| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | about 8 to 10 crepes |
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- Pinch salt, preferable gray salt
- 2 tablespoons butter
- 4 tablespoons hazelnuts, peeled, toasted, chopped
- 4 bananas
- 3 tablespoons butter
- 2 fresh bay leaves
- 2 lemons, juiced
- 1 tablespoon brown sugar
- 1/4 cup tangerine juice
- 1 cup fresh raspberries, optional
- 1 small jar hazelnut spread (recommended: Nutella)
- 3 tablespoons unsalted butter
- 2 lemons, juiced
- 1 tablespoon brown sugar
- Confectioners’ sugar, for serving
Instructions
- In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.
- Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 488 |
| Total Fat | 27 g |
| Saturated Fat | 19 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 6 g |
| Sugar | 34 g |
| Protein | 8 g |
| Cholesterol | 71 mg |
| Sodium | 64 mg |
Reviews
This was a huge hit when I made it two years ago for Mother’s day for my mom and aunt. They ate it up, asked for seconds, and licked their plates clean! I would definitely recommend this dessert to anyone!
I thought this was a great recipe. The first attempt at the sause was spoiled with the lemon flavor. So I just substituted the lemon juice with 2 Tbs of Grand Mariner and 1 Tbs of Rum. Turned out fantastic. For safety add the Grand Mariner and Rum off flame then return to flame and cook for 1 min. Other than that modification I feel the recipe was amazing! Thanks MC!
I just got really into making crepes and love gathering new recipes for fillings. This was a great addition to that. I read the comments beforehand and put less lemon and it was perfect!
On another note, ashlee can you give me the recipe for the banana pumpkin spice crepes and the strawberry coulis? It sounds great.
I loved this. Next time I will make much more of the filling and put more and I will put whip cream on the top.
I’m a pastry chef and I usually keep most of these ingredients around. I had a craving to make crepes for dessert tonight and so I looked up some quick recipes. This one was perfect. Being that with crepe fillings it’s wide open to everyone’s interpretation, I would suggest that you use the batter recipe minus the extras. Just go with the flour, milk, egg, salt and butter. Make your crepe and go wild with whatever fillings you’d like. I made the crepes and used a banana-pumpkin spice filling and for the sauce I made a strawberry coulis. Basically just water, sugar and sliced strawberries in a pan til they’re soft. Very easy and OMG it was great. If anyone is having problems with the lemon content, just adjust it to taste. As with everything, everyone has a different taste for things, so you might be more sensitive to the citrus, than others are. When working with lemon juice, I’d suggest to taste everything as you go.
I’ll have you know that I’ve made this recipe TONS of times, and not a single one of them have tasted lemony!! If you feel that there is too much lemon in something, don’t bother putting it all in, and stop blaming the creator of this recipe!!! It’s not his fault! Sheesh!
Thanks to the comments about adjusting the lemon the crepes were soooo yummy.
I used 1 lemon for the filling and 1/2 for the sauce, they turned out great!
I used 1 lemon for the filling and 1/2 for the sauce, they turned out great!
I completely agree with Sheryl. The lemon overpowered the rest of the flavors. In addition to it being a bit of work and expense the most disappointing factor was not being able to taste the other ingredients. This was the first time I’ve ever cooked with fresh bay leaves…especially in a dessert! I was really looking forward for that subtle flavor.
easy to make and great.
I can honestly say this is the first time I’ve ever been let down by something of MC’s that I’ve tried.
I was sooooooo disappointed! They were completely overpowered by so much lemon. I’m wondering if there is a mistake in the recipe? The recipe calls for the juice of 4 lemons, total. (2 for the filling, 2 for the sauce.) I wonder if it is supposed to have been 1 each?
But, it was a whole lot of prep work and expense to make these, so I’m not going to try it again just to try to figure out how to adjust it.
I will watch to see if there are any other comments or suggestions from other reviewers before I decide to try these again.
Thank you.