1 cup milk
2 teaspoons sugar
1 cup all purpose flour (sifted)
1 pinch cinnamon
1 pinch nutmeg
1 pinch salt
1 teaspoon melted butter, plus ½ c. butter for greasing 1 stick of butter, cubed- (use unsalted butter to cont
1/2 cup brown sugar
4 ripe bananas (works great with freckled ones) peeled, sliced lengthwise and quartered.
Make Crepes: Place 2 teaspoons of butter into a medium non-stick pan over high heat. When butter begins to melt, use a heat resistant spatula to spread it around the sauté pan. Pick up the sauté pan to guide the melting butter around in a circular motion. When it looks like pan is almost smoking hot, add one ladle of batter, (approximately 4 ounces) and pick up the sauté pan to create a circular motion again to coat the pan with batter. Let batter cook for 25-30 seconds and then use spatula to scrape along the edges and underneath the crepe. Flip crepe and cook for another 25 seconds. Crepe should have a golden color, but not too tan. Place crepe onto a
Assemble Crepes: Preheat the oven to 300F degrees Add approximately half cup of filling into each crepe, roll and place in a warm place, or onto a baking sheet to heat all the crepes at one time. Once all the crepes are asembled, top with a dollop of whip cream and a sprinkle of powdered sugar, cinnamon and nutmeg.
My mother introduced me to banana crepes back in high school. I brought them to college with me and they were an instant hit. Now, on special occasions I make banana crepes- fantastic for a breakfast or brunch event!
Friday, December 10, 2010 - 1:02am