"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Banana Crepes Recipe

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This recipe for Banana Crepes, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Hogan Barrand
Added: Tuesday, July 11, 2006


1 c. all-purpose flour
1/4 c. confectioners' sugar
2 eggs
1 c. milk
3 T. butter, melted
1 tsp. vanilla extract
1/4 tsp. salt
1/4 c. butter
1/4 c. packed brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. half-and-half cream
6 bananas, halved lengthwise
1 1/2 c. whipped heavy cream
1 pinch ground cinnamon

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
Serves 6.

Personal Notes:
Personal Notes:
Served at Danica Banica’s Baby shower.
French crepes filled with a sweet cream sauce over bananas and topped with whipped cream




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