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
CREPES WITH CARAMEL SAUCE AND TOASTED PECANS
Categories Milk/Cream Egg Nut Dessert Bake Pecan Brandy Spring Pan-Fry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crepes:
- Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
- Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
- For sauce:
- Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
- Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
- Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.
TALL CARAMEL-BANANA 'N PECAN PIE
Caramel topping, pecans and fresh bananas bring the sweet, the crunchy and the sweet to this luscious pie. And it only takes 15 minutes to prep.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in 2 cups whipped topping with whisk; set aside.
- Spread 1/4 cup caramel topping onto bottom of crust; top with layers of 1/4 cup pecans, bananas and cream cheese mixture. Cover with remaining whipped topping and pecans.
- Refrigerate 2 hours. Drizzle with remaining caramel topping just before serving.
Nutrition Facts : Calories 560, Fat 35 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 75 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS
Provided by Elizabeth Falkner
Categories Cake Milk/Cream Rum Blender Egg Fruit Nut Dessert Bake Quick & Easy Lime Banana Pecan Fall Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- For banana-caramel cream:
- Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
- Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
- Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
DECADENT BANANA CREPES
Make and share this Decadent Banana Crepes recipe from Food.com.
Provided by Marie
Categories Dessert
Time 30m
Yield 6 serving(s)
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.
- To make sauce:.
- Melt butter in a large skillet.
- Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
- Add bananas; cook for 2 to 3 minutes, spooning sauce over them.
- Remove from heat.
- Spoon banana slices on crepe, roll up and place on serving platter.
- Spoon sauce over crepes.
- Top with whipped cream and garnish with a pinch of cinnamon.
Nutrition Facts : Calories 661, Fat 44, SaturatedFat 26.9, Cholesterol 207.5, Sodium 293.1, Carbohydrate 61.6, Fiber 2.8, Sugar 32.6, Protein 8.4
BANANA-PECAN CARAMEL TART
Bananas, pecans, and caramel marry in this decadent dessert tart that's a twist on pecan pie.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
- On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
- Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
- Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
- Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.
Nutrition Facts : Calories 427.7 calories, Carbohydrate 43.4 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 171.1 mg, Sugar 21.2 g
SKINNY CHOCOLATE CREPES WITH BANANA-PECAN TOPPING
75% less sat fat • 100% less cholesterol than the original recipe. Don't be fooled! This impressive dessert is much easier to make than it looks and much less decadent than it tastes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg product, oil, and vanilla; whisk until combined.
- Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
- Peel bananas; halve lengthwise, then crosswise. Preheat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
- In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
- To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.
Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 crepe, 1/2 banana, 1/2 tablespoon sauce, and 1/2 tablespoon pecans, Sodium 75 mg, Sugar 12 g, TransFat 0 g
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!
BANANAS IN CARAMEL SAUCE
A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.
Provided by Sarah Hand
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
- Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.
Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g
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- Melt butter in a large nonstick skillet over medium-high heat. Add pecans; sauté 1 minute. Add bananas; sauté 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.
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