Ingredients
4 Bananas
1 pint Vanilla Ice Cream
Caramel Sauce or Dulce De Leche
1/8 cup Powdered Sugar
1 cup Heavy Cream
1 tsp, Vanilla Extract
Crepes: (Makes 12 crepes, this recipe uses four)
2 cups Flour
4 Eggs
1 1/2 cups Milk
1 cup Water
1/2 tsp Salt
4 Tbsp. melted Butter + 4 Tbsp. Butter
❃❃Serves 4❃❃
Preparation
Remove ice cream from freezer.
Filling & Whipped Cream
To each crepe add 3 small scoops of ice cream, ¾ of 1 sliced banana and desired amount of caramel sauce or Dulce de Leche. Roll each crepe.
Place heavy cream, 1/8 cup powdered sugar and 1 tsp. vanilla in a bowl and whip on high until stiff peaks form.
Crepes
Mix together 2 cups flour, 4 eggs, 1 cup milk, 1 cup water, ½ tsp salt and 4 Tbsp. melted butter for the crepes.
In a crepe pan or a 10-inch non-stick skillet heat over medium heat and add 1 tsp. of butter swirling it around the pan as it melts (you may need more butter). Add 1/4 cup of batter to pan and swirl pan gently until mixture is spread into an even layer. Once the crepe appears to be slightly brown on edges flip over. This will only take 1-2 minutes.
Remove crepes and place between layers of parchment paper to cool until all the crepes are complete. This should give you 12 crepes.
Assemble
Place stuffed crepe on a serving plate, top with more caramel sauce or Dulce de Leche, whipped cream and the remaining ¼ of the sliced banana on each.