Meet the thing that my main squeeze loves, possibly more than me… It’s cookies in spread form. So basically, I understand completely. Maybe that’s why we get along?
It’s totally Biscoff spread! Speculoos, as it’s known in some parts. And it’s delicious. You know how everyone is bonkers for Nutella? It’s well-deserved and justified. But, hear me out: I’m certain that Biscoff deserves a place in your heart, right alongside Nutella. There’s no competition, because we have room for both. My gosh.
Who isn’t glad that we had both the Rolling Stones and the Clash? I have a preference, sure, after many years of thinking thoughts and feeling feelings. I enjoy both, however.
P.S. The Clash alldayeveryday love you and RIP Joe Strummer.
Biscoff Banana Crepes
(crepes recipe from Alton Brown)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 tablespoons sugar
1 tablespoon brandy or rum
1 teaspoon vanilla extract
More butter for coating the pan
1/2 cup Biscoff spread
3/4 cup whipping cream
1-2 bananas, sliced
Powdered sugar, nuts, whipped cream or chocolate sauce for topping
Combine first 8 ingredients in a blender or food processor just until everything is incorporated and place batter in the refrigerator for one hour or so. Heat a medium nonstick pan over medium heat and brush with melted butter. Pour in 3 or so tablespoons of the batter into center of pan and swirl around to coat the pan evenly. Cook until firm enough to flip–about 30 seconds–and flip to cook for an additional 10 seconds or so. Continue until the batter is all gone, keeping the finished crepes in a stack between sheets of waxed paper.
In a medium bowl, whip Biscoff spread with a handheld mixer on medium speed and add whipping cream slowly, so that it doesn’t curdle up. Spread a couple tablespoons on one side of each crepe (mixture might melt a little if the crepes are still warm), then top with banana slices. Roll up the crepe or fold in half twice. Serve garnished with any combination of powdered sugar, chocolate sauce, whipped cream or nuts.
Yields roughly 12-15 crepes, which can be kept in the fridge for a few days in a sealed plastic bag. (The Biscoff mixture can be stored in the fridge also.) The whole recipe serves at least 4.