Banana & Brown Butter Crêpe Soufflés with Salted Caramel Drizzle

Individual crêpe soufflés, infused with browned butter and ripe bananas, offer a delightful warmth and a caramelized sweetness. A salted caramel drizzle elevates this dessert to a truly unforgettable experience.

Ingredients

• For the Crêpes:

* 1/2 cup all-purpose flour

* 1 large egg

* 1/2 cup whole milk

* 2 tablespoons unsalted butter, browned and cooled slightly

* 1 tablespoon granulated sugar

* 1/4 teaspoon salt

• For the Banana Soufflé Filling:

* 2 ripe bananas, mashed

* 2 large egg yolks

* 2 tablespoons granulated sugar

* 1/4 cup heavy cream

* 1/4 teaspoon ground cinnamon

* Pinch of ground nutmeg

• For the Soufflé Base:

* 2 large egg whites

* 1/4 teaspoon cream of tartar

* 2 tablespoons granulated sugar

• For the Salted Caramel Drizzle:

* 1/2 cup granulated sugar

* 3 tablespoons unsalted butter

* 1/4 cup heavy cream

* 1/4 teaspoon sea salt, or to taste

• To Finish:

* Unsalted butter, for greasing ramekins

* Powdered sugar, for dusting

Method

1. Prepare the Crêpes: In a bowl, whisk together the flour, egg, milk, browned butter, sugar, and salt until smooth. Let the batter rest for at least 15 minutes.
2. Cook the Crêpes: Lightly grease a small non-stick pan or crêpe pan with butter over medium heat. Pour about 2-3 tablespoons of batter onto the hot pan, tilting to spread thinly. Cook for 1-2 minutes per side, until golden brown. Repeat with remaining batter, stacking the crêpes on a plate. You should have about 6-8 crêpes.
3. Make the Banana Soufflé Filling: In a bowl, whisk together the mashed bananas, egg yolks, sugar, cream, cinnamon, and nutmeg.
4. Prepare the Soufflé Base: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
5. Combine the Mixtures: Gently fold the banana mixture into the egg white mixture in two additions, being careful not to deflate the whites.
6. Assemble the Soufflés: Preheat oven to 375°F (190°C). Grease two to four ramekins (depending on size) with butter.
7. Place a crêpe in the bottom of each ramekin, gently pressing it to line the ramekin. Fill each crêpe-lined ramekin with the soufflé mixture, mounding slightly above the rim.
8. Bake the Soufflés: Bake for 15-20 minutes, or until the soufflés are puffed and golden brown. While the soufflés bake prepare the salted caramel.
9. Make the Salted Caramel Drizzle: While the soufflés are baking, prepare the salted caramel. In a saucepan over medium heat, melt the sugar, swirling occasionally, until it turns amber in color. Remove from heat, and carefully whisk in the butter until melted. Slowly pour in the cream (be careful, it will bubble!), whisking constantly until smooth. Stir in the salt. Let cool slightly.
10. Serve: Dust the warm soufflés with powdered sugar and drizzle generously with salted caramel. Serve immediately.

Chef's Note

For an extra layer of flavour, try adding a splash of rum or bourbon to the banana mixture. You can also add chopped walnuts or pecans for a nutty crunch. For an alternative flavour profile, try adding a small grating of orange or lemon zest to the banana mixture.