My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- In a small bowl, combine the water, milk, eggs, butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
- Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between.
- In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm.
- In a small bowl, combine sour cream and confectioners' sugar. Spread over each crepe. Spoon banana filling over sour cream filling; sprinkle with almonds. Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds.
- Yield: 1 dozen.
- Originally published as Creamy Banana Crepes in Country Woman
- May/June 2003, p31
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