beer-batter-crepes-with-banana-cream-cheese-filling

Beer Batter Crepes with Banana Cream Cheese Filling

0 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    30 m
  • Ready In

    1 h 30 m
Ronn Brown
Recipe by  Ronn Brown

“Easy Sunday brunch. Kids love the caramel flavoring. Serve with additional whipped topping and a dash of nutmeg.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
  2. Toss bananas with enough lemon juice to coat in a separate bowl.
  3. Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
  4. Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
  5. Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
  6. Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
  7. Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Fluffy Carrot Muffins with Cream Cheese Frosting
(138)

Fluffy Carrot Muffins with Cream Cheese Frosting

Blueberry and Banana Cream Cheese Pie
(43)

Blueberry and Banana Cream Cheese Pie

Sour Cream Banana Bread
(36)

Sour Cream Banana Bread

Beer Batter Crepes I
(23)

Beer Batter Crepes I

Red Velvet Pancakes with Cream Cheese Glaze
(13)

Red Velvet Pancakes with Cream Cheese Glaze

Yummy Apple Cinnamon Crepes
(11)

Yummy Apple Cinnamon Crepes

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 516 cal
  • 26%
  • Fat
  • 27 g
  • 42%
  • Carbs
  • 61.3 g
  • 20%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 148 mg
  • 49%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry and Banana Cream Cheese Pie

>

next recipe:

Gourmet Beer Cheese