Banana Crepes Recipe

By pattie_d

Ingredients

• 1/2 cup butter, cubed
• 1/2 cup packed brown sugar
• 4 medium ripe bananas, halved lengthwise
• 4 prepared crepes (9 inches)

Details

Servings 4
Preparation time 5mins
Cooking time 10mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, melt butter. Add brown sugar; heat and stir until sugar is dissolved. Add bananas; cook until light golden brown, turning once.

In an small ungreased skillet, heat crepes for 10 seconds on each side or until warm.

Place two banana halves in the center of each crepe. Fold sides over filling and roll up; drizzle with brown sugar mixture.

Nutritional Analysis: 1 filled crepe equals 457 calories, 24 g fat (15 g saturated fat), 67 mg cholesterol, 324 mg sodium, 62 g carbohydrate, 3 g fiber, 2 g protein.
Warm Banana Crepes published in Weeknight Cooking Made Easy Annual 2005, p313

Banana Basics
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.