Taste of Home
Banana Crepes
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min.
YIELD: 12 crepes.
I like to serve this impressive treat at parties. The pleasant banana-orange flavor makes it wonderful for dinner or brunch. —Freda Becker, Garrettsville, Ohio
Ingredients
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2 large eggs, room temperature
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3/4 cup 2% milk
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1/2 cup all-purpose flour
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1 tablespoon butter, melted
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1 tablespoon sugar
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1/8 teaspoon salt
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FILLING:
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1/2 cup butter, cubed
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2/3 cup sugar
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4 teaspoons grated orange zest
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2/3 cup orange juice
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6 medium firm bananas, peeled and sliced
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Fresh raspberries, optional
Directions
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1.
In a bowl, whisk together first 6 ingredients; let stand 20 minutes.
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2.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
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3.
For filling, place butter, sugar, orange zest and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm.
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4.
To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.
Nutrition Facts
2 filled crepes: 443 calories, 20g fat (12g saturated fat), 110mg cholesterol, 226mg sodium, 64g carbohydrate (43g sugars, 3g fiber), 6g protein.
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