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Banana-Coconut Crepes

Contributed By: BnBFinder | See all of BnBFinder's recipes
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Active Time:  15 Minutes
Total Time:  20 Minutes
  20 crepes
Warm, Sweet Banana-Coconut Crepes from The William Miller House in Richmond, VA, a BnBFinder.com featured inn.
RECIPE INGREDIENTS
For the Crepes
4-large eggs
1-cup whole milk
1-cup all-purpose flour
¼ tsp. kosher salt
2-tbl spoons melted unsalted butter, plus extra for cooking
For the Filling
16 oz. Farmer Cheese
8 oz. Cream Cheese
¼ cup sugar
1-tsp lemon juice
½ tsp vanilla pure extract
¼ tsp ground cinnamon
For the topping
2 large ripe banana, sliced on a diagonal (about ½ per person)
1-tbl spoon grated coconut
1-Tbl spoon brown sugar
¼ cup coconut rum
¼ tsp ground cardamom
1-Tbl spoon unsalted butter
Spare coconut for garnish
Powdered Sugar for garnish
DIRECTIONS
Crepes can be homemade or store bought.


To make crepes, in a blender, combine eggs, milk, flour, salt and melted butter. Blend for about 25 seconds or until fully combined. Let sit for 15-minutes for air bubbles to subside and thicken slightly.


To make crepes, using a 8-inch crepe pan, over medium heat, brush with melted butter, add about t-tablespoons batter and swirl around pan to coat. Cook until bottom is golden and top is set, flip to finish top for a few second and remove to a paper towel. Continue to make crepes until all batter is gone.


To make the filling


In a large bowl, whisk cream cheese, farmer’s cheese, sugar, lemon juice, vanilla, and cinnamon until smooth.


To assemble, place crepe on counter


Place 1-1/2 tablespoons of filling in the center


Fold in the sides and then the ends should form a small square packet about 3-inches by 3-inches.


Heat a large skillet over medium-high heat and add a tablespoon of butter until melted by not brown.


Add the crepes about four at a time with the folded side down, and heat until brown, being careful not to burn (about 1-minute).


Flip over and repeat on other side (about 3-seconds. Remove to a 180-degree oven until ready to serve.


When ready to serve, in a 10-inch skillet, melt 1-tablespoon unsalted butter


Add sliced banana, brown sugar (a little more sugar if bananas are not ripe), coconut, cardamom, and sauté for about a minute, until coconut begins to brown,


Remove pan from heat and add the coconut rum


Tip pan to ignite rum and cook-off alcohol


Sauté another minute until a sauce forms.


Place 1-crepe per plate


Sprinkle with powdered sugar


Divide banana mixture equally among plates


Sprinkle with a little coconut and a dab of whipped cream or crème fresh, garnish and serve.


Makes about 20-22 8-inch crepes.


Date Added: 08/12/2009
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