Best Banana Royale Crepes Recipes

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BANANA CREPES



Banana Crepes image

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.

Provided by Jessica Eymann

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 20m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
6 bananas, halved lengthwise
1 ½ cups whipped heavy cream
1 pinch ground cinnamon

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.
  • Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
  • Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g

CREAMY BANANA CREPES



Creamy Banana Crepes image

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 Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 16

2 large eggs
3/4 cup water
3/4 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
BANANA FILLING:
3 tablespoons butter
3 tablespoons brown sugar
3 medium firm bananas, cut into 1/4-inch slices
SOUR CREAM FILLING:
1 cup sour cream
2 tablespoons confectioners' sugar
1/2 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., 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 one half of crepes. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners' sugar and almonds.

Nutrition Facts : Calories 429 calories, Fat 25g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 9g protein.

DECADENT BANANA CREPES



Decadent Banana Crepes image

Make and share this Decadent Banana Crepes recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup flour
1/4 cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/3-1/2 cup butter
1/2 cup packed brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup half-and-half
4 -5 bananas, sliced 1/2-inch thick
1 1/2 cups whipped heavy cream
1 pinch cinnamon

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.

Nutrition Facts : Calories 661, Fat 44, SaturatedFat 26.9, Cholesterol 207.5, Sodium 293.1, Carbohydrate 61.6, Fiber 2.8, Sugar 32.6, Protein 8.4

BANANA CREPES



Banana Crepes image

These are delicious dessert or breakfast crepes with banana flavor within the crepe itself. They are really good with Recipe #209347. I like to use a paper towel with a little butter on it to swipe the pan before adding the batter. This recipe works best with a non-stick pan or a crepe maker. You must use a very ripe banana to get the full banana flavor. The recipes include very detailed instructions which are great if this is your first time to make crepes. From Crepes & Omelettes.

Provided by cookiedog

Categories     Breakfast

Time 35m

Yield 18-22 5-inch crepes

Number Of Ingredients 8

2 eggs
1 1/4 cups milk
3 tablespoons oil
1/2 teaspoon vanilla
1 very ripe banana
3 tablespoons sugar
1 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • Place ingredients in blender or food processor container in the order listed.
  • Cover and blend on high 20 to 30 seconds. Scrape sides of container. Blend a few more seconds.
  • PAN PREPARATION: If using a non-stick spray shortening, spray pan before heating. Before cooking the first crepe put 1/2 teaspoons butter into pan. If the pan is well seasoned it should not be necessary to add more butter for each crepe.
  • PAN TEMPERATURE: Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crepe will cook on one side in approximately 1 minute. (On my stovetop I set to medium-low). Crepes should be pale in color, not dark brown.
  • TO COOK CREPES: Two or three tablespoons of batter is usually enough to cover the bottom of a 6 to 7 inch crepe pan. ( I use a 10 inch pan with scant 1/4 cup batter). If necessary adjust the amount needed for the pan you are using.
  • Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. If you put in more than just a thin coating, pour the excess back into the bowl. This will leave a small flap on the crepe but it won't be noticed when the crepe is filled and folded. (Caution: If crepe pan is not hot enough, the whole crepe may fall back into the batter when you pour out the excess. It is important to have the pan at the correct temperature before starting to cook.).
  • WHEN TO TURN: The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a long thin spatula or knife so you have a starting place to pick up the crepe with your fingers (or the spatula) then simply flip it over. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.
  • Crepe is ready when the second side is set (not wet).
  • IF PAN STICKS IN ONE SPOT: Put more butter or oil in the pan and wipe with a paper towel. Once a crepe pan is seasoned, it should not be necessary to add more butter or oil for each crepe. It may be necessary to discard the first crepe or two until the pan is properly seasoned and the temperature is right.
  • AFTER THE CREPES ARE COOKED: Stack cooked crepes on a plate. They will be easier to separate if they are not placed squarely on top of each other. It is not necessary to put foil or waxed paper between each crepe.
  • PRESENTATION: Crepes can be filled and rolled or folded into quarters.

BANANA CREPES WITH BROWN SUGAR RUM SAUCE



Banana Crepes With Brown Sugar Rum Sauce image

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 1h20m

Yield 8 crepes

Number Of Ingredients 17

2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
4 -5 bananas
cinnamon sugar
berries, pecans (or more)

Steps:

  • In a blender, blend eggs with milk.
  • Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
  • Blend until smooth.
  • Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
  • To cook, heat a lightly buttered 7" or 8" crepe pan.
  • Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
  • Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
  • Cook for a few seconds, just until lightly browned.
  • Place on a plate and repeat with remaining batter.
  • If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
  • MAKE THE SAUCE:
  • In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
  • Bring to a boil; reduce heat and simmer for 2 minutes.
  • The mixture will foam, so be careful it doesn't boil over.
  • Set aside and let cool to room temperature.
  • Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
  • If desired, sprinkle with a few berries, extra slices of banana, or pecans.
  • Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
  • Makes about 8 crepes, depending on size.

Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4

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