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.
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.
- Yield: 8 Crepes 1x
- 1–3/4 cups whole milk
- 3/4 cup flour
- 1 egg
- Plus 1 egg white
- 1 TBL honey
- pam non-stick spray
- 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
- fresh mint for garnish
- real vanilla bean ice cream
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
- 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.