Best Banana Caramel Pecan Crepes Recipes

BANANA CARAMEL PECAN CREPES

Steps:

• Mix together all ingredients for the crepes.
• Heat a small skillet over med high heat and spray with non-stick cooking spray.
• Pour 1/4 cup of batter in skillet and swirl around to coat the bottom of the pan.
• When the crepes begin to pull away from the side of the pan flip crepe and cook for about 30 seconds.
• Remove from pan and set aside.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add pecans; saute 1 minute.
• Add bananas; saute 2 minutes.
• Drizzle with 1/3 cup syrup; cook 1 minute.
• Remove from heat.
• Spoon about 1/3 cup banana mixture into the center of each crepe.
• Fold sides and ends over.
• Place on a serving platter, seam sides down; drizzle with remaining syrup.

CARAMEL BANANA CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
• Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
• Remove from heat and cool.
• Spread half of the banana mixture on half of one crepe.
• Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
• Repeat with the other crepe.
• Serve with whipped cream and a drizzle of caramel sauce.
• Enjoy!

DECADENT BANANA CREPES

Steps:

• Sift flour and powdered sugar into a mixing bowl.
• Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6-inch skillet.
• Add about 3 tablespoons batter.
• Tilt skillet so that batter spreads to almost cover the bottom of skillet.
• Cook until lightly browned; turn and brown the other side.
• Repeat process with remaining batter, grease skillet as needed.
• To make sauce:.
• Melt butter in a large skillet.
• Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
• Add bananas; cook for 2 to 3 minutes, spooning sauce over them.
• Remove from heat.
• Spoon banana slices on crepe, roll up and place on serving platter.
• Spoon sauce over crepes.
• Top with whipped cream and garnish with a pinch of cinnamon.

BANANAS FOSTER CRêPES

Steps:

• To make the crêpes, whisk together the flour, granulated sugar, and salt in a medium bowl. Whisk together the milk, 2 tablespoons water, the eggs, and the butter in a small bowl. Add to the flour mixture and whisk to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.
• Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and brush the bottom and sides with melted butter. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
• To make the topping, whip the heavy cream with a handheld electric mixer or a balloon whisk until soft peaks form, add the crème fraîche and cinnamon, and whisk until combined.
• Place the crêpes, pale side up, on a flat surface, arrange 5 slices of banana down the center of each crêpe, and roll tightly. Place 2 crêpes on each of 4 large plates and add a few slices of banana. Top with a large dollop of the whipped cream and chopped walnuts and spoon some of the caramel sauce over the crêpes. Dust with some of the cinnamon confectioners' sugar and garnish with mint sprigs if desired.
• CARAMEL SAUCE
• Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color. Cook until deep amber in color, about 8 minutes.
• While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat. Remove from the heat and keep warm.
• When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful; the hot mixture will bubble. Whisk until smooth. Remove from the heat and stir in the cinnamon, orange liqueur, and rum. The sauce can be cooled, covered, and refrigerated for up to 1 week. Reheat over low heat or in the microwave. Serve warm.