Banana Caramel Coconut Crepes
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Here is another yummy way to fill a crepe. These banana caramel coconut crepes are a tropical paradise for your mouth. Amy Richardson recently shared this idea on Studio 5, a local TV show. I loved the toasted macadamia nuts and coconut in these!
Another option: instead of filling it with whipped cream for the filling, make the mousse in a minute recipe from yesterday using coconut cream pudding. Then top the whole thing off with a dollop of some whipped cream. I think this would also be fabulous. YUM!
Banana Caramel Coconut Crepe Ingredients
- EGGS
- MILK
- FLOUR
- SHORTENING
- BUTTER
- BROWN SUGAR
- SOUR CREAM
- BANANAS
- TOASTED MACADAMIA NUTS
- TOASTED COCONUT
- SWEETENED WHIPPED CREAM
How to Make Banana Caramel Coconut Crepe Recipe
Prepare the Crepes – In a bowl, beat the eggs until light and frothy. Add the milk and flour to the beaten eggs and mix until the batter is smooth and well combined.
Heat a small (about 8-inch) non-stick skillet or crepe pan over medium heat. Add a small dab of shortening to the pan and let it melt.
Pour a scant 1/4 cup of batter into the pan. Lift and tilt the pan to spread the batter evenly in a circular shape.
When the batter appears dull and dry, flip the crepe over using a silicone spatula. Cook for about 30 seconds or until light brown spots appear. Repeat with the remaining batter.
Make the Brown Sugar Caramel Sauce – Melt the butter in a saucepan over medium heat. Add the brown sugar and stir continuously until the sugar dissolves and the mixture is at a simmer and is bubbly.
Remove from heat and whisk the sour cream until the sauce is smooth.
Assemble the Crepes – Place a cooked crepe on a serving plate. Slice half a banana onto the center of the crepe. Drizzle some of the caramel sauce over the bananas.
Add a dollop of whipped cream on top. Fold the crepe in half, then fold again to form a cone shape.
Lightly drizzle more caramel sauce on top. Sprinkle with toasted macadamia nuts and shredded coconut. Dust with powdered sugar for a finishing touch.
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes, you can make the crepes ahead of time. Stack them with parchment paper or wax paper between each crepe and store them in an airtight container or cover them with plastic wrap in the fridge for up to 2 days. Then, serve with the fillings.
Can I freeze crepes?
Yes, unfilled crepes can be frozen. Place a piece of parchment paper between each crepe and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator and reheat before serving.
Do I need to let the batter rest before cooking?
It’s recommended to let the batter rest for at least 30 minutes. This allows the flour to hydrate fully and the gluten to relax, resulting in more tender crepes. However, it isn’t a necessary step.
Banana Caramel Coconut Crepes
Real Mom Kitchen
Equipment
Ingredients
Crepes
- 2 eggs
- 1¼ milk
- ¾ cup flour
- shortening
Brown Sugar Caramel Sauce
- ½ cup butter
- 1 cup brown sugar
- 1 cup sour cream
Crepe Filling
- 3-4 bananas sliced
- ½ cup toasted macadamia nuts *see notes
- ½ toasted coconut *see notes
- 2 cups sweetened whipped cream recipe below
Instructions
Crepes
- Beat eggs until light. Add milk and flour and mix until smooth.
- Heat a small (about 8-inch) non-skillet or crepe pan on medium heat. Add a dab of shortening to the pan. Pour in a scant 1/4 cup batter. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.
- When the batter looks dull and dry, with a quick flip of the wrist, flip the crepe over with a spatula and cook for about 30 seconds or until light brown in areas. I use a silicone spatula to do this.
Brown Sugar Caramel Sauce
- Melt butter over medium heat in a sauce pan. Add brown sugar and stir until sugar is light and bubbly. Remove from heat and whisk in Sour Cream until smooth.
Assembly
- Place crepe on plate, and slice ½ banana onto center of crepe.
- Lightly spoon some of the caramel sauce onto the bananas. Spoon on a dollop of whipped cream.
- Make a cone shape by folding half of the crepe ½ way, and then folding its opposite side to form the cone shape.
- Lightly drizzle more caramel on top, sprinkle with toasted Macadamia nuts and coconut.
- Dust with powdered sugar. Enjoy! Serves 6-8.
Notes
Nutrition
Sweetened Whipped Cream
Real Mom Kitchen
Ingredients
- 1 cup whipping cream
- 2 heaping tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Combine all ingredients in a medium sized mixing bowl and beat until soft peaks form.
Nutrition
