Cookstr.com

Banana Crepes

Updated February 23, 2016
(1 Votes)

0 Comments

This is a dessert that we can never take off the menu. A few years ago we removed it and received many messages from customers threatening never to return unless we put it back, so it now holds permanent residence. The crêpes contain pandan extract, which is available in Asian markets. It makes the batter aromatic and gives it a light green color. At the restaurant, we serve the warm crêpes with a scoop of banana-rum ice cream on the side, but any compatible ice cream flavor will do.

Serves8

CostInexpensive

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursedessert

Mealdinner

Taste and Texturecreamy, fruity, sweet

Type of Dishdessert

Ingredients

  • ½ cup all-purpose flour
  • ¼ cup rice flour
  • ½ teaspoon sugar
  • Pinch of salt
  • ¼ cup coconut milk
  • 2 large eggs
  • 2 tiny drops pandan extract
  • Melted unsalted butter, for brushing the pan
  • 2 cups coconut milk
  • ½ cup packed brown sugar
  • 1 vanilla bean, split
  • 4–6 ripe but firm bananas
  • Vanilla or other flavor ice cream, for serving

Instructions

For the crêpe batter, whisk together the flours, sugar, and salt. In a separate bowl, whisk the coconut milk, eggs, and pandan extract with 1 cup of water. Add the dry ingredients to the wet, whisking until smooth, and adding more water if necessary to make a fairly thin batter. Cover and refrigerate for at least 30 minutes, or overnight.

While the batter is resting, make the sauce: In a medium saucepan over medium heat, whisk together the coconut milk, brown sugar, and vanilla bean. Bring to a simmer, stirring occasionally, until slightly thickened but still pourable, about 25 minutes. Keep warm over low heat while you make the crêpes, or reheat just before serving.

Heat an 8-inch nonstick skillet over medium-low heat until hot. Whisk the crêpe batter and add a little water to the batter if needed to make it pourable. Pour about 3 tablespoons batter into the pan and tilt to coat the bottom. Cook until the crêpe is just set and the edges are starting to curl, about 1 minute. Flip the crêpe with a spatula and cook until just cooked through, about 20 seconds more. Transfer the crêpe to a plate. Make crêpes with the remaining batter, stacking them on the plate as you go.

Just before serving, reheat the sauce. Thinly slice the bananas and add them to the sauce. Cook over medium heat for 2 to 3 minutes, to soften the bananas a little and warm them through.

To serve, place one crêpe on each serving plate. Spread a generous amount of the bananas and sauce over the lower half of each crêpe and fold over. Serve with a scoop of ice cream on the side.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I do not see how this recipe could feed anywhere near 8 people. I tried it out for a small family breakfast (just me and my husband and our 5-year old; we eat small to moderate portions). I cut the ingredients list in half, thinking we'd have a few crepes too many. Well, forget leftovers - we didn't have enough just for us! I ended up with 3 small, thin crepes, barely enough for one person. Also, the crepes were so-so, although to be fair that could be attributed to my lack of talent - I am a good cook overall but crepes elude me for some reason.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password