Banana Crepes Recipe

Banana Crepes

Prep: 1 Hour

Cooking Time: 20 minutes

Makes: 12-14 crepes

Crepe Ingredients:

2 large eggs

1 cup whole milk

½ teaspoon salt

1 cup self-raising flour

2 tablespoons melted butter

Filling:

1 cup pomegranates

¾ cup mashed bananas (about 2 medium)

1 cup ricotta cheese

¼ cup sugar

½ teaspoon vanilla

1 tablespoon white rum

Sauce:

1 ½ cups Bickford’s Pomegranate Juice

2/3 cup sugar

2 tablespoons cornstarch

¼ cup white rum

Crepes:

Beat eggs and add remaining crepe ingredients. Heat a non-stick crepe pan over medium heat until hot. Pour about 2 tablespoons of batter into pan; swirl the pan to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side. Remove from pan and repeat with remaining batter.

Filling:

Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to release the seed sacs. Place the seeds in a separate bowl. Reserve 1 cup seeds and set aside. Mix mashed bananas with ricotta cheese. Stir in sugar vanilla, rum, and seeds.

Sauce:

In a saucepan, mix sugar with cornstarch. Add Bickford’s Pomegranate Juice and rum. Stir to combine. Cook sauce over medium heat and stir until sauce boils and thickens. Remove from heat and cool slightly.

To Serve:

Layout crepes on flat surface and add 2 table-spoons of filling. Fold over to close and serve seam-side down. Spoon sauce, warm or cold, over the top of each crepe before serving.