Crepes with Caramel Topping and Banana Filling

Breakfast, Dessert

Ingredients

  • **Crepes:**
  • 2 cups flour (250 grams)
  • 3 cups milk
  • 4 eggs
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • **Caramel Topping:**
  • 1/2 cup butter (no substitutions)
  • 1 cup brown sugar (200 grams)
  • 1/3 cup heavy whipping cream, unwhipped
  • 1 teaspoon vanilla extract (optional)
  • **Banana Filling:**
  • 2 large bananas (slightly under-ripe and sliced about 1/4" thin)
  • 2 tablespoons butter
  • 1/2 cup brown sugar (100 grams)
  • 1 oz bourbon (optional)
  • 2 oz heavy whipping cream
  • Salt to taste

Method

Crepes

  1. Combine flour, milk, eggs, oil, and salt in a blender or bowl. Blend or whisk until smooth.
  2. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tbsp batter, lift and tilt skillet to spread batter evenly.
  3. Return to heat; brown on one side only. To remove, invert pan over paper toweling. Repeat with remaining batter.

Caramel Topping

  1. In a small saucepan, melt butter. Add brown sugar; whisk until combined and thickened (about 2 minutes).
  2. Whisk in the whipping cream, continue to whisk until well blended (2 more minutes). Mix in vanilla if using. Note: This sauce will thicken more when refrigerated.

Banana Filling

  1. Melt butter over medium heat in a skillet. Add brown sugar until it starts to caramelize.
  2. Add bananas and stir to coat with caramel. Once all sugar has melted, add the bourbon to deglaze the pan.
  3. Let the bourbon reduce for about 1-2 minutes, then add the cream, stirring to incorporate. Let cook for about 1 minute on medium-low heat until thick and gooey.

Assembly

  1. Fill each crepe with the banana filling, fold or roll as desired, and drizzle with caramel topping before serving.