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“This is from Taste of Home Magazine and it goes back a couple of years. You can even prepare the crepes a day ahead.”
READY IN:
30mins
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Bowl, whisk eggs, milk, melted butter, sugar and salt.
  2. Beat in flour until smooth; let stand 20 minutes.
  3. Melt 1 tablespoons butter in a skillet.
  4. Pour 2 tbsp batter into center of skillet; lift and turn pan to cover bottom.
  5. Cook until lightly browned; turn and brown other side.
  6. Repeat with remaining batter, adding butter as needed.
  7. When cool, stack crepes with wax paper in between.
  8. For sauce: combine butter, sugar, orange juice and peel in a skillet; bring to a boil, remove from heat.
  9. Peel bananas; cut in half lengthwise.
  10. Add to orange sauce; cook over medium heat until heated through, about 1 minute.
  11. Place one banana half in center of each crepe; roll up jelly-roll style.
  12. Place folded side down on a plate; drizzle with orange sauce.

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