Its been a while since I last flipped through this recipe book, decided to make banana cream crepe for breakfast…
- 1 cup all-purpose flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1 1/2 cup milk
- 1 Tbsp melted butter
- 1/2 tsp vanilla extract
(B) Banana Cream Topping
- 2/3 cup whipping cream
- 2 large bananas
- 2 tbsp powdered sugar
- 2 tsp lemon juice
- 1/2 tsp ground nutmeg
- Pecan halves for garnish
To prepare Banana Cream Topping:
- In a medium-size bowl, beat cream until soft peaks form.
- Peel bananas; mash them with sugar and lemon juice.
- Fold the cream into the bananas.
- Season with nutmeg.
- Refrigerate until ready to use.
To prepare crepe:
Sift the flour with the salt into a bowl.
Make a well in the center and add the egg and egg yolk.
Slowly add half the milk into the bowl, stirring constantly.
Add melted butter and vanilla; beat well until smooth.
Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.
Heat a well greased 9-inch skillet. Add 1/2 cup batter. Distribute the batter evenly to cover the bottom by tipping the skillet from side to side.
Cook until the bottom is golden brown, turn and remove to a plate.
- Fold crepes into quarters.
- Arrange on serving plate and top with banana cream.
- Garnish with pecans.