Banana Bread Crepes: a versatile recipe you can serve for breakfast, dessert or a mid-afternoon snack!
Dust them with powdered sugar or dollop them with a little plain yogurt mixed with a spoonful of maple syrup and drop of vanilla extract and everyone will love them! You can also try them with fresh fruit, ice cream, caramel sauce … the possibilities are endless!
4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
1 large ripe banana
1 cup milk
3/4 cup all-purpose flour
4 large eggs
2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Make the crepe batter: Blend banana in a food processor until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl (even easier later if it has a spout), cover with plastic wrap and chill for at least an hour, preferably overnight, and up to two days. When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.
Cook the crepes: Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 to 3 minutes. Flip* the crepe and cook it for 30 seconds on the other side, before transferring it to a plate to cool. Repeat with remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely.
Original recipe: http://smittenkitchen.com/2012/04/banana-bread-crepe-cake-with-butterscotch/