Caramel Banana Crepes

Crepes are a magnificent work of art! Plus, add caramel to anything and it becomes 10x better! Do you like crepes? If so, what is your favorite topping for them?

Ingredients

for 2 servings

2 cups all-purpose flour

3 eggs

¼ cup butter, melted

3 tablespoons granulated sugar

3 cups milk

½ cup butter

1 cup brown sugar

1 teaspoon cinnamon

3 bananas, sliced

whipped cream, as desired

caramel sauce, as desired

Preparation

In a large bowl, combine flour, eggs, butter, and sugar, stirring until the ingredients are slightly mixed.

Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.

Repeat with the rest of the milk. The batter should be very liquid and have no lumps.

In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.

To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.

Cook until the edges are starting to slightly crisp.

Remove from heat and cover with a paper towel to make sure the crepes stay moist.

In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.

Add the cinnamon and bananas, stirring until the bananas are evenly coated with the caramel.

Remove from heat and cool.

Spread half of the banana mixture on half of one crepe.

Fold the other half of the crepe on top of the bananas, then fold the crepe in half.

Repeat with the other crepe.

Serve with whipped cream and a drizzle of caramel sauce.