STATE FAIR CREPES
You find some pretty strange food combinations at state fairs, and this might be one that shows up one day. But for now, you're one step ahead. These flavors blend harmoniously, and a dollop of whipped cream or scoop of ice cream wouldn't hurt either.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
- Melt 1 teaspoon butter on a crepe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup of batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of the crepe, 2 to 3 minutes.
- Carefully loosen crepe from the pan and gently flip to cook other side, 1 to 2 more minutes. Crepe is done when the batter in the center is set and a few small brown spots appear on the 2nd side.
- Slide crepe onto a plate lined with a piece of parchment paper. Cook remaining crepes, buttering the pan when needed, and stack cooked crepes between pieces of parchment paper.
- Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
- To assemble, place a crepe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crepe.
- Place a bacon strip in the center of the crepe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.
- Roll up the crepe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crepes.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 40.3 g, Cholesterol 83.9 mg, Fat 22.8 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 6.8 g, Sodium 362.3 mg, Sugar 21.1 g
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Viliami Halahuni
[email protected]These crepes were a great way to use up some leftover fruit. I used a variety of fruits, including strawberries, blueberries, and bananas. The crepes were light and fluffy and the fruit filling was delicious.
bethwel ngeety
[email protected]Perfect for breakfast!
Steven chirwa
[email protected]I made these crepes for my family and they loved them! The crepes were light and fluffy and the fillings were delicious. I used a variety of fillings, including cheese, ham, and vegetables.
Charles Medjinald
[email protected]A bit too thick.
Rifatuzzaman Rifat
[email protected]I made these crepes for a brunch party and they were a big hit. I used a variety of fillings, including Nutella, fruit, and whipped cream. The crepes were light and fluffy and the fillings were delicious.
MD Rafat
[email protected]Delicious :smiley:
Raven Roccaforte
[email protected]These crepes were a lot of fun to make. I got my kids involved in the process and they loved it. The crepes turned out great and we had a lot of fun eating them.
Mian Zaman
[email protected]Needs a bit more flavor.
Johnny Patrick
[email protected]I made these crepes for a special occasion and they were a big hit. I used a variety of fillings, including cheese, ham, and vegetables. The crepes were also very versatile. I was able to make them sweet or savory.
Eltion Behrami
[email protected]Tasted just as good as they look!
Nasreen Akhter
[email protected]I made these crepes for my kids and they loved them! They are a great way to get kids to eat their fruit and vegetables.
Duane
[email protected]Just ok.
World Femus Lover80
[email protected]These crepes were a great way to use up some leftover fruit. I used a variety of fruits, including strawberries, blueberries, and bananas. The crepes were light and fluffy and the fruit filling was delicious.
Delta 0404
[email protected]So easy to make :raised_hands:
Matthew Silva
[email protected]I thought the crepes were a little bland. I added some vanilla extract and cinnamon to the batter and they were much better.
Hany Hanan
[email protected]A bit too sweet for my taste.
VIOLA MANDISA
[email protected]The crepes were delicious! I used a gluten-free flour blend and they turned out great. I also made a vegan version using a plant-based milk and egg substitute. Both versions were enjoyed by my family and friends.
Iasmalkhan Iasmalkhan
[email protected]:two_hearts: Loved the crepe texture!
christopher holloway
[email protected]I made these crepes for a brunch party and they were a hit! The batter was easy to make and the crepes cooked up perfectly. I served them with a variety of fillings, including Nutella, fruit, and whipped cream. Everyone loved them.
Clifford Patin
[email protected]Yum! A family favorite.