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Banana-Cream Crepes with Raspberry Sauce




Source of Recipe


ivillage


Recipe Introduction


servings 2 dozen
points 5


List of Ingredients




Chocolate Crepes:
1 cup unsifted all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/2 cup confectioners' sugar
1/4 teaspoon salt
4 large eggs
2 1/2 cups milk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Vanilla Crepes (optional):
1 3/4 cups unsifted all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
4 large eggs
2 1/2 cups milk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Raspberry Sauce:
2 cups fresh or frozen red raspberries
1/3 cup granulated sugar
2 tablespoons brandy (optional)

Banana-Cream Filling:
2 cups heavy cream
1 3 ounce package cream cheese, softened
1/4 cup confectioners' sugar
6 very ripe bananas, mashed
1/4 teaspoon ground cinnamon

Recipe



1. Prepare chocolate crepes: In a medium bowl, combine flour, cocoa powder, confectioners' sugar, and salt. In another bowl, use a wire whisk to beat eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to thicken.
2. Prepare vanilla crepes (optional): In a medium bowl, combine flour, confectioners' sugar, and salt. In another bowl, use a wire whisk to beat eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to thicken.

3. Heat a nonstick crepe pan or a heavy 8-inch skillet over medium heat; spray with vegetable-oil cooking spray. Ladle a scant 1/4 cup batter into 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.

4. Prepare raspberry sauce: In the bowl of a food processor fitted with chopping blade, puree raspberries, granulated sugar, and brandy, if desired, until smooth. Transfer mixture to a fine strainer set over the bowl of an airtight container. Using the back of a spoon, press purée through strainer; discard pulp and seeds. Cover and refrigerate until ready to use.

5. Prepare banana-cream filling: Place heavy cream, cream cheese, and 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 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.

6. When ready to serve, warm crepes in microwave and place 1/3 cup filling into center of each crepe. Fold both sides of crepe toward the center, covering filling. Place on plate and drizzle with raspberry sauce.

Nutrition information per Chocolate Crepe -- protein: 4 g; fat: 13 g; carbohydrate: 21 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories: 204.

Nutrition information per Vanilla Crepe -- protein: 4 g; fat: 12 g; carbohydrate: 22 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories: 210.




Based on individual serving.

Calories: 210
Total Fat: 12 g
Saturated Fat: 0 g
Cholesterol: 69 mg
Sodium: 65 mg
Carbohydrates: 22 g
Fiber: 2 g
Protein: 4 g