Banana Crepes
Prep
20m
Cook
12m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Crepes
| 2 large eggs, room temperature |
| 3/4 cup 2% milk |
| 2 cups all-purpose flour |
| 1 Tbs butter, melted |
| 1 Tbs sugar |
| 1/2 tsp salt |
Filling
| 1/2 cup butter |
| 2/3 cup sugar |
| 4 teaspoons orange zest, grated |
| 2/3 cup orange juice |
| 6 medium firm bananas, peeled and sliced |
| fresh raspberries, optional |
Banana Crepes Directions
- Blend together eggs, milk, flour, butter, sugar, and salt in a blender.
- Let stand 15 minutes.
- Heat a crepe pan or an 8 inch skillet over medium heat.
- Fill a 1/4 cup measuing cup halfwau with batter and pour into the center of the pan.
- Tilt and roate the pan until the batter covers the entire pan.
- Cook until crepe appears dry on top.
- Flip and cook until bottom is cooked. 15 to 20 seconds longer.
- Place on wire rack and repeat greasing pan as needed.
- For the filling, put butter, sugar, orange zest, and orange juice in a large skillet and bring to a boil.
- Stir to dissolve the sugar.
- Reduce the heat to medium and add the bananas to warm.
- To serve, spoon the banans onto the crepes, fold into quarters and top with the remaining filling.
- If desired, feel free to add raspberries.
Notes
Makes about 12 crepes
Nutrition facts
Per Serving
| Kcal: | 406 kcal |
| Fibers (g): | 4.8g |
| Sodium (mg): | 234mg |
| Carbs: | 89.5g |
| Sugar (g): | 43.1g |
| Fat: | 3.1g |
| Saturated fat (g): | 1.1g |
| Cholesterol: | 65mg |
| Proteins: | 8.9g |
