“French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.” - by Jessica Eymann
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 518 cal
- 26%
- Fat
- 28.7 g
- 44%
- Carbs
- 60.7 g
- 20%
Based on a 2,000 calorie diet
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Reviews (204)
Rate This Recipe
"These crepes are the best!!! I took the advice of a few of the reviewers. I began by starting with the bananas first. I allowed them to cook while I prepared the crepes. I used a blender to make a..." See more smooth batter, and I also doubled the ingredients for the sauce. This is a definite keeper!!!"
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