The woman behind my favorite cupcake in town shares a recipe with us just in time for Valentine’s Day. Banana crepes courtesy of Wendy Thompson, A Cookie and a Cupcake. You just know these are going to be good!
Banana Crepes
- 6.5 oz milk
- 2 oz heavy cream
- 2 oz sugar
- 1/8 tsp cinnamon
- 1.5 egg
- 1/4 vanilla bean
- pinch salt
** Blend together and strain through a sieve - 1 oz yellow corn meal
- 1.75 oz graham cracker crumbs
** add to strained mixture and mix by hand
Heat an 8-inch nonstick sauté pan over medium heat. Lightly brush the pan with melted butter. Pour batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used
Caramelized bananas
- 8 oz sliced ripe banana
- 2/3 oz light brown sugar
- 1/4 oz butter
- pinch cinnamon
Heat sauté pan; add butter and brown sugar. When melted add bananas and cinnamon, cook for a couple minutes.
Lay flat one crepe, add a little vanilla pudding, caramelized bananas and roll up. Serve with some chocolate sauce, crushed nougat and some whip cream and enjoy!
This post was sponsored by Heinen’s. When making these crepes for yourself or for your Valentine, Carolyn from the Pepper Pike store thinks giosolo moscato would pair very well. She says a sweet wine will do the trick – even a sweet Riesling would be nice.
Hmmm, these sound really good. I do something similar with the bananas as a topping for french toast but I like the crepe idea.
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