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BANANA CREPES WITH RASPBERRY MELBA SAUCE

SUPER WONDERFUL AND DELICIOUS.





List of Ingredients



• **************RASPBERRY MELBA SAUCE******************
  
• 12 OUNCES FROZEN RASPBERRIES, THAWED
  
• 3 TABLESPOONS SUGAR
  
• JUICE OF 1/2 LEMON
  
• 1/4 CUP B AND B LIQUEUR
  
• 1 TEASPOON CORNSTARCH DISSOLVED IN 1 TABLESPOON COLD WATER
  
• ********************CREPE BATTER***********************
  
• 1 1/4 CUPS MILK
  
• 1 EGG
  
• 1 EGG YOLK
  
• 3/4 CUPS FLOUR
  
• PINCH OF SALT
  
• 1 TEASPOON VEGETABLE OIL
  
• **********************BANANA FILLING**************************
  
• 2 TABLESPOONS BUTTER
  
• 1/3 CUP BROWN PACKED SUGAR
  
• 2 TABLESPOONS TART ORANGE OR LIME MARMALADE
  
• 4 FIRM RIPE BANANAS, DICED ( 4 TO 6)
  
• 1/4 TEASPOON EACH ALMOND AND VANILLA EXTRACT
  
• 1/4 CUP B AND B LIQUEUR
  
• 1/4 TEASPOON GROUND CINNAMON
  






Instructions



1. CREPE BATTER:
   IN A BLENDER OR FOOD PROCESSOR, COMBINE ALL OF THE INGREDIENTS, EXCEPT THE OIL AND BLEND TOGETHER FOR 10 TO 15 SECONDS.
   
2. IN A CREPE PAN, HEAT THE OIL ON MEDIUM HIGH HEAT. SPOON 2 TABLESPOONS OF BATTER INTO HOT PAN TO COVER THE BOTTOM OF THE PAN. COOK FOR ABOUT 40 SECONDS, THEN TURN AND COOK UNTIL SET. REPEAT THE PROCEDURE WITH REMAINING BATTER. AS EACH CREPE IS PREPARED, STACK AND SET ASIDE.
   
3. 12 CREPES
   
4. FILLING:
   IN A MEDIUM SIZED SKILLET, COMBINE BUTTER, SUGAR AND MARMALADE AND HEAT UNTIL THOROUGHLY MELTED AND COMBINED. ADD BANANAS AND COOK GENTLY FOR 2 TO 4 MINUTES. STIR IN BOTH EXTRACTS AND LIQUEUR AND GENTLY MIX IN THE CINNAMON.
   
5. RASPBERRY MELBA SAUCE:
   IN A BLENDER OR FOOD PROCESSOR, COMBINE ALL OF THE INGREDIENTS, EXCEPT THE DISSOLVED CORNSTARCH AND BLEND FOR 10 TO 15 SECONDS. STRAIN THE MIXTURE THROUGH A SIEVE INTO A MEDIUM SIZE SAUCEPAN AND SLOWLY BRING TO A BOIL. ADD DISSOLVED CORNSTARCH, STIRRING CONSTANTLY UNTIL THICKENED. COVER AND SET ASIDE.
   
6. WHEN READY TO SERVE, SPREAD THE RASPBERRY MELBA SAUCE INTO THE WELL OF EACH DESSERT PLATE. FILL EACH CREPE WITH THE BANANA MIXTURE AND ROLL UP. PLACE 2 TO 3 CREPES ON TOP OF THE SAUCE AND DRIZZLE MORE SAUCE OVER TOP. SERVE IMMEDIATELY. ( IF YOU LIKE YOU CAN SERVE WITH A DALLOP OF WHIPPED CREAM).