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!
- Prep Time: 7 minutes
- Cook Time: 12 minutes
Banana Nut Crepes with Dulce de Leche recipe was adapted from (p.364) Cook’s Illustrated Baking Book.