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Creamy Banana Crepes

My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!
  • Total Time
    Prep: 10 min. + chilling Cook: 10 min.
  • Makes
    6 servings

Ingredients

  • 2 large eggs
  • 3/4 cup water
  • 3/4 cup 2% milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • BANANA FILLING:
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 medium firm bananas, cut into 1/4-inch slices
  • SOUR CREAM FILLING:
  • 1 cup sour cream
  • 2 tablespoons confectioners' sugar
  • 1/2 cup slivered almonds, toasted

Directions

  • In a small bowl, combine whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
  • In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm.
  • In a small bowl, combine sour cream and confectioners' sugar. Spread over crepes. Top with banana filling and almonds; roll up crepes. If desired, sprinkle with additional confectioners' sugar and almonds.
Nutrition Facts
2 crepes: 429 calories, 25g fat (12g saturated fat), 99mg cholesterol, 327mg sodium, 46g carbohydrate (22g sugars, 3g fiber), 9g protein.

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