BANANA CREPES WITH RASPBERRY MELBA SAUCE RECIPE | CDKITCHEN.COM
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
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
Number Of Ingredients 12
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
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love