Banana Foster Crepes
Prep Time: 5 minutes
Total Time: 35 minutes
Servings: 6
Ingredients:
For the Crepes:
1/2 cup flour
3/4 cups milk
1 large egg
1/2 teaspoon oil, olive
nonstick spray
For the Bananas Foster:
1 1/2 teaspoons butter
3 tablespoons brown sugar
1/8 teaspoon cinnamon
1 1/2 teaspoons vanilla
3 medium ripe bananas
sliced into 1/4-inch thick slices
3/4 cup vanilla ice cream
For the Crepes:
1/2 cup flour
3/4 cups milk
1 large egg
1/2 teaspoon oil, olive
nonstick spray
For the Bananas Foster:
1 1/2 teaspoons butter
3 tablespoons brown sugar
1/8 teaspoon cinnamon
1 1/2 teaspoons vanilla
3 medium ripe bananas
sliced into 1/4-inch thick slices
3/4 cup vanilla ice cream
Directions:
For the crepes:
Blend flour, milk, eggs and oil.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of pan.
Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe smooth.
Cook for 1 minute and the bottom of crepe is light brown.
Flip; cook 30 seconds to 1 minute.
Set aside on a plate and repeat with remaining crepe mixture.
For the bananas:
Melt the butter over low heat in a large non-stick pan.
Add brown sugar, cinnamon, and vanilla extract, stir until sugar is dissolved.
Add 2 tablespoons of water, cover and let the sauce simmer 2 minutes.
Add the sliced bananas, gently spooning the sauce over each piece and cook 2 to 3 minutes.
Remove from heat.
To serve:
Spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the sides to cover.
Top each crepe with 2 tablespoons ice cream, and pan juices from, sprinkle with cinnamon and serve.
For the crepes:
Blend flour, milk, eggs and oil.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of pan.
Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe smooth.
Cook for 1 minute and the bottom of crepe is light brown.
Flip; cook 30 seconds to 1 minute.
Set aside on a plate and repeat with remaining crepe mixture.
For the bananas:
Melt the butter over low heat in a large non-stick pan.
Add brown sugar, cinnamon, and vanilla extract, stir until sugar is dissolved.
Add 2 tablespoons of water, cover and let the sauce simmer 2 minutes.
Add the sliced bananas, gently spooning the sauce over each piece and cook 2 to 3 minutes.
Remove from heat.
To serve:
Spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the sides to cover.
Top each crepe with 2 tablespoons ice cream, and pan juices from, sprinkle with cinnamon and serve.
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