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!
Creamy Banana Crepes Recipe photo by Taste of Home
Creamy Banana Crepes
Creamy Banana Crepes Recipe photo by Taste of Home
Creamy Banana Crepes
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 2 large eggs, room temperature
- 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, 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. 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 crepes are cool, stack them between pieces of waxed paper or paper towels.
- For banana filling, in a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from heat; keep warm.
- In a small bowl, combine sour cream and confectioners' sugar. Spread over half of each crepe. Top with banana filling and almonds; fold crepes over filling. 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.