Banana Crepes
- Ready In:
- 40mins
- Ingredients:
- 24
- Yields:
-
12 Crepes
ingredients
-
Crepes
- 1 cup flour
- 1 1⁄2 cups milk
- 2 eggs
- 1 teaspoon vegetable oil
- 1⁄4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon unsalted butter, melted for brushing pan
-
Filling
- 4 large bananas, peeled and thinly sliced
- 1⁄3 cup butter
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup walnuts, finely chopped (optional)
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
-
Caramel-Rum Sauce
- 1⁄2 cup butter
- 1 cup dark brown sugar
- 2⁄3 cup heavy cream
- 1 tablespoon dark rum (or spiced rum)
-
Chocolate-Kahlua Sauce
- 1 cup semi-sweet chocolate chips (good quality)
- 2 tablespoons butter
- 1⁄3 cup heavy cream
- 1 tablespoon Kahlua
-
Garnish
- 1⁄3 cup walnuts, chopped
- 1⁄4 cup powdered sugar (optional)
directions
- Crepes:. (Note: Can be made in advance).
- Mix all the crepe ingredients into a blender until smooth, about 5 seconds. (Note: If not using a blender sift flour and salt into a small bowl; make a well in the center; mix together milk, eggs, oil and pour into flour and beat until smooth and lump free.).
- Heat a small skillet or crepe pan; brush with butter or spray with non-stick oil and remove from heat.
- Spoon 2 1/2 Tbsp batter into hot pan; tilt the skillet to spread evenly.
- Return to heat; brown on one side.
- To remove, invert pan over parchment or towel.
- Repeat with remaining batter.
-
Caramel-Rum Sauce:
- Melt butter in small sauce pan.
- Stir in the brown sugar; whisk until combined and thickened, 4-5 minutes.
- Stir in the heavy cream, until thoroughly blended.
- Add rum and stir until combined; use additional rum if thinner sauce is desired.
- Sauce can be refrigerated.
-
Chocolate-Kahlua Sauce:
- Place water in the bottom of a double boiler (below the water line of the insert or bowl) and bring to a boil.
- Place the butter, cream and chocolate chips in the top of the double boiler (or bowl that fits over the pan).
- Stir constantly until the chocolate chips melt.
- Stir in Kahlua.
- Remove pan from heat but leave the insert over the hot water to keep the sauce warm.
-
Filling:
- Melt 1/3 cup butter to frying pan; add brown sugar and stir until sugar has melted.
- Add bananas and saute for four to five minutes, or until carmelized.
- Stir in lemon juice,walnuts and rum flavoring.
-
Assemble Crepes:
- Spoon 2 1/2 tablespoons banana filling in the center of each crepe.
- Sprinkle generously with ground cinnamon.
- Roll or fold and place on serving dishes.
- Spoon chocolate sauce over top and garnish with additional walnuts.
- Garnish with powdered sugar and serve immediately.
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Reviews
-
I really liked this. I was delicious but not too heavy, well, i might a lighter version by using less butter and sugar. As a dessert you would not like to have a heavy meal before it, but i had it as a afternoon treat and i had a really light lunch that day so it was just the thing i needed. You may want some whipped cream with this :-) Good luck for the contest.
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Made this for the RSC #14 contest. I hate to not give a better review. I am sorry. The crepe batter was fine and I liked the banana filling ... NOTE, you may want to add the rum flavor in the ingredients. I like the nuts on the outside vs in the filling itself and didn't like the chocolate with this. I think a caramel sauce would of been my choice or even just ice cream with a light drizzle of caramel. The chocolate seems to compete with the filling and didn't go as well as I hoped. Sorry. Just not a favorite of mine. But thank you for sharing, and remember, that is just my opinion Kim
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"