BANANA CREPES
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
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
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.
WARM BANANA CREPES
Steps:
- In a large skillet, melt butter. Add brown sugar; heat and stir until sugar is dissolved. Add bananas; cook until light golden brown, turning once. , In an small ungreased skillet, heat crepes for 10 seconds on each side or until warm., Place two banana halves in the center of each crepe. Fold sides over filling and roll up; drizzle with brown sugar mixture.
Nutrition Facts : Calories 457 calories, Fat 24g fat (15g saturated fat), Cholesterol 67mg cholesterol, Sodium 324mg sodium, Carbohydrate 62g carbohydrate (50g sugars, Fiber 3g fiber), Protein 2g protein.
WARM CHOCOLATE BANANA "CREPES"
In this quick and easy version of dessert crepes, a sweet and creamy banana-chocolate mixture is wrapped in skillet-warmed flour tortillas.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings, 1/2 roll-up each.
Number Of Ingredients 7
Steps:
- Beat dry pudding mix into milk in bowl with wire whisk 2 min.; set aside.
- Place butter and brown sugar in large skillet; cook on medium heat until butter is melted and mixture is well blended, stirring occasionally. Add banana slices; cook and stir 2 min. or until heated through. Remove banana mixture from skillet; place in bowl. Cover to keep warm.
- Heat tortillas, 1 at a time, in same skillet; remove from skillet. Spoon about 1/2 cup pudding mixture evenly down center of each tortilla; top evenly with the banana mixture. Fold in both ends of tortilla, then roll up. Cut each tortilla crosswise in half.
- Place each half, seam side down, on serving plate. Top with whipped topping. Serve immediately.
Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CREAMY BANANA CREPES
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!
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 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., Heat a lightly greased 8-in. nonstick 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 cool, stack crepes between pieces of waxed paper or paper towels., In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm., In a small bowl, combine sour cream and confectioners' sugar. Spread over one half of crepes. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners' sugar and almonds.
Nutrition Facts : Calories 429 calories, Fat 25g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 9g protein.
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
CARAMEL BANANA CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
- Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
- Remove from heat and cool.
- Spread half of the banana mixture on half of one crepe.
- Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
- Repeat with the other crepe.
- Serve with whipped cream and a drizzle of caramel sauce.
- Enjoy!
CHOCOLATE BANANA CREPES
After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.
Provided by LYNNIE1979
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
- Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
- Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g
WARM BANANA PUDDING
"My great-grandmother would make one tray of this banana pudding every year, and you'd have to go on a scavenger hunt for it," says Kevin Gillespie. "I found it by accident four hours before anyone was supposed to, so I did the only thing an 8-year-old could do: I ate it all. This is the recipe I recreated from memory, and it's one of the best things you'll ever eat."
Provided by Kevin Gillespie
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Custard base: Heat whole milk, half and half, vanilla, and vanilla bean in a large saucepan until bubbles start forming around the edge of the pan. Remove from heat and set aside. Place egg yolks and 2 cups of sugar into the bowl of a stand mixer and beat on high until light and fluffy, occasionally scraping down the sides of the bowl. Add the flour to the egg mixture on low just to incorporate. With the mixer on, slowly pour about a cup of the custard base from the saucepan into the egg mixture-this "tempering" will keep the eggs from cooking. Pour the tempered mixture through a fine mesh strainer into the saucepan (to smooth out any remaining lumps). Stir to combine, then fish out the vanilla bean. Split it open lengthwise, then use the back of a knife to scrape out the seeds. Return seeds and the scraped pod to the saucepan.
- Heat the custard mixture over medium-high heat, stirring constantly with heat-resistant spatula until thickened. (If the custard turns lumpy, turn off the heat and whisk until it's smooth again.) Whisk in salt and butter until smooth, then remove the vanilla bean pod and discard. To make it super-smooth, blend with an immersion blender until shiny. Set aside.
- Assembly: Slice the pound cake into 1/2-inch-thick slices and set aside. Pour 1/3 of the custard into a casserole dish to cover the bottom. Add the cake in a single layer, breaking slices up so they all fit. Brush cake with coffee, then add half of the bananas. Press the ingredients down so they're even, then repeat with more custard, cake slices, coffee, and bananas, finishing with a final layer of custard.
