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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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! Ingredients:
3/4 cup water |
3/4 cup milk |
2 eggs |
2 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
banana filling: |
3 tablespoons butter |
3 tablespoons brown sugar |
3 medium firm bananas, cut into 1/4-inch slices |
sour cream filling: |
1 cup (8 ounces) sour cream |
2 tablespoons confectioners' sugar |
1/2 cup slivered almonds, toasted |
additional confectioners' sugar and toasted almonds |
Directions:
1. In a small bowl, combine the water, milk, eggs, butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between.
3. 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.
4. In a small bowl, combine sour cream and confectioners' sugar. Spread over each crepe. Spoon banana filling over sour cream filling; sprinkle with almonds. Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds. Yield: 1 dozen.
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