Creamy Banana Crepes Recipe

Creamy Banana Crepes Recipe photo by Taste of Home

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My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!

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Creamy Banana Crepes Recipe

Prep: 10 min. + chilling Cook: 10 min.

Yield: 6 Servings

10 10 20

Ingredients

3/4 cup water
3/4 cup milk
2 eggs
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
BANANA FILLING:
3 tablespoons butter
3 tablespoons brown sugar
3 medium firm bananas, cut into 1/4-inch slices
SOUR CREAM FILLING:
1 cup (8 ounces) sour cream
2 tablespoons confectioners' sugar
1/2 cup slivered almonds, toasted
Additional confectioners' sugar and toasted almonds

Directions

In a small bowl, combine the water, milk, eggs, butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between.
In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm.
In a small bowl, combine sour cream and confectioners' sugar. Spread over each crepe. Spoon banana filling over sour cream filling; sprinkle with almonds. Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds. Yield: 1 dozen.

Nutritional Facts 1 serving (2 each) equals 434 calories, 24 g fat (12 g saturated fat), 127 mg cholesterol, 353 mg sodium, 46 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Creamy Banana Crepes in Country Woman May/June 2003, p31

Freezing Crepes

Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)