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Kathy’s Banana Crepes Recipe

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This recipe for Kathy’s Banana Crepes is from RED CLIFFS DENTAL COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crepes:
3 eggs
1 1/2 cup milk
1 1/3 cup flour
1/2 tsp salt
1 T. butter, melted

Banana Filling:
6 bananas, 4 TB butter, ½ C brown sugar
Directions:
Directions:
Combine all ingredients in a blender and combine well, scraping sides & blending for at least one minute. Refrigerate batter for at least an hour before cooking. (Can be refrigerated up to 24 hours in advance.) To cook: Brush non-stick pan w/ oil. Pour about 3 Tbsp batter into warm skillet & quickly tilt pan in all directions so batter covers pan in a thin film. Cook about one minute. Lift edge to test for doneness, crepe is ready for flipping when it can be shaken loose from the pan. Flip and cook about 30 seconds on the other side. This side is usually not more than light brown. Separate crepes with wax paper when stacking. Banana Filling: Slice bananas & stir into skillet with butter and sugar. Cook until bubbly. Add 1 1/2 tsp vanilla and remove from the heat. (Spray whipped cream on top of filled crepe.)
Number Of Servings:
Number Of Servings:
12 crepes

 

 

 

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