Banana Crepes With Raspberry Melba Sauce Recipe Cdkitchencom

FRENCH CREAM CREPES WITH RASPBERRY SAUCE

Steps:

• For Filling:.
• In saucepan, combine sugar and flour and stir in milk.
• Cook over low heat, stirring constantly until thick.
• In small bowl beat 4 eggs.
• Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
• Keep cooking over low heat stirring constantly for about 2 more minutes.
• Stir in butter and vanilla and set pan aside to cool.
• Sauce:.
• Thaw raspberries.
• Heat fruit to get juice started (or microwave),
• Combine sugar and cornstarch and stir into fruit.
• Cook over low heat, stirring until thick.
• Cool.
• Assemble:.
• Put a spoonful of filing in crepe and fold in favorite pattern.
• Top with a spoonful of warm sauce.
• I've made all the parts a day or two before, and assembled later with great results.
• Enjoy!

BANANA CREPES

Steps:

• Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
• Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
• Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

CREAMY BANANA CREPES

Steps:

• In a small bowl, combine whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm., In a small bowl, combine sour cream and confectioners' sugar. Spread over one half of crepes. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners' sugar and almonds.