Banana Crepes

PREP: 20 min. + stand­ing COOK: 10 min. MAKES: 12 stuffed crepes

Simple & Delicious - - SIMPLY CLASSIC - —Freda Becker, Gar­rettsville, OH

I like to grid­dle up a big batch of my fruit-filled crepes for par­ties.

2 large eggs

³/4 cup 2% milk

1/₂ cup all-pur­pose flour 1 Tbsp. but­ter, melted 1 Tbsp. su­gar

1/₈ tsp. salt


1/₂ cup but­ter, cubed

²/₃ cup su­gar

4 tsp. grated or­ange peel

²/₃ cup or­ange juice

6 medium firm ba­nanas, peeled and sliced

Fresh rasp­ber­ries, op­tional

1. In a bowl, whisk to­gether first six in­gre­di­ents; let stand 20 min­utes.

2. Heat a lightly greased 8-in. non­stick skil­let over medium heat. Fill a 1/4-cup mea­sure half­way with bat­ter; pour into cen­ter of pan. Quickly lift, tilt and ro­tate pan to coat bot­tom evenly. Cook crepe un­til top ap­pears dry; turn over and cook un­til bot­tom is cooked, 15-20 sec­onds. Re­move to a wire rack. Re­peat with the re­main­ing bat­ter, greas­ing pan as needed.

3. For sauce, put but­ter, su­gar, or­ange peel and or­ange juice in a large skil­let; bring to a boil, stir­ring to dis­solve su­gar. Re­duce heat to medium; add ba­nanas to warm.

4. To serve, spoon ba­nanas onto cen­ter of crepes; fold into quar­ters. Top with re­main­ing sauce and, if de­sired, rasp­ber­ries.

PER 2 STUFFED CREPES 443 cal., 20g fat (12g sat. fat), 110mg chol., 226mg sod., 64g carb. (43g sug­ars, 3g fiber), 6g pro. HEALTH TIP Try these crepes with other whole­some fill­ings: straw­ber­ries, Greek yo­gurt or a sprin­kle of gra­nola for crunch.

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