January 29, 2015

caramel banana whole wheat crepes

This may have happened last night.  Simply put... they were amazing.  

Since we have 3 kids getting out and going on dates doesn't happen often, so we improvise and have dessert and coffee dates at home.  Just the two of us, with peace and quiet.  It's quite wonderful actually.  So last night at 9 pm we found ourselves making crepes.  Then I decided that I also needed to make caramel sauce.  Maybe one of my best cooking decisions yet!

The recipe below is from my blackberries and cream crepes, the only thing we did different is we used whole wheat flour this time (I was out of white) but it didn't change the taste, not that I could have gone wrong in any way using bananas and caramel!

Servings 2, makes 6 crepes
Total Time 15 minutes

  • 1/3 cup flour
  • 1/3 teaspoon white sugar
  • pinch of salt
  • eggs
  • 2/3 cup milk
  • 2/3 tablespoons butter, melted
**FYI- Orginally this recipe fed 6 and made 18 crepes, so I have adjusted it to make enough for 2 people... that is the reason for the odd measurements. 


1.  Combine the flour, sugar, salt, eggs, butter, and milk together.  Using a blender, beat for 1-2 minutes, until smooth.

2.  Heat a lightly oiled non-stick skillet over medium high-heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. 
3.  Tip and rotate pan to spread batter as thinly as possible. 

4.  They will cook quickly, only about 1 minute per side.  Use a spatula to loosen the edges and flip them.

 5.  Brown on both sides.

6.  Place the sliced bananas running down the center of the crepe and roll up.

 7.  Pour caramel sauce over and enjoy!!!

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