banana crepes |
1 cup all-purpose flour |
1/4 cup confectioners' sugar |
2 eggs |
1 cup milk |
3 tablespoons butter, melted |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/3 to 1/2 cup butter |
1/2 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup half-and-half cream |
4-5 bananas, halved lengthwise or sliced 1/2-inch thick |
1-1/2 cups whipped heavy cream |
1 pinch ground cinnamon |
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 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. |
roll a crepe around each banana half (or spoon banana slices on crepe and roll) and place on serving platter. spoon sauce over crepes. top with whipped cream and a pinch of cinnamon. |
