Banana Foster Crepes
Banana Foster Crepes combine two of my favorite desserts – homemade crepes and bananas fosters! This slimmed down make-over is delicious and perfect anytime you're craving something sweet!
Servings:
6
yield(s)
Prep Time:
5
mins
Cook Time:
30
mins
Total Time:
35
mins
Ingredients
For the Crepes
-
1/2
cup
all purpose or white whole wheat flour
-
3/4
cup
1% milk, or milk of your choice
-
1
large egg
-
1/2
tsp
oil, olive or grapeseed
-
nonstick spray
For the Bananas Foster
-
1 1/2
tsp
salted butter, coconut oil for dairy-free
-
3
tbsp
brown sugar
-
1/8
tsp
cinnamon
-
1 1/2
tsp
vanilla extract
-
3
medium ripe bananas, sliced into 1/4-inch thick slices on the bias
-
3/4
cup
vanilla ice cream, or dairy-free ice cream
Instructions
-
In a blender, blend flour, milk, eggs and oil until smooth.
-
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.
-
Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
-
Cook for 1 minute or until bottom of crepe is light golden brown.
-
Flip; cook 30 seconds to 1 minute or until light golden brown.
-
Set aside on a plate and repeat with remaining crepe mixture until you have 6.
-
For the bananas, melt the butter over low heat in a large non-stick skillet.
-
Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.
-
Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.
-
Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.
-
Remove from heat.
-
To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.
-
Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.