Breakfast or dessert? You decide. Either way, you can have yourself a delicious Easy, No-Bake Banana – Nut Crepes with Dulce de Leche sauce within minutes!
I’ve been a little M.I.A. this week mainly because I’ve been feeling a bit under the weather.
As soon as I returned from vacay there was so much catching up to do. Plus, I offered to pet-sit my grandparents’ furbaby, Penelope, while they continued to “party it up” in Ecuador. Because of this, my schedule has now revolved around her but don’t get me wrong, I love dogs! I even once threw a dog party and Penelope was one of the guests. You can see more on how to throw a dog party here.
Penelope is older than my two babies requiring a wee bit more attention thus, more walks during the day with a close eye every time she eats. My own two dogs are much younger and will not hesitate for a second when I turn my back. They’ll snatch her food in a heartbeat! You can see a couple of pictures of Penelope’s cute self here below or on Instagram.
But with all that (which honestly doesn’t sound like much), I was sick with a cold. And all I could think about was how completely miserable I was that I couldn’t work out especially since I was off the past 2 weeks during my vacation.
On a brighter note, I’m glad I had a back up recipe ready for you today. One thing I’ve learned about blogging is this: always have back up posts ready! This way if something happens, you can quickly pull one up.
In any case, do you agree, dulce de leche with bananas are a perfect match? I seem to think so! So does bananas and walnuts. I go crazy over banana nut treats so topping these crepes with dulce de leche seemed pretty normal.Print
- 1/2 teaspoon vegetable oil
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 can (7 oz.) dulce de leche
- 2–3 ripe, medium bananas, sliced
- 1 cup walnuts, chopped and toasted (optional)
- In a 12-inch nonstick skillet, heat oil on LOW heat. Meanwhile in a large bowl, whisk flour, sugar and salt; set aside.
- In a small bowl, gently whisk milk, eggs and butter. Gradually add milk mixture to the flour mixture and stir until smooth.
- Using a clean sheet of paper towel, wipe skillet leaving a thin film of oil around the bottom and sides of the pan.
- Increase heat to MEDIUM and pour 1/4 cup of batter to one side of the pan. Gently tilt the pan in a circular motion to thinly spread the batter. Continue this motion until there is no batter is left to move around.
- Using a spatula, loosen crepe around its perimeter. Once the spatula is able to slide underneath the crepe’s center, flip. Cook for another 15-20 seconds. Remove crepe from pan onto a plate and allow to cool while cooking the rest of the batter.
- Spread a tablespoonful of dulce de leche onto one-half of each crepe. Arrange banana slices and sprinkle walnuts. Fold in half or eat as is and ENJOY!
Banana Nut Crepes with Dulce de Leche recipe was adapted from (p.364) Cook’s Illustrated Baking Book.