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.
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 SPLIT DESSERT CREPES
Make and share this Banana Split Dessert Crepes recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 5m
Yield 2 Crepes, 2 serving(s)
Number Of Ingredients 8
Steps:
- To each crepe, equally spread the strawberry preserves across the middle. Place 1 segment of the half of banana (flat side down) on top of the preserves. Spread the ice cream equally over each banana followed with the pineapple topping.
- Fold each end over, then roll up 'crepe fashion' leaving ends open. Turn upside-down onto serving dish (so that the loose end is on the bottom).
- Drizzle chocolate syrup over the crepes and top with a heaping scoop of whipped topping, top each with a cherry, and serve.
Nutrition Facts : Calories 108.4, Fat 3, SaturatedFat 1.8, Cholesterol 8.8, Sodium 39.4, Carbohydrate 20.1, Fiber 1.2, Sugar 13.2, Protein 1.1
ALL-AMERICAN BANANA SPLIT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. -Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts :
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
BANANA SPLIT CREPES
These are absolutely devine, and great for a brunch dessert, or any dessert for that matter!!!
Provided by Jennifer McConnell
Categories Fruit Desserts
Time 15m
Number Of Ingredients 13
Steps:
- 1. Before starting prep, place a small cookie sheet in the freezer and leave it there until later in the recipe. This will help keep the crepes from melting before you're ready to eat them! FOR CREPES: In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Allow crepes to cool until lukewarm.
- 2. MAKE SURE CREPES ARE COOLED TO LUKEWARM TEMPS, OTHERWISE YOUR ICE CREAM WILL MELT TOO FAST....HAVE ALL FILLING AND TOPPING INGREDIANTS OUT AND READY TO GO TO SAVE TIME!!! On each crepe spread a thin layer of vanilla ice cream. Place a thin layer of bananas and strawberry slices (make sure they're all sliced very thinly) over the ice cream. Add a very thin layer of pineapple over top. Quickly roll, and place on a cookie sheet taken straight from the freezer (to help keep from melting). Drizzle each rolled crepe with hot fudge syrup (warmed in the microwave), strawberry syrup, and top with whipped cream and a cherry or two. SERVE IMMEDIATELY!!! I usually make this for a fun dessert when my Niece and nephews are visiting, as having them as a helping assembly line makes preparing these so much easier!!! Enjoy guys!!!
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.
BANANA CREPES
These are delicious dessert or breakfast crepes with banana flavor within the crepe itself. They are really good with Recipe #209347. I like to use a paper towel with a little butter on it to swipe the pan before adding the batter. This recipe works best with a non-stick pan or a crepe maker. You must use a very ripe banana to get the full banana flavor. The recipes include very detailed instructions which are great if this is your first time to make crepes. From Crepes & Omelettes.
Provided by cookiedog
Categories Breakfast
Time 35m
Yield 18-22 5-inch crepes
Number Of Ingredients 8
Steps:
- Place ingredients in blender or food processor container in the order listed.
- Cover and blend on high 20 to 30 seconds. Scrape sides of container. Blend a few more seconds.
- PAN PREPARATION: If using a non-stick spray shortening, spray pan before heating. Before cooking the first crepe put 1/2 teaspoons butter into pan. If the pan is well seasoned it should not be necessary to add more butter for each crepe.
- PAN TEMPERATURE: Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crepe will cook on one side in approximately 1 minute. (On my stovetop I set to medium-low). Crepes should be pale in color, not dark brown.
- TO COOK CREPES: Two or three tablespoons of batter is usually enough to cover the bottom of a 6 to 7 inch crepe pan. ( I use a 10 inch pan with scant 1/4 cup batter). If necessary adjust the amount needed for the pan you are using.
- Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. If you put in more than just a thin coating, pour the excess back into the bowl. This will leave a small flap on the crepe but it won't be noticed when the crepe is filled and folded. (Caution: If crepe pan is not hot enough, the whole crepe may fall back into the batter when you pour out the excess. It is important to have the pan at the correct temperature before starting to cook.).
- WHEN TO TURN: The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a long thin spatula or knife so you have a starting place to pick up the crepe with your fingers (or the spatula) then simply flip it over. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.
- Crepe is ready when the second side is set (not wet).
- IF PAN STICKS IN ONE SPOT: Put more butter or oil in the pan and wipe with a paper towel. Once a crepe pan is seasoned, it should not be necessary to add more butter or oil for each crepe. It may be necessary to discard the first crepe or two until the pan is properly seasoned and the temperature is right.
- AFTER THE CREPES ARE COOKED: Stack cooked crepes on a plate. They will be easier to separate if they are not placed squarely on top of each other. It is not necessary to put foil or waxed paper between each crepe.
- PRESENTATION: Crepes can be filled and rolled or folded into quarters.
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