Banana Caramel Coconut Crepes
Servings 12 servings
Calories 313kcal
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
To make the toasted coconut and macadamia nuts - Spread chopped nuts or coconut evenly in a shallow baking pan. Bake at 400 degrees for 5-7 minutes, stirring occasionally, until golden brown.
Nutrition
Serving: 1 serving | Calories: 313kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 84mg | Potassium: 217mg | Fiber: 2g | Sugar: 23g | Vitamin A: 483IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg