Banana Crepes

IMG_1866
This recipe is from my brother-in-law, Russell’s friend Doug at Keuka Lake, NY.

Banana crepes

Banana Crepes 

Makes 1 dozen

2 Tbs butter
1¼ cup milk (Doug used ¼ buttermilk and 1 cup skim)
½ cup light buckwheat flour
½ cup all-purpose flour
2 eggs

Melt butter in milk on stove. Sift flours together and put in food processor with a pinch of salt. Let milk mixture cool, then pour over flour and combine. Crack eggs and drop in, Process only till blended. Let sit 30 min.

Use 2 Tbs per crepe for 8” pan. Batter will last for several days in fridge or can be frozen.

Banana Filling 

(we had three bananas which was perfect for four crepes—multiply quantities as needed)

3 bananas, sliced (Doug did crosswise, could be lengthwise)
2 Tbs dark rum
Brown sugar to taste (we used 2-3 Tbs)
Cinnamon to taste

Put all ingredients in buttered baking dish and bake at 400 degrees for 12 minutes. When assembling, spoon bananas onto crepes with slotted spoon and roll crepe up. Put a scoop of vanilla ice cream next to each crepe and spoon rest of sauce over it. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s