BANANA CREPES WITH RASPBERRY MELBA SAUCE RECIPE | CDKITCHEN.COM

Banana Crepes With Raspberry Melba Sauce Recipe | CDKitchen.com image

Provided by @MakeItYours

Number Of Ingredients 24

Raspberry Melba Sauce
12 ounces frozen raspberries, thawed
3 tablespoons granulated sugar
1/2 lemon, juiced
1/4 cup B and B liqueur
1 teaspoon cornstarch, DISSOLVED IN
1 tablespoon cold water
Batter
1 1/4 cup milk
1 egg
1 egg yolk
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 pinch salt
1 teaspoon vegetable oil
Banana Filling
2 tablespoons butter
1/3 cup brown sugar, packed
2 tablespoons tart orange or lime marmalade
4 firm ripe bananas, diced
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1/4 cup B and B liqueur
1/4 teaspoon ground cinnamon

Steps:

For Batter: In a blender or food processor, combine all of the ingredients, except the oil, and blend together for 10 to 15 seconds. In a crepe pan, heat the oil on medium-high heat. Spoon 2 tablespoons of the batter into the hot pan to cover the bottom. Cook the crepe for 40 seconds, then turn and cook until set. Repeat the procedure with the remaining batter. As each crepe is prepared, stack and set aside. For Filling: In a medium-sized skillet, combine the butter, sugar, and marmalade and heat until thoroughly melted and combined. Add the bananas and cook gently for 2 to 4 minutes. Stir in both extracts and liqueur and gently mix in the cinnamon. Spread the Raspberry Melba Sauce into the well of each dessert plate. Fill each crepe with the banana mixture and roll up. Place 2 to 3 crepes on top of the sauce and drizzle more sauce over the top. Serve immediately For Raspberry Melba Sauce: In a blender or food processor, combine all of the ingredients, except the dissolved cornstarch, and blend for 10 to 15 seconds. Strain the mixture through a sieve into a medium-sized saucepan and slowly bring to a boil. Add the dissolved cornstarch, stirring constantly, until thickened. Cover and set aside.