Combine applesauce, 2 tablespoons maple syrup, butter and cinnamon in small saucepan. Cook and stir over high heat until hot. Spoon 3 tablespoons applesauce down center of each crepe. Fold over sides. Place in broiler pan. Brush tops lightly with remaining 1 tablespoon maple syrup.
Place pan under broiler and broil until crepes are lightly golden, -- about 2 minutes. Transfer crepes to warmed serving plates. Top each with dollop of sour cream and sprinkling of cinnamon.
Banana filling with strawberry sauce
Makes 4 servings
1/3 cup strawberry preserves
1 pound frozen whole strawberries, partially defrosted
4 bananas
8 crepes, warmed
1/2 cup sour cream or yogurt
Cook and stir strawberry preserves in small saucepan over medium-low heat until heated through, about 1 minute. Add strawberries and cook gently over high heat until berries release their juices and sauce is bubbly and hot, about 1 minute. Remove pan from heat.
To serve, slice bananas diagonally and arrange row of slices down center of each crepe ( 1/2 banana per crepe). Spread with 1/2 tablespoon sour cream. Fold over sides. Place 2 crepes on each serving plate. Spoon warm strawberry sauce on top. Add dollop of sour cream.
Upside-down coffee cake
The upside-down aspect of this handsome coffee cake makes it look like a dessert, but it is intended for breakfast or brunch.
Makes 12 servings
TOPPING:
1/3 cup dark brown sugar, packed
1 tablespoon butter
2 tablespoons lemon juice
1/2 cup pecan halves
3 bananas, halved lengthwise and sliced
CAKE:
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter
2 teaspoons grated lemon zest
2 large eggs
1 cup plain yogurt
1 teaspoon vanilla
FOR TOPPING: Combine brown sugar, butter and 1 tablespoon lemon juice in small saucepan. Cook and stir over high heat until mixture comes to boil. Reduce heat to medium-high and cook, without stirring, 1 minute. Pour immediately into greased 9-inch springform pan. Arrange pecans decoratively, flat side up, in bottom of pan.
Combine banana slices and remaining 1 tablespoon lemon juice in medium bowl, gently mixing to coat slices. Carefully arrange slices in even layer over pecans.
FOR CAKE: Sift together flour, baking soda, baking powder and salt in large bowl. Stir in sugar. Cut in butter with pastry blender or fingers until mixture is crumbly. Stir in lemon zest.
Beat eggs with whisk until frothy in medium bowl. Stir in yogurt and vanilla. Stir egg mixture into dry ingredients until just moistened. Spoon batter gently over bananas, smoothing top. Bake at 375 degrees until cake is golden brown and tester inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan on rack 5 minutes. Slide knife around sides of cake to loosen. Invert onto serving platter. Remove sides and base of pan. Cool 10 to 15 minutes. Serve warm.
