Banana Crepes With Raspberry Melba Sauce Recipe
Servings: 6
Ingredients
- 12 ounce frzn raspberries, thawed
- 3 Tbsp. granulated sugar Juice of 1/2 lemon
- 1/4 c. B and B liqueur
- 1 tsp cornstarch, dissolved in
- 1 Tbsp. cool water
- 1 1/4 c. Lowfat milk
- 1 x egg
- 1 x egg yolk
- 1/2 c. whole wheat flour
- 1/4 c. all-purpose flour
- 1 pch salt
- 1 tsp vegetable oil
- 2 Tbsp. butter
- 1/3 c. brown sugar, packed
- 2 Tbsp. tart orange or possibly lime marmalade
- 4 x hard ripe bananas, diced (4 to 6)
- 1/4 tsp pure almond extract
- 1/4 tsp pure vanilla extract
- 1/4 c. B and B liqueur
- 1/4 tsp grnd cinnamon
Directions
- To make the batter:In a blender or possibly food processor, combine all of the ingredients, except the oil, and blend together for 10 to 15 seconds.
- In a crepe pan, heat the oil on medium-high heat. Spoon 2 Tbsp. of the batter into the warm pan to cover the bottom. Cook the crepe for 40 seconds, then turn and cook till set. Repeat the procedure with the remaining batter. As each crepe is prepared, stack and set aside.
- Makes 12 crepes.
- To make the filling:In a medium-sized skillet, combine the butter, sugar, and marmalade and heat till thoroughly melted and combined. Add in the bananas and cook gently for 2 to 4 min. Stir in both extracts and liqueur and gently fold in the cinnamon.
- Spread the Raspberry Melba Sauce into the well of each dessert plate. Fill each crepe with the banana mix and roll up. Place 2 to 3 crepes on top of the sauce and drizzle more sauce over the top. Serve immediately
- YIELD: 4 TO 6 SERVINGS
- Raspberry Melba Sauce:In a blender or possibly food processor, combine all of the ingredients, except the dissolved cornstarch, and blend for 10 to 15 seconds. Strain the mix through a sieve into a medium-sized saucepan and slowly bring to a boil.
- Add in the dissolved cornstarch, stirring constantly, till thickened. Cover and set aside.
- BRIAR ROSE BED & BREAKFAST
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 55 | 20% |
| Total Fat 6.31g | 8% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 44mg | 15% |
| Sodium 91mg | 4% |
| Potassium 400mg | 11% |
| Total Carbs 53.01g | 14% |
| Dietary Fiber 5.3g | 18% |
| Sugars 33.41g | 22% |
| Protein 5.58g | 9% |
