Banana Crepes

Recipe View In a large mixing bowl, sift together the flour and confectioners' sugar. Add the eggs, milk, melted butter, vanilla extract, and salt. Whisk until smooth and free of lumps. (5 minutes)

Recipe View Heat a lightly greased 6-inch non-stick skillet or crepe pan over medium heat. Pour about 3 tablespoons of batter onto the hot skillet, immediately tilting the pan in a circular motion to spread the batter thinly and evenly. (2 minutes)

Recipe View Cook for 1-2 minutes, or until the edges begin to lift and the underside is lightly golden brown. Carefully flip the crepe and cook for another 30-60 seconds, until the second side is also lightly browned. (2 minutes per crepe)

Recipe View Slide the crepe onto a plate and repeat with the remaining batter, greasing the skillet as needed between crepes. Stack the cooked crepes and cover them with a clean kitchen towel to keep them warm and pliable. (30 minutes)

Recipe View In a large skillet over medium heat, melt the 1/4 cup of butter. Stir in the brown sugar, 1/4 teaspoon cinnamon, and nutmeg. Cook, stirring constantly, until the sugar is melted and the mixture is smooth. (3 minutes)

Recipe View Pour in the half-and-half cream and bring to a simmer, stirring occasionally, until the sauce has slightly thickened. (5 minutes)

Recipe View Gently add half of the banana halves to the skillet and cook for 2-3 minutes, spooning the sauce over them as they cook, until they are softened and heated through. Remove the bananas from the skillet and set aside. Repeat with the remaining bananas. (8 minutes)

Recipe View To assemble, lay a crepe flat on a plate. Place a banana half in the center of the crepe and roll it up. Repeat with the remaining crepes and bananas. (10 minutes)

Recipe View Spoon the warm brown sugar-spice sauce generously over the crepes. Top with whipped cream and a pinch of ground cinnamon. Serve immediately and enjoy! (2 minutes)