Embryodad
Well-known member
Tina’s Moms Banana Crepes. (Hankies as she called them.)
Makes approximately 16 to 22 thin crepes. 8” diameter.
2 - Eggs
2 - Cups All Purpose Flour
2 - Cups Milk + a few tablespoons at the time (If needed)
2 - Ripe ( Or Overripe Banana’s )
¼ Cup Granulated Sugar + more as adjusted to liking for sweetness. X a few tablespoons.
Oil for cooking / pan baking the crepes. I used Wesson Oil.
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In a food Blender.. Add all ingredients, and on medium speed…blend until the bananas are liquefied and the batter is lump free.
The batter must be not too thin, and not too thick.
I added about two more tablespoons sugar to my sweetness test and liking….and milk to thin it out a bit, and that by adding the milk by the Tablespoon a little at the time.
The batter should run off the spoon; but still be coated on the spoon. If it is slow to drop off the spoon…then it is too thick.
Heat a lightly oiled 8” to 10” bottomed non-stick skillet on medium heat to sizzle water drops, and pour a small amount of batter as you roll the pan in a rotating rolling direction to spread the batter into a thinned out crepe; approximately 1/8” inch thick.
**Add a little oil with a brush for cooking each crepe.
Bake till the crepe shrills and stiffens enough to flip over. Then after flipping, cook till the bottom is lightly browned. ( This takes practice ) If the crepe breaks apart…the batter may need to be thickened a bit by adding a Tablespoon or so of flour to the mix.
I don’t place them on a cooling rack. I just pile them one on top of each other as they are done.
Use you favorite fillings, and roll them or fold them.
Refrigerate any leftovers covered in a container for a few days.
Enjoy!
Makes approximately 16 to 22 thin crepes. 8” diameter.
2 - Eggs
2 - Cups All Purpose Flour
2 - Cups Milk + a few tablespoons at the time (If needed)
2 - Ripe ( Or Overripe Banana’s )
¼ Cup Granulated Sugar + more as adjusted to liking for sweetness. X a few tablespoons.
Oil for cooking / pan baking the crepes. I used Wesson Oil.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a food Blender.. Add all ingredients, and on medium speed…blend until the bananas are liquefied and the batter is lump free.
The batter must be not too thin, and not too thick.
I added about two more tablespoons sugar to my sweetness test and liking….and milk to thin it out a bit, and that by adding the milk by the Tablespoon a little at the time.
The batter should run off the spoon; but still be coated on the spoon. If it is slow to drop off the spoon…then it is too thick.
Heat a lightly oiled 8” to 10” bottomed non-stick skillet on medium heat to sizzle water drops, and pour a small amount of batter as you roll the pan in a rotating rolling direction to spread the batter into a thinned out crepe; approximately 1/8” inch thick.
**Add a little oil with a brush for cooking each crepe.
Bake till the crepe shrills and stiffens enough to flip over. Then after flipping, cook till the bottom is lightly browned. ( This takes practice ) If the crepe breaks apart…the batter may need to be thickened a bit by adding a Tablespoon or so of flour to the mix.
I don’t place them on a cooling rack. I just pile them one on top of each other as they are done.
Use you favorite fillings, and roll them or fold them.
Refrigerate any leftovers covered in a container for a few days.
Enjoy!