Servings: 6
All-purpose flour
1 cup
Confectioners’ sugar
¼ cup
1 cup
3 tbsp., melted
Vanilla extract
1 tsp.
¼ tsp.
¼ cup
Packed brown sugar
¼ cup
Ground cinnamon
¼ tsp.
Ground nutmeg
¼ tsp.
Half-and-half cream
¼ cup
6, halved lengthwise
Whipped heavy cream
1 ½ cups
Ground cinnamon
1 pinch
Creamy Banana Crepes
5 m
15 m
Ready in:
20 m
  1. In a mixing bowl, combine flour and confectioners’ sugar, stirring. Add the next five ingredients (from eggs to salt) and beat until smooth.
  2. 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.
  3. Cook until a bit browned, flip over, and cook until the other side is slightly browned, too.
  4. Repeat the same with the remaining part of the batter greasing the skillet when necessary.
  5. Take a large skillet and melt ¼ cup butter in it. Add brown sugar, cinnamon, and nutmeg, stirring continuously.
  6. Stir in the cream and keep cooking until it thickens a bit.
  7. 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.
  8. 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.