Best Raspberry Banana Crepes Recipes

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BANANA CREPES WITH RASPBERRY MELBA SAUCE RECIPE | CDKITCHEN.COM



Banana Crepes With Raspberry Melba Sauce Recipe | CDKitchen.com image

A recipe for Banana Crepes With Raspberry Melba Sauce made with frozen raspberries, sugar, lemon, B and B liqueur, cornstarch, water, milk, egg, egg

Provided by @MakeItYours

Number Of Ingredients 24

Raspberry Melba Sauce
12 ounces frozen raspberries, thawed
3 tablespoons granulated sugar
1/2 lemon, juiced
1/4 cup B and B liqueur
1 teaspoon cornstarch, DISSOLVED IN
1 tablespoon cold water
Batter
1 1/4 cup milk
1 egg
1 egg yolk
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 pinch salt
1 teaspoon vegetable oil
Banana Filling
2 tablespoons butter
1/3 cup brown sugar, packed
2 tablespoons tart orange or lime marmalade
4 firm ripe bananas, diced
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1/4 cup B and B liqueur
1/4 teaspoon ground cinnamon

Steps:

  • For Batter: In a blender or food processor, combine all of the ingredients, except the oil, and blend together for 10 to 15 seconds. In a crepe pan, heat the oil on medium-high heat. Spoon 2 tablespoons of the batter into the hot pan to cover the bottom. Cook the crepe for 40 seconds, then turn and cook until set. Repeat the procedure with the remaining batter. As each crepe is prepared, stack and set aside. For Filling: In a medium-sized skillet, combine the butter, sugar, and marmalade and heat until thoroughly melted and combined. Add the bananas and cook gently for 2 to 4 minutes. Stir in both extracts and liqueur and gently mix in the cinnamon. Spread the Raspberry Melba Sauce into the well of each dessert plate. Fill each crepe with the banana mixture and roll up. Place 2 to 3 crepes on top of the sauce and drizzle more sauce over the top. Serve immediately For Raspberry Melba Sauce: In a blender or food processor, combine all of the ingredients, except the dissolved cornstarch, and blend for 10 to 15 seconds. Strain the mixture through a sieve into a medium-sized saucepan and slowly bring to a boil. Add the dissolved cornstarch, stirring constantly, until thickened. Cover and set aside.

RASPBERRY BANANA CREPES



Raspberry Banana Crepes image

Number Of Ingredients 12

5 ounces fresh raspberries (or frozen and thawed)
2 small bananas - sliced
1 cup milk
3/4 cup flour
1/2 cup sour cream
1/2 cup whipped topping
1 egg
3 teaspoons sugar
1 tablespoon butter - melted
1/4 teaspoon baking powder
1/4 teaspoon salt
1 dash almond extract

Steps:

  • 1. In a large bowl, sift flour, salt and baking powder together. Wisk in milk, egg and melted butter until well blended. 2. Prepare a 6 to 8 inch skillet with a light coating of cooking spray and warm to a medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Tilt pan in a circular motion to distribute batter over the surface of the pan. Cook until lightly browned on both sides. Repeat to make 8 crepes. Tip: Stack crepes in the oven at a very low setting - like 100 degrees -- while you make more. Make the Rasperry Filling: 1. Put raspberries in blender and blend until pureed. Add sour cream, almond extract and whipped topping. Pulse blender in short bursts until well blended. 2. For each crepe, spoon 2 Tablespoons of the raspberry mixture onto center of each crepe top with banana slices. Fold each crepe in thirds. Serve topped with remaining raspberry puree.

Nutrition Facts : Nutritional Facts Serves

BANANA-RASPBERRY CREPES RECIPE



Banana-Raspberry Crepes Recipe image

Delight your taste buds with a Banana-Raspberry Crepes Recipe that's sure to please. This Banana-Raspberry Crepes Recipe includes a mixture of puréed raspberries, banana slices, sour cream and whipped topping.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 16 servings

Number Of Ingredients 11

1-1/2 cups flour
1 Tbsp. sugar
1/2 tsp. baking powder
2 cups fat-free milk
1/2 cup cholesterol-free egg product
2 Tbsp. margarine, melted
1 pkg. (10 oz.) frozen raspberries, thawed
1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1/4 tsp. almond extract
1 cup thawed COOL WHIP LITE Whipped Topping
3 bananas

Steps:

  • Combine flour, sugar and baking powder in large bowl with whisk. Add milk, egg product and margarine; mix well. Let stand 30 min.
  • Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 16 crêpes.
  • Blend raspberries in blender until smooth; strain to remove seeds. Remove 3 Tbsp. raspberry purée; place in medium bowl. Add sour cream and extract; mix well. Gently stir in COOL WHIP.
  • Slice bananas. Spoon about 2 Tbsp. COOL WHIP mixture onto center of each crêpe. Top with bananas. Fold opposite sides of each crêpe over filling. Serve topped with remaining raspberry purée.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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