CARAMEL BANANA CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
- Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
- Remove from heat and cool.
- Spread half of the banana mixture on half of one crepe.
- Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
- Repeat with the other crepe.
- Serve with whipped cream and a drizzle of caramel sauce.
- Enjoy!
FRENCH CREAM CREPES WITH RASPBERRY SAUCE
I first made this for Girl Scout Thinking Day in 92 or 93. I made over 300 of them! Somewhere along the line I lost the cookbook, but then a friend of mine had the exact same cookbook and let me have it! I'm posting it here so I don't loose it again. I made them again for a NYE party to ring in 2011, they're just as great as I remember them! The parts can be made the day before and assembled right before needed.
Provided by Buzymomof3
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For Filling:.
- In saucepan, combine sugar and flour and stir in milk.
- Cook over low heat, stirring constantly until thick.
- In small bowl beat 4 eggs.
- Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
- Keep cooking over low heat stirring constantly for about 2 more minutes.
- Stir in butter and vanilla and set pan aside to cool.
- Sauce:.
- Thaw raspberries.
- Heat fruit to get juice started (or microwave),
- Combine sugar and cornstarch and stir into fruit.
- Cook over low heat, stirring until thick.
- Cool.
- Assemble:.
- Put a spoonful of filing in crepe and fold in favorite pattern.
- Top with a spoonful of warm sauce.
- I've made all the parts a day or two before, and assembled later with great results.
- Enjoy!
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 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-RASPBERRY CREPES RECIPE
Delight your taste buds with a Banana-Raspberry Crepes Recipe that's sure to please. This Banana-Raspberry Crepes Recipe includes a mixture of puréed raspberries, banana slices, sour cream and whipped topping.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Combine flour, sugar and baking powder in large bowl with whisk. Add milk, egg product and margarine; mix well. Let stand 30 min.
- Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 16 crêpes.
- Blend raspberries in blender until smooth; strain to remove seeds. Remove 3 Tbsp. raspberry purée; place in medium bowl. Add sour cream and extract; mix well. Gently stir in COOL WHIP.
- Slice bananas. Spoon about 2 Tbsp. COOL WHIP mixture onto center of each crêpe. Top with bananas. Fold opposite sides of each crêpe over filling. Serve topped with remaining raspberry purée.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MELBA SAUCE
A versatile raspberry sauce. Can be used in Peach Melba, Raspberry Fool, or even drizzled over a piece of pound cake. **Tips below.
Provided by Debbwl
Categories Sauces
Time 25m
Yield 1 1/4 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Thaw raspberries.
- Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
- Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
- Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
- **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
- **If sauce becomes too thick, add water, bring to a boil and stir until smooth.
CHOCOLATE CREPES WITH RASPBERRY SAUCE
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., 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., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 202mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 6g fiber), Protein 7g protein.
RASPBERRY MELBA SAUCE
Steps:
- Puree all the ingredients, then pass through a strainer to remove the seeds.
COCONUT CRêPES WITH RASPBERRY SAUCE
Flecked with desiccated coconut for added texture, these pancakes drizzled in a fruity sauce make a delicious low sugar brunch or dessert
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Dessert, Treat
Time 35m
Number Of Ingredients 8
Steps:
- Set aside 6 of the raspberries. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
- To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crêpes per person with a drizzle of the sauce and a little of the remaining toasted coconut.
Nutrition Facts : Calories 265 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
RASPBERRY MELBA SAUCE RECIPE
Provided by á-170456
Number Of Ingredients 4
Steps:
- Puree all the ingredients, then pass through a strainer to remove the seeds. This recipe yields 2 cups. Nutritional Analysis Per 2-tablespoon Serving: 61 calories, 15g carbohydrates, no protein, no fat, no cholesterol.
HOMEMADE RASPBERRY SAUCE FOR PANCAKES OR CREPES
This delicious homemade and easy raspberry sauce is great to top your favorite pancakes or crepes. Add whipped cream and you have the perfect dessert! I love serving this for brunch too.
Provided by Johlene
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 3
Steps:
- Combine raspberries, sugar, and vanilla extract in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 41.2 g, Fat 0.2 g, Fiber 5.5 g, Protein 0.9 g, Sodium 1.3 mg, Sugar 35.7 g
CREPES MELBA
Number Of Ingredients 16
Steps:
- Crepes: 1. Place ingredients for crepes in blender or food processor in the order listed. Blend at high speed for 20 to 30 seconds. Scrape down sides of the container. Blend a few more seconds. 2. Spray a crepe pan with no stick spray before heating. Before cooking first crepe, put 1/2 teaspoon butter into pan. (You have reached the correct temperature when the batter sizzles slightly when poured into the pan and the first side cooks in approximately 1 minute. 3. Crepes should be pale in color, not dark brown. Place 2 or 3 Tablespoons of batter into a 6- to 7-inch crepe pan. Quickly tilt the pan so the batter covers the bottom of the pan entirely. Turn the crepe when it begins to set and crisp around the edges. Loosen around the edge with a spatula and flip it over. Cook a few more seconds and slide the crepe out of the pan onto a plate. 4. Stack them on top of each other until they are all made. Set aside crepes. Filling: 1. Whip the cream until soft peaks form. Stir in 1/4 cup of sugar and beat until stiff. Fold whipped cream into ricotta cheese. 2. Make sauce now. When crepes are ready to fill, add peaches to cheese mixture and spoon into crepes. Place filled crepes on serving dishes. Sauce: 1. Pour fresh raspberries in blender strain to remove seeds. Add 1/3 cup sugar and Triple Sec. Heat sauce just before serving. Spoon warm raspberry sauce over crepes.
Nutrition Facts : Nutritional Facts Serves
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