Tuesday, 25 September 2018
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| Beer Batter Crepes with Banana Cream Cheese Filling |
"Easy Sunday brunch. Kids love the caramel flavoring. Serve with additional whipped topping and a sprint of nutmeg."
Ingredients :
- 1 cup all-cause flour
- 1 cup stale beer, room temperature
- 4 eggs, room temperature
- 2 tablespoons vegetable oil
- 1/four teaspoon floor nutmeg
- 1/four teaspoon salt
- 4 bananas, sliced 1/four-inch thick
- 1 lemon, juiced, or as wanted
- 1 (eight ounce) bundle cream cheese
- 1/four cup brown sugar
- 1 cup whipped topping
- 1 cup white sugar
- 1/2 cup boiling water
- three tablespoons cornstarch
- half cup water
- three tablespoons butter
- eight teaspoons vegetable oil, divided
Instructions :
| Prep : 1H | Cook : 8M | Ready in : 1H30M |
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- Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a massive 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 collectively in a separate bowl till mild and fluffy; fold whipped topping into cream cheese aggregate to shape the cheese filling. Set aside.
- Heat white sugar in a saucepan over medium warmth, stirring continuously, until melted and brown, 2 to 4 mins. Remove sauce pan from heat and stir boiling water into melted sugar. Return to warmth and stir till it bureaucracy a smooth and clean syrup.
- Whisk cornstarch and 1/2 cup water together in a small bowl; upload to syrup in saucepan. Simmer over low warmth, stirring constantly, till thick and clean, five 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 approximately 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the whole location. Cook till the batter turns from moist to wet, and the edges start to curl faraway from the sides of the skillet. Flip crepe and hold cooking till lightly golden on the opposite facet. Place crepe onto a plate, and cowl with a kitchen towel to keep wet. Repeat with closing batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil every time to hold the crepes from sticking.
- Assemble crepes with the aid of spreading approximately 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 vicinity seam-side down on a serving platter. Repeat with last crepes and ingredients. Drizzle ultimate caramel sauce over crepes.
Notes :
- For stale beer open a bottle the night time before, region in fridge. Heat in measuring cup in microwave until simply warm.
- Have all ingredients at room temperature to make the crepe batter. Crepes might be less difficult to make if the batter has a danger to 'relaxation.'
- For variation use half of teaspoon ginger or cinnamon as opposed to the nutmeg.
- You also can use a jar of caramel ice cream topping in place of making the caramel sauce.
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