Banana Crepes Recipe

Banana Crepes Recipe photo by Taste of Home

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Freda Becker of Garrettsville, Ohio likes to serve this impressive treat at parties. Pleasant banana-orange flavor makes it great for dinner or brunch.

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Banana Crepes Recipe

Prep: 20 min. + standing Cook: 10 min.

Yield: 6 Servings

20 10 30

Ingredients

2 eggs
3/4 cup milk
1 tablespoon butter, melted
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
Additional butter
ORANGE SAUCE:
1/2 cup butter
2/3 cup sugar
2/3 cup orange juice
4 teaspoons grated orange peel
6 medium firm bananas, peeled and cut in half lengthwise

Directions

In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand 20 minutes.
Melt 1 teaspoon butter in an 8-in. nonstick skillet. Pour 2 tablespoons batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side.
Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For sauce, combine the butter, sugar, orange juice and peel in a skillet. Bring to a boil; remove from the heat. Add bananas to orange sauce; cook over medium heat until heated through, about 1 minute.
Place one banana half in the center of each crepe; roll up jelly-roll style. Place folded side down on a plate; drizzle with orange sauce. Yield: 12 crepes.

Nutritional Facts 1 serving (2 each) equals 448 calories, 20 g fat (12 g saturated fat), 121 mg cholesterol, 260 mg sodium, 65 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Banana Crepes in Taste of Home February/March 2000, p18