CINNAMON CRêPES WITH NUT BUTTER, SLICED BANANA & RASPBERRIES
Use gluten-free flour in these thin breakfast pancakes served with almond butter, fruit and lemon
Provided by Jennifer Irvine
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
- Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
- Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.
Nutrition Facts : Calories 376 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
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!
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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 one half of crepes. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners' sugar and almonds.
Nutrition Facts : Calories 429 calories, Fat 25g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 9g protein.
BANANA CREPES
French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.
Provided by Jessica Eymann
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g
RASPBERRY FILLED CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 12 crepes
Number Of Ingredients 13
Steps:
- Fresh raspberries and vanilla sugar, recipe follows
- For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
- In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
- For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
- Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
- Vanilla Sugar:
- Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
- Yield: 2 cups
CREPES WITH RASPBERRY-CASSIS SAUCE
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
Provided by Martha Rose Shulman
Categories breakfast, brunch, pancakes, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make crepe batter, place milk, eggs, salt and sugar in blender. Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth. Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes. If resting batter longer, refrigerate. (Whisk again before making crepes.)
- While batter is resting, make raspberry sauce. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. Reduce heat to medium low and simmer until sugar has dissolved. Remove from heat. Stir in rose water, raspberries and cassis liqueur. Return to heat, bring to a simmer, cover and simmer 10 minutes. Remove from heat and strain the mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
- Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice. Taste and adjust sweetness. Set aside.
- To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter. Pan must be hot when you add crepe batter. Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate. Continue with remaining batter, brushing pan occasionally with butter if desired.
- If you want to serve crepes at their hottest, assemble them as they come out of the pan. Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again. Place on plate or platter. When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar. Serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 175 milligrams, Sugar 23 grams, TransFat 0 grams
RASPBERRY BANANA BREAD
A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
BANANA CREPES
Steps:
- In a bowl, whisk together first 6 ingredients; let stand 20 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , For filling, place butter, sugar, orange zest and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm., To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.
Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 226mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
STRAWBERRY BANANA CREPES
My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. -Shelly Soule Las Vegas, Nevada
Provided by Taste of Home
Time 30m
Yield 18 crepes.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. , Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between., In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.
Nutrition Facts : Calories 328 calories, Fat 17g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 122mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE BANANA CREPES
After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.
Provided by LYNNIE1979
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
- Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
- Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g
RASPBERRY BANANA CREPES
Number Of Ingredients 12
Steps:
- 1. In a large bowl, sift flour, salt and baking powder together. Wisk in milk, egg and melted butter until well blended. 2. Prepare a 6 to 8 inch skillet with a light coating of cooking spray and warm to a medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Tilt pan in a circular motion to distribute batter over the surface of the pan. Cook until lightly browned on both sides. Repeat to make 8 crepes. Tip: Stack crepes in the oven at a very low setting - like 100 degrees -- while you make more. Make the Rasperry Filling: 1. Put raspberries in blender and blend until pureed. Add sour cream, almond extract and whipped topping. Pulse blender in short bursts until well blended. 2. For each crepe, spoon 2 Tablespoons of the raspberry mixture onto center of each crepe top with banana slices. Fold each crepe in thirds. Serve topped with remaining raspberry puree.
Nutrition Facts : Nutritional Facts Serves
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