
  2. Add the orange juice and bananas; pour in the brandy and cook for five more minutes over medium heat.
  3. Fill the crepes with the bananas and drizzle the sauce on top.

Alternative Method 

  1. Make the crepes ahead and chill, keep the sauce separate.
  2. Fry in the hot oil until crisp.
  3. Drizzle with sauce to serve.

Serving Ideas

You can serve with strawberries for an extra indulgent touch.
Pair with fresh fruit for a super healthy breakfast.
Halve the sauce and drizzle with melted chocolate.

Canarian Milk Fritters

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Canarian Recipes: Leche Frita

A popular dessert consisting of a firm, creamy custard made from milk, sugar, and flour (or cornstarch), infused with cinnamon and lemon zest.

Ingredients

(4–6 servings)

  • 500 ml whole milk
  • 100 g sugar
  • 60 g flour or 30 g corn flour
  • 1 cinnamon stick (or powder)
  • lemon zest 
  • 2 eggs
  • extra flour (for coating)
  • oil for frying
  • sugar and cinnamon powder (for sprinkling)

Instructions

  1. Heat the milk with the cinnamon and lemon peel.
  2. When it boils, remove from heat and let it steep for a few minutes.
  3. Strain the milk and return it to the heat.
  4. Add the sugar and flour slowly stirring constantly until it thickens.
  5. Pour the mixture into a greased pan, smooth the surface, and let it cool.
  6. Refrigerate for at least 3–4 hours (ideally overnight).
  7. Cut into squares or rectangles. Coat them in flour and then in beaten egg.
  8. Fry in hot oil until golden brown on both sides.
  9. Drain on absorbent paper and sprinkle with sugar and cinnamon.

Alternative Method 

  1. Cool the mixture, stirring often.
  2. Using a tablespoon, drop balls of the mixture into flour.
  3. Fry in the hot oil.

Serving Ideas

Serve it warm to best enjoy its creamy texture.
You can serve it with vanilla, strawberry or chocolate.
Pair it with honey or ice cream for a special touch.

Apple and Cinnamon Compote

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Traditionally, compote has been a practical way to make use of ripe fruit and preserve it for longer periods. Today it remains a popular choice in many kitchens due to its simplicity, homemade taste, and nutritional value.

Ingredients

(2–3 servings)

  • 3 apples (preferably Golden, Fuji, or Gala)
  • ½ cup of water (approximately 120 ml)
  • ½ teaspoon of ground cinnamon
  • 1 teaspoon of lemon juice (optional)
  • 1–2 teaspoons of honey or agave syrup (optional)

Instructions

  1. Peel the apples, remove the cores, and cut them into small pieces.
  2. Place the apples in a saucepan with water and lemon juice.
  3. Cook over medium-low heat for 10–15 minutes, until they are very soft.
  4. Stir in the cinnamon and mix well.
  5. For a smooth texture: purée with a blender. For a rustic texture: mash with a fork.
  6. (optional): Add honey or agave syrup if you prefer a slightly sweeter taste.

Tips
It can be stored in the fridge for 3–4 days in a sealed container.
Served cold or warm.
You can add vanilla, ginger, or orange zest for an extra layer of aroma.

Serving Ideas
With natural yoghurt
Over oatmeal or porridge
As a filling for toast or crepes
As a side dish with pork or chicken