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Banana Nut Crepes with Dulce de Leche sauce | URBAN BAKES A no-bake breakfast, made in minutes!

Banana Nut Crepes with Dulce de Leche


  • Author: Connie
  • Prep Time: 7 minutes
  • Cook Time: 12 minutes
  • Total Time: 25 minutes
  • Yield: 10 crepes 1x

Ingredients

Scale
  • 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
  • 23 ripe, medium bananas, sliced
  • 1 cup walnuts, chopped and toasted (optional)

Instructions

  1. In a 12-inch nonstick skillet, heat oil on LOW heat. Meanwhile in a large bowl, whisk flour, sugar and salt; set aside.
  2. In a small bowl, gently whisk milk, eggs and butter. Gradually add milk mixture to the flour mixture and stir until smooth.
  3. Using a clean sheet of paper towel, wipe skillet leaving a thin film of oil around the bottom and sides of the pan.
  4. 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.
  5. 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.
  6. 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!
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