Banana Ginger Crepes With Yogurt Food

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BANANA GINGER CREPES WITH YOGURT



Banana Ginger Crepes With Yogurt image

This is a great "do most of the work ahead of time" recipe. I like to have crepes ready in the freezer for a quick tea time sweet or after Dinner dessert.The combination of ginger, banana & yogurt will keep your guests guessing. The vanilla is optional or you may like some cinnamon in the filling.

Provided by Bergy

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup flour
4 eggs
1/2 cup evaporated milk
3/4 cup whole milk or 3/4 cup 2% low-fat milk
1 1/2 tablespoons brown sugar
2 tablespoons butter or 2 tablespoons margarine
1 quart plain yogurt (you may use low fat but no fat is too runny)
4 bananas, chopped
1/4 cup crystallized ginger, chopped
3 tablespoons brown sugar
1 teaspoon vanilla extract (optional)
1/2 cup pine nuts, toasted & chopped
confectioners' sugar (optional)

Steps:

  • Crepes: In your blender or food processor beat the eggs until creamy.
  • Add sugar; beat.
  • Add milk; beat.
  • Slowly add flour and beat until very smooth.
  • Wipe a non stick 12-inch skillet with a bit of butter or margarine.
  • Pour in enough batter to form a thin layer, tilt the pan to spread it evenly over the bottom.
  • Your layer should not be thicker than an 1/8-inch.
  • Cook over medium heat, when the bottom is golden flip and cook for another minute Place on a place (light side up) and cover with a piece of wax paper.
  • Continue to cook all the crepes.
  • Cover the crepes with plastic wrap.
  • You may now freeze them for later use or have them ready for the last minute filling and serving.
  • Filling: Gently mix all the ingredients.
  • Place a crepe on a serving plate (light side up) and spoon on a generous amount of the filling (about 1/4 cup it's up to you).
  • Flip up the bottom of the crepe and fold in the sides.
  • Sprinkle with pine nuts and if you wish add a sprinkle of confectioners sugar. Allow 2 crepes per serving.
  • Serve.

BANANA CREPES



Banana Crepes image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 crepes.

Number Of Ingredients 13

2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup all-purpose flour
1 tablespoon butter, melted
1 tablespoon sugar
1/8 teaspoon salt
FILLING:
1/2 cup butter, cubed
2/3 cup sugar
4 teaspoons grated orange zest
2/3 cup orange juice
6 medium firm bananas, peeled and sliced
Fresh raspberries, optional

Steps:

  • In a bowl, whisk together first 6 ingredients; let stand 20 minutes. , 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. , 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., To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.

Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 226mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

BANANA CREPES



Banana Crepes image

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.

Provided by Jessica Eymann

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 20m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
6 bananas, halved lengthwise
1 ½ cups whipped heavy cream
1 pinch ground cinnamon

Steps:

  • Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
  • Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
  • Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
  • Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g

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