easy brunch on Sunday. The caramel flavor is a hit with kids. Add more whipped cream and a sprinkle of nutmeg before serving.
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup stale beer, room temperature
- 4 eggs, room temperature
- 2 tablespoons vegetable oil
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 bananas, sliced 1/4-inch thick
- 1 lemon, juiced, or as needed
- 1 (8 ounce) package cream cheese
- ¼ cup brown sugar
- 1 cup whipped topping
- 1 cup white sugar
- ½ cup boiling water
- 3 tablespoons cornstarch
- ½ cup water
- 3 tablespoons butter
- 8 teaspoons vegetable oil, divided
Instructions
- Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
- Toss bananas with enough lemon juice to coat in a separate bowl.
- Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
- Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
- Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
- Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
- Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.
- For stale beer open a bottle the night before, place in refrigerator. Heat in measuring cup in microwave until just warm.
- Have all ingredients at room temperature to make the crepe batter. Crepes will be easier to make if the batter has a chance to ‘rest.’
- For variation use 1/2 teaspoon ginger or cinnamon instead of the nutmeg.
- You can also use a jar of caramel ice cream topping instead of making the caramel sauce.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 231 mg |
| Sugars | 38 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious but I had an issue making the Carmel sauce. I recommend buying it or using maple syrup drizzled over the top
Decadent. Delicious. easy to make. Will be a staple around our house!
These were just too rich for me.