Monday, September 8, 2008

Bananas and Creme Crepes

A great Pampered Chef recipe to try when you buy some great stuff from my show (see side bar to order)

Banana & Cream Cheese Crepes

1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
3 eggs
2 tablespoons butter or margarine, melted


1 orange
1 package (8 ounces) cream cheese, softened
1/2 cup whipping cream
1/2 cup powdered sugar
3 bananas
Chocolate-flavored syrup

1. In Small Batter Bowl, combine flour and salt. Add milk, eggs and butter, whisking until smooth using Stainless Steel Whisk.

2. Lightly spray Small Saute Pan with vegetable oil using Kitchen Spritzer. Heat pan over medium heat until hot. For each crepe, pour a scant 1/4 cup batter into pan. Immediately tilt pan so uncooked portions flow to open areas of pan. Cook about 30 seconds or until lightly browned. Loosen edge of crepe with Classic Scraper; turn and continue cooking until lightly browned. Stack crepes between sheets of wax paper until ready to use.

3. Zest orange with Lemon Zester/Scorer to measure 1 tablespoon zest. Juice orange using Juicer to measure 3 tablespoons juice. Beat cream cheese and zest. Beat whipping cream and powdered sugar until stiff. Fold whipped cream into cream cheese mixture.

4. When ready to serve, cut bananas in half crosswise; cut each half lengthwise into 1/4-inch strips. Toss bananas in orange juice. For each crepe, place about 1/3 cup banana mixture in center of crepe. Top with 1/4 cup cream cheese mixture; fold sides over cream cheese mixture. Drizzle with chocolate-flavored syrup.

Yield: 12-14 dessert crepes

Nutrients per serving: Calories 250, Total Fat 14 g, Sodium 210 mg, Fiber 1 g

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