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Ready-to-use crepes can be found near the berries in the produce section of your local grocery store. Leftover crepes can be frozen.
This recipe is:
Quick
Nutritional Analysis: 1 filled crepe equals 457 calories, 24 g fat (15 g saturated fat), 67 mg cholesterol, 324 mg sodium, 62 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Warm Banana Crepes in Weeknight Cooking Made Easy Annual 2005, p313
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Jan. 01, 2011 by nordness1014
I made this recipe on New Year's Day and it was wonderful. In addition to the banana, I added marscapone cheese. The warm banana ended up melting the cheese and this turned out to be a huge hit!
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