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
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.
BEST BANANA YOGURT BREAD
This bread is different because I use banana-flavored yogurt and sliced bananas instead of mashed. The consistency is lighter, not dense - definitely different and delicious!
Provided by betsysmom
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
- Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
- Pour batter into the prepared loaf pan.
- Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 59.7 g, Cholesterol 77.3 mg, Fat 13.2 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 7.8 g, Sodium 109.9 mg, Sugar 36.3 g
BANANA GINGER CREPES WITH YOGURT
This is a great "do most of the work ahead of time" recipe. I like to have crepes ready in the freezer for a quick tea time sweet or after Dinner dessert.The combination of ginger, banana & yogurt will keep your guests guessing. The vanilla is optional or you may like some cinnamon in the filling.
Provided by Bergy
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Crepes: In your blender or food processor beat the eggs until creamy.
- Add sugar; beat.
- Add milk; beat.
- Slowly add flour and beat until very smooth.
- Wipe a non stick 12-inch skillet with a bit of butter or margarine.
- Pour in enough batter to form a thin layer, tilt the pan to spread it evenly over the bottom.
- Your layer should not be thicker than an 1/8-inch.
- Cook over medium heat, when the bottom is golden flip and cook for another minute Place on a place (light side up) and cover with a piece of wax paper.
- Continue to cook all the crepes.
- Cover the crepes with plastic wrap.
- You may now freeze them for later use or have them ready for the last minute filling and serving.
- Filling: Gently mix all the ingredients.
- Place a crepe on a serving plate (light side up) and spoon on a generous amount of the filling (about 1/4 cup it's up to you).
- Flip up the bottom of the crepe and fold in the sides.
- Sprinkle with pine nuts and if you wish add a sprinkle of confectioners sugar. Allow 2 crepes per serving.
- Serve.
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.
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BANANA AND YOGURT CREPES
From usdairy.com
Servings 4Calories 270 per servingTotal Time 30 mins
- Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
- Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.
- Yield: 2 crepes plus 5 tablespoons of yogurt mixture, per serving Recipe created on behalf of 3-Every-Day™ of Dairy by Chef Federico Elbl, Palermo Viejo, Louisville, Ky.
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