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Banana Crepes

Ahhhh, nothing says brunch like crepes! You can really use any filling you want, I just happen to love banana crepes.

Makes 12 crepes

Ingredients:

1 cup spelt flour

1/4 cup powdered sugar

2 eggs

1 cup milk

3 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup butter

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup half-and-half cream

6 bananas, halved lengthwise

1 1/2 cups whipped heavy cream

1 pinch ground cinnamon

Directions:

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 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.

Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a sprinkle of cinnamon.

The post Banana Crepes appeared first on The National Herald.

Source: The National Herald
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