- Preheat oven to 375 degrees F. Put egg whites, remaining 1/2 cup sugar, and cream of tartar in the bowl of a stand mixer. Start the mixer on low (to avoid spatters), gradually raise speed to high to make sure the ingredients are combined, and then reduce to medium until soft peaks form. Spread meringue evenly over the banana pudding, then bake 5-6 minutes until the top is golden brown. Let cool several minutes, and serve warm.
BANANA CHOCOLATE CREPE
Provided by Food Network
Number Of Ingredients 12
Steps:
- Prepare the Crepe recipe. Preheat the oven to 350 degrees F. Melt the chocolate using a double boiler on the stove or in a microwave-safe bowl. Once the chocolate is melted spread about 1 ounce of it on the prepared crepe. Place the banana on the end of the crepe and roll up the crepe with the banana inside. Place the rolled-up crepe on a cooking sheet and put in oven to warm up, about 4 to 6 minutes. To serve: Take 6 bamboo skewers and push them through the crepe at 1/2-inch intervals. With a sharp knife cut between each skewer. Arrange the pieces with the cut-sides up on a plate. Drizzle with the remaining chocolate, sea salt, and chopped walnuts.
- To make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on paper or cutting board to allow the crepe to cool.
WARM BANANAS WITH BROWN SUGAR AND BAY LEAF
Provided by Michael Chiarello : Food Network
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In large skillet over high heat, melt the butter and cook until it browns, about 3 minutes. Add the bay leaves and stand back (it may pop). Add the lemon juice, orange juice, brown sugar, brandy, and a pinch of salt. Bring the mixture up to a boil. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency, about 5 minutes. Remove the pan from the heat. Add the bananas and pepper. Stir to coat the bananas evenly. Serve immediately spooned over cake or ice cream.
- Cooking Notes: You can make the sauce hours ahead of time. Just add the fruit after you bring the sauce back to a simmer. The fruit should be a little cool inside. Serve it with a good, store bought chocolate cake or spoon it over your favorite ice cream.
WARM BANANA TARTLETS WITH PEANUT CRUNCH ICE CREAM
Provided by Bridget Batson
Categories Milk/Cream Ice Cream Machine Mixer Fruit Nut Dessert Bake Frozen Dessert Banana Peanut Summer Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For ice cream:
- Bring cream and half and half to simmer in heavy medium saucepan. Add peanuts. Cover; remove from heat. Let stand 30 minutes. Strain cream mixture through sieve set over large bowl, pressing on solids to extract as much liquid as possible. Whisk in sugar and yolks. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into medium bowl. Chill uncovered until cold. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container. Mix in brittle. Cover and freeze until firm. (Can be made 3 days ahead. Keep frozen.)
- For tartlets:
- Preheat oven to 350°F. Using electric mixer, beat 2/3 cup sugar and butter in medium bowl until well blended. Beat in yolks. Mix in flour, then nuts. Set peanut cream aside.
- Unfold pastry on work surface. Cut each pastry sheet into 4 squares; pierce all over with fork. Place 4 pastry squares on each of 2 baking sheets, spacing apart. Brush egg glaze over pastry. Spread 2 tablespoons peanut cream over each pastry, leaving 1/2-inch plain border. Arrange bananas in overlapping slices atop peanut cream. Sprinkle with 2 tablespoons sugar. Bake until crusts are golden brown, about 30 minutes. Transfer to plates. Serve warm with ice cream.
CREPES WITH SAUTEED BANANAS AND CHOCOLATE
Top crepes with warm, sweet, buttery bananas and a drizzle of dark chocolate, and you have an elegant dessert.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day).
- Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes).
- Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate.
Nutrition Facts : Calories 266 g, Fat 9 g, Fiber 2 g, Protein 8 g
WARM CHOCOLATE BANANA CREPES
The light-tasting tortilla is a great wrapping shortcut, while the caramelized bananas and chocolate pudding combo takes our taste buds by sweet surprise. They're the perfect end to a weeknight dinner. Each serving is 1/2 roll up each. Ready to use crepes may be substituted for tortillas if desired. I found this recipe in Food & Family magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free pudding and sugar free cool whip.
Provided by internetnut
Categories Dessert
Time 10m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat dry pudding mix into milk in bowl with wire whisk 2 minutes; set aside.
