Creamy Banana Crepes
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min.
YIELD: 6 servings.
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!
Ingredients
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2 large eggs
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3/4 cup water
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3/4 cup 2% milk
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2 tablespoons butter, melted
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1/2 teaspoon vanilla extract
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1 cup all-purpose flour
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1 tablespoon sugar
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1/2 teaspoon salt
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BANANA FILLING:
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3 tablespoons butter
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3 tablespoons brown sugar
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3 medium firm bananas, cut into 1/4-inch slices
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SOUR CREAM FILLING:
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1 cup sour cream
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2 tablespoons confectioners' sugar
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1/2 cup slivered almonds, toasted
Directions
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1.
In a small bowl, whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
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2.
Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When crepes are cool, stack them between pieces of waxed paper or paper towels.
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3.
In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from heat; keep warm.
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4.
In a small bowl, combine sour cream and confectioners' sugar. Spread over half of each crepe. Top with banana filling and almonds; fold crepe over filling. If desired, sprinkle with additional confectioners' sugar and almonds.
Nutrition Facts
2 crepes: 429 calories, 25g fat (12g saturated fat), 99mg cholesterol, 327mg sodium, 46g carbohydrate (22g sugars, 3g fiber), 9g protein.
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