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Banana Crepes

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

6 ServingsPrep: 20 min. + standing Cook: 10 min.

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.

2 of 2

Banana Crepes (continued)

Directions (continued)

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.

Nutrition 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.