BANANA-STUFFED CREPES WITH HAZELNUT SAUCE
Crepes are known for being versatile, but this banana/nutella combination is to die for!
Provided by Stephen Williams
Categories Breakfast and Brunch Crepes
Time 54m
Yield 6
Number Of Ingredients 14
Steps:
- Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
- Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
- Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
- Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
- Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 73.3 g, Cholesterol 236.7 mg, Fat 27.9 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 12.8 g, Sodium 326.7 mg, Sugar 55.4 g
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 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
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 AND YOGURT CREPES
Thin and elegant crepes filled with a smooth, pureed nutrient-rich, low-fat yogurt, vanilla and honey mixture, and fresh sliced bananas. Yogurt contains lactose, but its live and active cultures help with digestion, making this recipe a friendly option for those who are lactose intolerant.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together fat-free or low-fat lactose-free 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.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 50.6 g, Cholesterol 44 mg, Fat 1.6 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 113.9 mg, Sugar 29.6 g
CLASSIC BANANA BREAD WITH YOGURT
I got this recipe from Cooking Light, but modified it to suite my needs (and the family's). My requirements were for it be lower in fat, healthier. My family's requirements was that it had to have chocolate chips. So we compromised and I came up with this alternative. I always cook my loaves in smaller loaf pans as they cook better and they cut easier when they are frozen. Leftover batter can be put in muffin tins.
Provided by Abby Girl
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
- Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
- Add flour mixture; beat at low speed just until moist. Spoon batter into an loaf pan coated with cooking spray.
- Bake at 350°F for 50 minutes to 1 hour (depending on size of loaf pans) or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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