- Place butter and brown sugar in large skillet; cook on medium heat until butter is melted and mixture is well blended, stirring occasionally. Add banana slices; cook and stir 2 minutes or until heated through. Trasfer banana mixture to bowl; cover to keep warm.
- Heat tortillas, one at a time, in same pan; remove from pan. Spoon about 1/2 cup of the pudding mixture evenly down center of each tortilla; top evenly with banana mixture. Fold in both ends of tortilla, then roll up. Cut each tortilla crosswise in half.
- Place each half, seam side down, on serving plate. Top each with 1 tablespoon whipped topping. Serve immediately.
Nutrition Facts : Calories 448.6, Fat 21.1, SaturatedFat 11.5, Cholesterol 49.1, Sodium 483, Carbohydrate 59.2, Fiber 3.3, Sugar 21.6, Protein 7.6
BANANA CREAM CREPE FILLING
Make and share this Banana Cream Crepe Filling recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, cornstarch, and salt in a small saucepan.
- Add milk gradually.
- Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor).
- Blend a little of the hot mixture into egg yolks.
- Stir yolks into saucepan. Cook 1 minute. Remove from heat.
- Add vanilla and butter. Cool.
- When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.
Nutrition Facts : Calories 172, Fat 6.4, SaturatedFat 3.6, Cholesterol 71.8, Sodium 85.7, Carbohydrate 24.9, Fiber 0.7, Sugar 14, Protein 4.1
BANANAS FOSTER CREPE POCKETS RECIPE BY TASTY
This easy dessert is a melt-in-your-mouth experience that will leave you in a fancy food coma. Sliced bananas are cooked in a sweet buttery rum sauce, wrapped in crepes, and topped with ice cream and toasted walnuts. Need we say more?
Provided by Betsy Carter
Categories Desserts
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°F (95°C).
- In a blender, combine the egg, melted butter, flour, granulated sugar, milk, and salt. Blend on medium-high speed until smooth.
- Melt ½ teaspoon butter in a 9-inch nonstick skillet over medium heat until bubbling. Pour in a scant ½ cup of batter and swirl to coat the bottom of the pan. 4. Cook for 2 minutes, until set and golden brown in spots on the bottom. Flip and cook for another 30-60 seconds, until cooked through and golden brown. Transfer to a baking sheet and cover with a kitchen towel while you repeat to make the remaining 3 crepes. Keep the crepes warm in the oven while you make the filling.
- Wipe out the pan and return to medium-high heat. Add the walnuts and toast for 3-5 minutes, until fragrant and beginning to brown. Remove from the pan and let cool.
- Wipe out the pan and return to medium heat. Melt the remaining 4 tablespoons of butter until bubbling. Stir in the brown sugar and cinnamon and cook until dissolved, about 2 minutes. Stir in the water and cook for 3-4 minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for 1 minute, until the alcohol burns off. Fold in the bananas and cook for 1-2 minutes, until softened and glossy.
- Place a crepe on a clean surface. Spoon ½ cup of the bananas onto the center of the crepe; it's okay if some of the sauce gets into the crepe. Fold the edges of the crepe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crepes and filling. You should have plenty of sauce left over.
- Plate each crepe and top with a scoop of ice cream and 2 tablespoons of the toasted walnuts. Generously drizzle each crepe with a couple tablespoons of the leftover sauce.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 92 grams, Fat 33 grams, Fiber 5 grams, Protein 13 grams, Sugar 49 grams
GINGERED BANANA CREPES
Make and share this Gingered Banana Crepes recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter.
- Stir in sugar and ginger, stirring until sugar is melted.
- Stir in cream; boil 1 minutes.
- Add banana slices; heat through, about 1 minute.
- Warm crepes lightly.
- Spoon 1/3 cup filling on one half of each crepes; fold other half over.
- Drizzle melted chocolate over the folded crepes and dust with confectioners' sugar.
- Serve while still warm.
- Tip: you can generously brush or drizzle the warm crepes with banana liquor for a grown up taste, before you add the filling.
Nutrition Facts : Calories 210.1, Fat 10.3, SaturatedFat 6.4, Cholesterol 22.4, Sodium 10, Carbohydrate 31.9, Fiber 2.6, Sugar 22.8, Protein 1.5
BANANA CREPES
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.
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