Creamy Banana Crepes Recipe

By Valarie

Ingredients

• BANANA FILLING:
• 3/4 cup water
• 3/4 cup milk
• 2 eggs
• 2 tablespoons butter, melted [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 tablespoons butter [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
• 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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.
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.
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.
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.