Banana Foster Crepes
User Reviews
5
Banana Foster Crepes
Description
Banana Foster Crepes first require a smooth batter of flour, milk, eggs, and oil, cooked into delicate, golden crepes. Separately, bananas are cooked gently in a sauce of melted butter, brown sugar, cinnamon, vanilla, and a bit of water, producing a warm, shiny coating that enhances the fruit's sweetness and softness without mashing them. The crepes are then filled with a generous portion of the banana sauce, offering a combination of tender crepe texture and rich, spiced syrup with fruity notes. The recipe finishes by serving these with vanilla ice cream for a temperature contrast and added flavor complexity.
This dish can be served as a refined breakfast or dessert, pleasing those who appreciate gentle sweetness with a hint of cinnamon and vanilla. The soft crepes and banana mixture provide a tender mouthfeel that pairs well with the creamy ice cream.
Ingredients
- 1/2 cup all-purpose flour or white whole wheat flour
- 1 1/2 teaspoons butter coconut oil for dairy-free, salted
- 3/4 cups milk or milk of your choice, 1% fat
- 3 tablespoons brown sugar
- 1 egg large
- 1/8 teaspoon cinnamon
- 1/2 teaspoon neutral cooking oil olive or grapeseed, generic cooking oil
- 1 1/2 teaspoons vanilla extract
- cooking spray nonstick
- 3 banana sliced into 1/4-inch thick slices on the bias, medium ripe
- 3/4 cup vanilla ice cream (or dairy-free ice cream)
Instructions
- In a blender, blend flour, milk, eggs and oil until smooth.
- Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.
- Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
- Cook for 1 minute or until bottom of crepe is light golden brown.
- Flip; cook 30 seconds to 1 minute or until light golden brown.
- Set aside on a plate and repeat with remaining crepe mixture until you have 6.
- For the bananas, melt the butter over low heat in a large non-stick skillet.
- Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.
- Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.
- Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.
- Remove from heat.
- To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.
- Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 185kcal | 9% |
| Carbohydrates | 35.5g | 12% |
| Protein | 4.5g | 9% |
| Fat | 4.5g | 7% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 42.5mg | 14% |
| Sodium | 49mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
