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
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2 C. Whole Milk
4 Large Eggs
3 T. Unsalted Butter
1.5 C. Sifted All-Purpose Flour
1 T. Sugar
½ t. Salt
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1 C. Butter
2 ¾ C. Brown Sugar
2 C. Heavy Whipping Cream
½ C. Bailey’s Irish cream
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2 C. Heavy Whipping Cream
½ C. Powder Sugar
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Fresh Bananas - Sliced
Butter
Brown Sugar
Irish Cream
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Crepe Pan
Mixing Bowls
Hand Mixer
Turner
Ladle
Caramel Sauce
Directions
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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.
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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.
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Melt all ingredients in a sauce pot until dissolved and smooth.
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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.
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Using a hand mixer, whip ingredients until soft peaks develop.