BREAKFAST CREPES – Whether you like whole wheat or white flour crepes… breakfast is a great time to serve CREPES. A sweet crepe with sautéed bananas is one of our favorites, as good as breakfast gets!
RECIPE
CREPES:
- 3/4 c flour
- 1/2 c cream and 1/2 c milk
- 1/4 c granulated sugar
- 2 TBS brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 3 eggs
- 1 TBS softened butter
- Blend all ingredients together in a blender until very well mixed.
- In a warm crepe pan or small sauté pan, coated with melted butter, over medium heat, pour about 3 tbsp of the batter and tilt the pan to spread the batter over the entire bottom.
- Cook for 30 seconds and then using a spatula, flip the crepe and continue cooking for 15-20 more seconds.
- Remove, when blonde on the back side — your crepe is cooked.
- They are thin, it doesn’t take much time per crepe.
- Stack the crepes as they are cooked.
- After cooking, cover the crepes until they are ready to be served.
BANANA FILLING
Peel one banana for each crepe
Cut the bananas into 3” sections and split those down the center. (Rounds work too.)
Sprinkle cinnamon on both sides of the bananas.
Melt a knob of butter in a saucepan on top of the stove.
Place the cut bananas in the butter to brown and flip them after they have caramelized on one side.
Natural sugars in the bananas come to the surface – the sweetness, butter, and cinnamon make for a lovely naturally desert-like flavor.
Place the sautéed bananas in a crepe and fold them into a wedge on the serving plate.
Delicious!
(SOURCE: Various, but the most credit goes to https://tangledwithtaste.com where this recipe was adapted.)
