Instructions for Making Banana Crepes
- French Banana Pancakes:
Mix the ingredients
for the crepes above together -- You can also use a blender
(I know my Nana would not approve, but in a hurry it gets
the job done faster and it all still comes out the same.)
In a non-stick crepe pan, or small 6"
non-stick skillet, pour a quarter of a ladel full of crepe
mix in the pan and roll pan with your wrist to coat the bottom
of the pan. You want to make sure they are not too thick.
- This may be a bit of trial and error at first, but by the
3rd crepe you should have the thickness correct.
Slice each banana long ways so they are
sliced in to 3 - 4 slices each.
Next, add the butter in to the skillet and
let it melt.
Next add in all of the rest of the ingredients
slowly stirring them in.
Once all of the above is well blended together,
go ahead and add in half of your bananas. Spoon the filling
over the sauce, put your timer on for 2-3 minutes to let the
bananas and the sauce blend together. Take the first half
of the bananas out of the pan and set aside in a bowl or on
a plate and repeat with the rest of the bananas. (Leave the
sauce in the pan).
Once all of the bananas have been blended
in the sauce; you will take your crepes, and add a few slices
of the banana to the inside of each crepe and roll them up.
Repeat until all of the bananas are gone.
Next take the sauce that is left in the
pan, and drizzle over the top of the banana crepes (See
notes above about how much is left and the possibility that
you may want to make more sauce), and to finish them off,
add whipped topping.
servings: Approx 6 (2 Crepes per serving)