Banana Crepes
My first banana crepes were at an Argentinian restaurant called Palermo Viejo. Their drawing card was grilled meats like you read about or watch on the travel and food channels. A dinner there was never complete without dessert. There were several, but my son preferred this above all others.
P-V closed a few years ago and my son was reminiscing about their banana crepes, so I decided to make some for him. It was easier said than done since I had never made crepes before.
I was able to find their crepe recipe by digging through inter-webz archives, but I decided to tweak my own family’s recipe for banana pudding for the filling.
Making Crepes
To say crepes are difficult to make would be wrong, but they are tricky. It’s like walking a tightrope for cooking temperature and time, but the hardest part for me was learning how to flip them when the time came. They tear easily and I wish I could share some secret leading to instant success, but the best I can do is tell you to master crepe-making before committing to a complete dish.
Good Luck!
- Yield: 8 Crepes 1x
Ingredients
- 1–3/4 cups whole milk
- 3/4 cup flour
- 1 egg
- Plus 1 egg white
- 1 TBL honey
- pam non-stick spray
Filling
- 1/2 cup whole milk
- 1/2 pkg vanilla pudding mix
- 7 oz sweetened condensed milk
- 1–1/2 cup heavy cream
- 1 tsp sugar
- 1/2 tsp vanilla extract
- 2 bananas – coarsely chopped
Serving
- fresh mint for garnish
- real vanilla bean ice cream
Instructions
For The Crepes
- Whisk together the milk, flour, egg, egg white and 1 TBL honey
- Let it rest at room temp for 5 minutes to eliminate bubbles in the batter
- Heat a non-stick pan over medium heat and spray with Pam
- Pour 1/4 cup batter into skillet and tilt to coat evenly
- Cook about 1-2 minutes or when the edges are lightly browned and the top is set and no longer liquid, then use a thin spatula to turn over
- Cook about another 1-2 minutes until lightly browned then slide onto a plate
- Repeat the process until the batter is used up
For the Filling
- While the crepe batter is resting
- In a mixing bowl, whisk the milk, vanilla pudding mix and sweetened condensed milk until smooth – refrigerate
- Separately combine the heavy cream sugar and vanilla extract. Beat until stiff heavy peaks form
- Fold the two mixtures together
- Dice and fold in the bananas
- Refrigerate until ready to serve
Serving
- Fill each crepe with about 2-3 TBL of the filling and roll into a cylinder
- Add a scoop of vanilla ice cream
- Garnish with a sprig of mint
And just one more thing…
I’ll gladly sign the petition to re-open Palermo Viejo. If you ever dined there I bet you would too.