Creamy Banana Crepes

By mirelsonp

Good for lunch, dinner, or dessert.

Ingredients

• Banana Filling:
• 3/4 cup water
• 3/4 cup milk
• 2 eggs
• 2 Tbsp, butter melted
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 3 Tbsp butter
• 3 Tbsp brown sugar
• 3 medium firm bananas, cut into 1/4-inch slices
• Sour Cream Filling:
• 1 cup (8 oz) sour cream
• 2 Tbsp confectioners sugar
• 1/2 cup slivered almonds, toasted
• Additional confectioners sugar and toasted almonds

Details

Servings 1

Preparation

Step 1

In a small mixing 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.

Heat a lightly greased 8-inch nonstick skillet; pour e 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 between.

For banana filling, in a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. add bananas; toss to coat. Remove from heat; keep warm. For sour cream filling, 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.