Banana Crepes

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 tbsp butter, melted
  • 1 tbsp sugar
  • 1/8 tsp salt
  • Filling:
  • 1/2 cup butter, cubed
  • 2/3 cup sugar
  • 4 tsp grated orange peel
  • 2/3 cup orange juice
  • 6 medium ripe bananas, peeled and sliced
  • Fresh raspberries

Directions

  1. In a bowl, whisk together first 6 ingredients; let stand 20 minutes.

  2. Heat a lightly greased 8-inch 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. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.

  3. For sauce, put butter, sugar, orange peel and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm.

  4. To serve, spoon bananas onto center of crepes; fold into quarters. Top with remaining sauce and raspberries.

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