Creamy Banana Crepes|Print

Servings: 6

All-purpose flour

1 cup

Confectioners’ sugar

¼ cup

Eggs

Milk

1 cup

Butter

3 tbsp., melted

Vanilla extract

1 tsp.

Salt

¼ tsp.

Butter

¼ cup

Packed brown sugar

¼ cup

Ground cinnamon

¼ tsp.

Ground nutmeg

¼ tsp.

Half-and-half cream

¼ cup

Bananas

6, halved lengthwise

Whipped heavy cream

1 ½ cups

Ground cinnamon

1 pinch

Creamy Banana Crepes

Prep:

5 m

Cook:

15 m

Ready in:

20 m

In a mixing bowl, combine flour and confectioners’ sugar, stirring. Add the next five ingredients (from eggs to salt) and beat until smooth.
Prepare a 6-inch skillet, lightly grease it, and heat. Add 3 tbsp. of batter and swirl it so that the batter covers the bottom almost completely.
Cook until a bit browned, flip over, and cook until the other side is slightly browned, too.
Repeat the same with the remaining part of the batter greasing the skillet when necessary.
Take a large skillet and melt ¼ cup butter in it. Add brown sugar, cinnamon, and nutmeg, stirring continuously.
Stir in the cream and keep cooking until it thickens a bit.
Add bananas, half of them at a time, and cook for 2 to 3 minutes pouring the sauce on them from time to time. Remove from the heat.
Roll a crepe around each half of a banana and place them on a serving plate. Pour the sauce on the crepes, top with whipped cream and cinnamon.