Peach Banana Crêpe


Rodney loves crêpe! It’s almost always his dessert of choice whenever we are at a buffet. If he has to pick over a cake or crepe, he would instantly choose crepe. This is great for me since I love desserts and he doesn't and crepe is one of the only sweets we agree on. The Good Housekeeping Dessert recipe book he bought me years ago has an easy to follow basic crepe recipe. This is what I always use for my crepe batter recipe. It’s fairly easy to do!

Ingredients: 

  • 1 large egg 
  • 1/2 cup milk
  • 1/4 cup all purpose flour (see additional note in the comment section)
  • 1 1/2 tablespoons melted butter 
  • a dash of salt 

Fillings: 

  • 3 slices canned peaches 
  • 1 large banana 
  • 2 tablespoons sugar 
  • a swig of vodka or rum (optional) 
  • whipped cream 

Instructions: 

  1. Blend egg, milk, 1 tablespoon butter, flour and salt til smooth. Consistency of batter shouldn’t be too thick. If it’s too think, add a little milk. Refrigerate for 30 minutes to an hour (or overnight if you are not using it immediately) to allow flour to absorb liquid. 
  2.  Prepare your fillings. You can use any fruits, or jam or just plain nutella or peanut butter. In this case, I’m using banana and canned peaches. 
  3. In a pan, put in a bit of the peach juice from the bottle or mix sugar with water. Bring to a light boil and add banana and sliced peaches. Add a swig of vodka if desired. I added a bit for extra kick! ;) Mix a little. Make sure your fruits are not too soggy then transfer it to a container. Let cool. 
  4. To prepare the crepe, heat a non-stick skillet over medium high heat. Brush bottom of skillet with remaining butter. Blend the batter well with a wire whisk. Pour a bit of the batter into the skillet. Do not put too much, just enough so you can whirl it to cover the pan in thin batter. Cook crepe until top is set and underside is slightly browned. 
  5.  With heat safe rubber spatula, loosen edge of crepe and turn. Cook until other side is browned (20-30 seconds). 
  6.  Once cooked, slip into a plate and place your fillings. Fold all sides. Put vanilla ice cream on top if available. Eat and enjoy! Yields 4-5 medium crepes or 2-3 big crepes.

2 comments:

  1. Jenn, how much flour goes in the crepe part of the recipe?

    ReplyDelete
    Replies
    1. I think I used about 1/4 cup, but it should be less than that. Around 3tbsp + 1tsp. I cut the recipe in 3. This yielded about 4 small crepes.

      Delete

 

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