• 15 Ratings

Stuffed with caramelized bananas and pineapples and coated in a creamy dulce de leche caramel sauce, these dessert crepes will end your meal (or start your day—we won’t judge if you enjoy these crepas for breakfast!) on a sweet note.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For crepes, in a blender combine flour, milk, egg, the 1 tablespoon melted butter, the sugar, vanilla, and salt. Cover and blend until smooth, stopping and scraping the sides as necessary.

    Advertisement
Instructions Checklist
  • Heat a lightly greased 6-inch skillet over medium heat; remove skillet from heat. Spoon 2 tablespoons of the batter into skillet; lift and tilt skillet to spread batter evenly. Return skillet to heat; brown crepe on one side only (about 1 minute). Invert skillet over paper towels to remove crepe from skillet. Repeat with remaining batter, making six crepes total.*

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large skillet heat 1 tablespoon of the remaining butter over medium heat. Add bananas to hot butter and cook for about 2 minutes or until golden brown. Turn and cook about 2 minutes more or until browned. Remove from skillet and set aside. Melt the remaining 1 tablespoon butter in the skillet; add the pineapple. Cook for about 3 minutes or until lightly browned, stirring occasionally. Stir in 2 to 3 tablespoons of the dulce de leche; cook until heated through. Gently stir in bananas.

Instructions Checklist
  • In the skillet combine the remaining dulche de leche and the rum; heat through. Meanwhile, place a crepe, browned side down, on each of six dessert plates. Divide the fruit mixture among the crepes, placing fruit on one half of each crepe. Fold other half of each crepe over fruit mixture; fold crepe in half again, forming a rounded triangle. Spoon dulce de leche mixture over crepes.

*

To make the crepes ahead: Prepare crepes as directed. Layer cooled crepes between sheets of waxed paper in an airtight storage container. Cover and freeze for up to 4 months. Thaw at room temperature for 1 hour before using.

Nutrition Facts

298 calories; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 48 mg cholesterol; 287 mg sodium. 275 mg potassium; 57 g carbohydrates; 2 g fiber; 46 g sugar; 4 g protein; 0 g trans fatty acid; 340 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

15 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2