Banana Cream Crepes with Raspberry Sauce
Two versions included in this recipe: Chocolate Crepes and
Vanilla Crepes. The crepes can be made a couple of weeks
in advance, wrapped tight in plastic and frozen. The raspberry
sauce can be made up to 1 week in advance.
Chocolate Crepes:
1 cup sifted, all purpose flour
1/2 cup cocoa powder
1/2 cup confectioners' sugar
1/4 tsp salt
4 large eggs
2 1/2 cups milk
3 tbsp vegetable oil
1 tsp vanilla extract
Vanilla Crepes:
1 3/4 cups unsifted all purpose flour
1/4 cup confectioners' sugar
1/4 tsp salt
4 large eggs
3 tbsp vegetable oil
1 tsp vanilla extract
Raspberry Sauce:
2 cups fresh or frozen red raspberries
1/3 cup granulated sugar
1 tbsp brandy (optional)
Banana Cream Filling:
2 cups heavy cream
1 (3 oz) pkg cream cheese, softened
1/4 cup confectioner's sugar
6 very ripe bananas, mashed
1/4 tsp ground cinnamon
Prepare Chocolate Crepes: in a medium bowl, combine flour, cocoa powder, confectioner's sugar,
and salt. In another bowl, use a whisk to beat eggs, milk, oil and vanilla until smooth. Let mixture
stand 5 minutes to thicken. Prepare Vanilla Crepes in the same manner, omitting the cocoa. Heat
a nonstick crepe pan or a heavy 8 inch skillet; tilt pan, covering bottom with batter and creating a
6 inch circle. Cook crepe until top has set and is lighter in color, about 2 minutes. Carefully turn and
cook other side briefly. Transfer crepe to a sheet of waxed paper. Repeat with remaining batter,
stacking crepes between sheets of waxed paper. Set aside until ready to serve or freeze. Prepare
Raspberry Sauce: In the bowl of food processor fitted with the chopping blade, puree raspberries,
granulated sugar and brandy, until smooth. Transfer mixture to a fine strainer set over the bowl of
an airtight container. Using the back of a spoon, press puree through strainer; discard pulp and
seeds. Cover and refrigerate until ready to use. Prepare Banana Cream Filling: Place heavy
cream, cream cheese, confectioners sugar in a medium bowl. Using an electric mixer on
high speed, beat until stiff peaks form. In another medium bowl, mix together bananas and
cinnamon. Fold 1 cup of whipped cream into banana mixture, then fold banana mixture into
remaining whipped cream until well combined. If crepes have been frozen, bring to room temperature.
When ready to serve, warm crepes in a microwave and place 1/3 cup of banana filling onto the center
of each crepe. Fold both sides to crepe towards the center, covering with Raspberry Sauce.
Makes 24 crepes