Banana Crepes with Bailey’s Irish Cream Caramel and Whipped Cream
Chef Greg Montana
French
Crepes
Delicate crepes layered with rich flavors of sweet Irish cream caramel and sautéed bananas, topped with fresh whipped cream. Whether you're in the mood for a sweet treat or hosting a brunch, these delicious crepes will surely impress!
Recipe by Chef Greg Montana
Ingredients
Crepes
- 2 C. Whole Milk
- 4 Large Eggs
- 3 T. Unsalted Butter
- 1.5 C. Sifted All-Purpose Flour
- 1 T. Sugar
- ½ t. Salt
Caramel Sauce
- 1 C. Butter
- 2 ¾ C. Brown Sugar
- 2 C. Heavy Whipping Cream
- ½ C. Bailey’s Irish cream
Whipped Cream
- 2 C. Heavy Whipping Cream
- ½ C. Powder Sugar
Sautéed Bananas
- Fresh Bananas - Sliced
- Butter
- Brown Sugar
- Irish Cream
Tools
- Crepe Pan
- Mixing Bowls
- Hand Mixer
- Turner
- Ladle
- Caramel Sauce
Directions
Crepe Batter
Melt butter in a small pan.
Put all dry ingredients in a medium bowl.
Whisk eggs in small bowl, then whisk in milk.
Whisk wet ingredients into dry.
Whisk in melted butter, then adjust with flour or milk until desired thickness.
Crepe Production
Melt a small amount of butter in a 8” non-stick pan or crepe pan.
Using a 2-ounce ladle, pour about 1.5 ounces of batter into pan and tilt in a circle to lightly cover the bottom of the pan.
Cook for about 1 minute until crepe is brown. Turn over and cook for 1 minute until crepe is brown.
Caramel Sauce
Melt all ingredients in a sauce pot until dissolved and smooth.
Sautéed Bananas
Sautée bananas in butter, brown sugar and Irish cream until lightly cooked.
Place bananas in crepes and fold. Top with whipped cream and drizzle with caramel sauce.
Whipped Cream
Using a hand mixer, whip ingredients until soft peaks develop.