BANANA CREPES
These are delicious dessert or breakfast crepes with banana flavor within the crepe itself. They are really good with Recipe #209347. I like to use a paper towel with a little butter on it to swipe the pan before adding the batter. This recipe works best with a non-stick pan or a crepe maker. You must use a very ripe banana to get the full banana flavor. The recipes include very detailed instructions which are great if this is your first time to make crepes. From Crepes & Omelettes.
Provided by cookiedog
Categories Breakfast
Time 35m
Yield 18-22 5-inch crepes
Number Of Ingredients 8
Steps:
- Place ingredients in blender or food processor container in the order listed.
- Cover and blend on high 20 to 30 seconds. Scrape sides of container. Blend a few more seconds.
- PAN PREPARATION: If using a non-stick spray shortening, spray pan before heating. Before cooking the first crepe put 1/2 teaspoons butter into pan. If the pan is well seasoned it should not be necessary to add more butter for each crepe.
- PAN TEMPERATURE: Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crepe will cook on one side in approximately 1 minute. (On my stovetop I set to medium-low). Crepes should be pale in color, not dark brown.
- TO COOK CREPES: Two or three tablespoons of batter is usually enough to cover the bottom of a 6 to 7 inch crepe pan. ( I use a 10 inch pan with scant 1/4 cup batter). If necessary adjust the amount needed for the pan you are using.
- Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. If you put in more than just a thin coating, pour the excess back into the bowl. This will leave a small flap on the crepe but it won't be noticed when the crepe is filled and folded. (Caution: If crepe pan is not hot enough, the whole crepe may fall back into the batter when you pour out the excess. It is important to have the pan at the correct temperature before starting to cook.).
- WHEN TO TURN: The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a long thin spatula or knife so you have a starting place to pick up the crepe with your fingers (or the spatula) then simply flip it over. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.
- Crepe is ready when the second side is set (not wet).
- IF PAN STICKS IN ONE SPOT: Put more butter or oil in the pan and wipe with a paper towel. Once a crepe pan is seasoned, it should not be necessary to add more butter or oil for each crepe. It may be necessary to discard the first crepe or two until the pan is properly seasoned and the temperature is right.
- AFTER THE CREPES ARE COOKED: Stack cooked crepes on a plate. They will be easier to separate if they are not placed squarely on top of each other. It is not necessary to put foil or waxed paper between each crepe.
- PRESENTATION: Crepes can be filled and rolled or folded into quarters.
DECADENT BANANA CREPES
Make and share this Decadent Banana Crepes recipe from Food.com.
Provided by Marie
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
- To make sauce:.
- Melt butter in a large skillet.
- Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
- Add bananas; cook for 2 to 3 minutes, spooning sauce over them.
- Remove from heat.
- Spoon banana slices on crepe, roll up and place on serving platter.
- Spoon sauce over crepes.
- Top with whipped cream and garnish with a pinch of cinnamon.
Nutrition Facts : Calories 661, Fat 44, SaturatedFat 26.9, Cholesterol 207.5, Sodium 293.1, Carbohydrate 61.6, Fiber 2.8, Sugar 32.6, Protein 8.4
BANANA CREPES WITH BROWN SUGAR RUM SAUCE
Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 8 crepes
Number Of Ingredients 17
Steps:
- In a blender, blend eggs with milk.
- Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
- Blend until smooth.
- Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
- To cook, heat a lightly buttered 7" or 8" crepe pan.
- Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
- Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
- Cook for a few seconds, just until lightly browned.
- Place on a plate and repeat with remaining batter.
- If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
- MAKE THE SAUCE:
- In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
- Bring to a boil; reduce heat and simmer for 2 minutes.
- The mixture will foam, so be careful it doesn't boil over.
- Set aside and let cool to room temperature.
- Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
- If desired, sprinkle with a few berries, extra slices of banana, or pecans.
- Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
- Makes about 8 crepes, depending on size.
Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4
CHOCOLATE CREPES WITH BANANA
I have been looking for a sweet crepe recipe, but couldn't find one that I loved, so I experimented until I came up with this chocolate one! My family loves this!
Provided by Jessica Norman
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a small skillet over medium heat.
- Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
- Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
- Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
- Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
- Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 43.4 g, Cholesterol 92.7 mg, Fat 25.2 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 15.1 g, Sodium 137.8 mg, Sugar 27.3 g
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