Best Bananas Foster Crepe Pockets Recipe By Tasty Recipes

BANANA FOSTER CREPE

Steps:

• 1. BATTER: Mix ingredients together in a medium bowl. (if mix is not creamy enough add a little more mil and mix together) Pour into 10 inch skillet. Fry flat like a pancake, flipping every 2 minutes or when bottom becomes a solid. Take crepe out, place on a plate to cool.
• 2. BANANA FOSTER FILLING: Chop bananas into 1/2 inch slices. Melt butter into saute pan over medium heat. Add brown sugar and allow to melt. Then, add bananas and cook until tender. Place banana filling inside crepe, fold like a taco, add whipped cream on top with a banana slice. (also drizzle with syrup if desired, I personally like it with syrup)

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.

BANANAS FOSTER CREPES

Steps:

• In a large fry pan combine syrup and rum; bring to a simmer. Add bananas, cooking about 3 minutes, or until slightly softened, stirring occasionally.
• On each crepe, place about 1/3 cup vanilla pudding, 3 tablespoons of banana mixture and sprinkle with pecans; roll up and place on serving plate.
• Sprinkle with brown sugar.
• Variation:.
• Place instant vanilla pudding on each crepe with a layer of thinly sliced bananas. Roll and serve sprinkled with powdered sugar.
• Variation:.
• Substitute banana pudding, vanilla ice cream, frozen yogurt or whipped cream for bananas foster mixture.
• Makes 10 crepes.