_bbR3iY5lLSjzaZNziPYc6VX6tk Inspiration CAN be found EVERYWHERE!: Banana Crepes with Dulce de Leche

Friday, September 16, 2016

Banana Crepes with Dulce de Leche

Ok this just looks decedent enough to make any occasion a special occasion.
Serves 4

  • 1 crêpe batter recipe (see below), or 8-10 pre-prepared crêpes
  • 3 medium bananas, sliced
  • 8 tbsp. canned dulce de leche or bottled caramel sauce
  • 8 tbsp. chopped pecans
  • Optional: whipped topping

  1. Prepare crêpes according to recipe. Place banana slices in center of crêpe.
  2. Drizzle with caramel and sprinkle with chopped pecans.
  3. Fold crêpe in half and half again and place on a serving plate.
  4. Prepare a second crêpe as the first and place on plate.
  5. Drizzle with caramel and sprinkle with chopped pecans.
  6. Optional: Top with whipped cream.

Basic Crêpe Batter
Makes 10 crêpes

  • 2 eggs
  • 11⁄3 cup milk
  • 1 cup all-purpose fl our
  • 3 tbsp. melted butter
  • ¼ tsp. salt

  1. Combine all ingredients in the base of your Whip ’N Prep™ Chef.
  2. Replace cover and turn handle to mix the ingredients until just combined.
  3. Store in the refrigerator for at least 30 minutes or up to two days.
  4. Lightly spray the pan with cooking spray.
  5. Heat on medium-high for several minutes. The crêpe pan is hot enough when a drop of cold water sizzles when splashed on the surface of the pan.
  6. Ladle a small amount of batter, about ¼ cup, onto the surface of the pan, swirling the pan to achieve an even layer.
  7. After 30 seconds, gently peel the sides of the crêpe away from the surface of the crêpe pan using a Saucy Silicone Spatula.
  8. Once the bottom side has cooked through and has browned slightly, flip the crêpe over using the spatula.
  9. Cook for an additional 30 seconds and then set aside onto wax paper, placing individual sheets between the crêpes to prevent them from sticking together.
  10. Repeat this process, spraying the pan with cooking spray each time.

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