BANANA CREPES
Steps:
- In a bowl, whisk together first 6 ingredients; let stand 20 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , For filling, place butter, sugar, orange zest and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm., To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.
Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 226mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA CREPES
These are delicious dessert or breakfast crepes with banana flavor within the crepe itself. They are really good with Recipe #209347. I like to use a paper towel with a little butter on it to swipe the pan before adding the batter. This recipe works best with a non-stick pan or a crepe maker. You must use a very ripe banana to get the full banana flavor. The recipes include very detailed instructions which are great if this is your first time to make crepes. From Crepes & Omelettes.
Provided by cookiedog
Categories Breakfast
Time 35m
Yield 18-22 5-inch crepes
Number Of Ingredients 8
Steps:
- Place ingredients in blender or food processor container in the order listed.
- Cover and blend on high 20 to 30 seconds. Scrape sides of container. Blend a few more seconds.
- PAN PREPARATION: If using a non-stick spray shortening, spray pan before heating. Before cooking the first crepe put 1/2 teaspoons butter into pan. If the pan is well seasoned it should not be necessary to add more butter for each crepe.
- PAN TEMPERATURE: Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crepe will cook on one side in approximately 1 minute. (On my stovetop I set to medium-low). Crepes should be pale in color, not dark brown.
- TO COOK CREPES: Two or three tablespoons of batter is usually enough to cover the bottom of a 6 to 7 inch crepe pan. ( I use a 10 inch pan with scant 1/4 cup batter). If necessary adjust the amount needed for the pan you are using.
- Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. If you put in more than just a thin coating, pour the excess back into the bowl. This will leave a small flap on the crepe but it won't be noticed when the crepe is filled and folded. (Caution: If crepe pan is not hot enough, the whole crepe may fall back into the batter when you pour out the excess. It is important to have the pan at the correct temperature before starting to cook.).
- WHEN TO TURN: The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a long thin spatula or knife so you have a starting place to pick up the crepe with your fingers (or the spatula) then simply flip it over. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.
- Crepe is ready when the second side is set (not wet).
- IF PAN STICKS IN ONE SPOT: Put more butter or oil in the pan and wipe with a paper towel. Once a crepe pan is seasoned, it should not be necessary to add more butter or oil for each crepe. It may be necessary to discard the first crepe or two until the pan is properly seasoned and the temperature is right.
- AFTER THE CREPES ARE COOKED: Stack cooked crepes on a plate. They will be easier to separate if they are not placed squarely on top of each other. It is not necessary to put foil or waxed paper between each crepe.
- PRESENTATION: Crepes can be filled and rolled or folded into quarters.
GRANDMA NANCY'S CREPE RECIPE
Steps:
- Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.
BANANA CARAMEL PECAN CREPES
Make and share this Banana Caramel Pecan Crepes recipe from Food.com.
Provided by Lacy S.
Categories Dessert
Time 40m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all ingredients for the crepes.
- Heat a small skillet over med high heat and spray with non-stick cooking spray.
- Pour 1/4 cup of batter in skillet and swirl around to coat the bottom of the pan.
- When the crepes begin to pull away from the side of the pan flip crepe and cook for about 30 seconds.
- Remove from pan and set aside.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add pecans; saute 1 minute.
- Add bananas; saute 2 minutes.
- Drizzle with 1/3 cup syrup; cook 1 minute.
- Remove from heat.
- Spoon about 1/3 cup banana mixture into the center of each crepe.
- Fold sides and ends over.
- Place on a serving platter, seam sides down; drizzle with remaining syrup.
Nutrition Facts : Calories 263.6, Fat 13.3, SaturatedFat 6.2, Cholesterol 59.9, Sodium 130.7, Carbohydrate 33.5, Fiber 3, Sugar 11.3, Protein 5
EASY SAVOURY CREPES
Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h35m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
- Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
- Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
- Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
- Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g
CHOCOLATE CREPES WITH BANANA
I have been looking for a sweet crepe recipe, but couldn't find one that I loved, so I experimented until I came up with this chocolate one! My family loves this!
Provided by Jessica Norman
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a small skillet over medium heat.
- Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
- Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
- Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
- Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
- Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 43.4 g, Cholesterol 92.7 mg, Fat 25.2 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 15.1 g, Sodium 137.8 mg, Sugar 27.3 g
SAVORY BEEF FILLING FOR CREPES
Most recipes for crepes are generally the same, tweaked for personal tastes so I will leave out the crepes recipe for now. The beef sauce is a recipe that I've developed loosely from beef stroganoff, made with beef stew meat, potatoes, green onions, and any veggies you choose (I prefer carrots and/or broccoli.) The result of this recipe is a creamy, savory dinner that'll leave you wanting more. Serve sauce inside or on top of crepes.
Provided by Corrie Bergmann
Categories Sauces
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
- Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
- Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
- Serve sauce inside or on top of crepes.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 24.8 g, Cholesterol 81 mg, Fat 27 g, Fiber 4.4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 327.9 mg
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
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