Ingredients
Crêpes
- 1 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1 Egg
- 1/4 cup Milk
- 1/4 cup Water
- 1 pinch Salt
- Nonstick spray
Banana Cream
- 1.5 oz Cream cheese
- 1/3 cup Sour cream
- 1/3 cup Powdered sugar plus more for dusting
- 1/4 tsp Vanilla extract
- 1 TBSP Butter
- 2 TBSP Brown sugar
- 1/4 tsp Ground cinnamon
- 2 Banana sliced
- 1/3 cups Vanilla wafers crushed
Milk
- 16 oz Milk cold
Instructions
- Melt the butter in a pan or microwave.
- Make the crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a griddle or frying pan over medium-high heat. While the pan is heating, prep the banana.
- Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe until the bottom is light golden brown, for about 2 minutes. Loosen with a spatula, flip over, and cook the other side until nicely golden brown. Repeat for remaining crêpes.
- In a medium bowl, mix together cream cheese and sour cream. Mix in powdered sugar and vanilla. Set aside.
- In a medium skillet, melt butter over medium heat. Add brown sugar and cinnamon and stir until brown sugar begins to caramelize. Gently stir in bananas and cook for 2-3 minutes until caramelized. Remove from heat.
- To finish the crêpes: Fill crepes with the cream mixture and bananas. Top with crushed vanilla wafers. Fold or roll up. Dust with powdered sugar through a fine mesh strainer.
- To serve: Serve crêpes with milk.
Nutrition
Calories: 865kcal | Carbohydrates: 111g | Protein: 19g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 398mg | Potassium: 985mg | Fiber: 4g | Sugar: 66g | Vitamin A: 1486IU | Vitamin C: 11mg | Calcium: 416mg | Iron: 2mg
Banana Cream Crêpes
Ingredients
Crêpes
- 1 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1 Egg
- 1/4 cup Milk
- 1/4 cup Water
- 1 pinch Salt
- Nonstick spray
Banana Cream
- 1.5 oz Cream cheese
- 1/3 cup Sour cream
- 1/3 cup Powdered sugar plus more for dusting
- 1/4 tsp Vanilla extract
- 1 TBSP Butter
- 2 TBSP Brown sugar
- 1/4 tsp Ground cinnamon
- 2 Banana sliced
- 1/3 cups Vanilla wafers crushed
Milk
- 16 oz Milk cold
Instructions
- Melt the butter in a pan or microwave.
- Make the crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a griddle or frying pan over medium-high heat. While the pan is heating, prep the banana.
- Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe until the bottom is light golden brown, for about 2 minutes. Loosen with a spatula, flip over, and cook the other side until nicely golden brown. Repeat for remaining crêpes.
- In a medium bowl, mix together cream cheese and sour cream. Mix in powdered sugar and vanilla. Set aside.
- In a medium skillet, melt butter over medium heat. Add brown sugar and cinnamon and stir until brown sugar begins to caramelize. Gently stir in bananas and cook for 2-3 minutes until caramelized. Remove from heat.
- To finish the crêpes: Fill crepes with the cream mixture and bananas. Top with crushed vanilla wafers. Fold or roll up. Dust with powdered sugar through a fine mesh strainer.
- To serve: Serve crêpes with milk.
Nutrition
Calories: 865kcalCarbohydrates: 111gProtein: 19gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 187mgSodium: 398mgPotassium: 985mgFiber: 4gSugar: 66gVitamin A: 1486IUVitamin C: 11mgCalcium: 416mgIron: 2mg
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