First, make crépes. Cover and keep warm. If you made your crépes
ahead of time, wrap them in foil and reheat in a 325 degrees F oven
for about 10 minutes or until warmed.
Combine butter, syrup, condensed milk and brown sugar in a medium
saucepan over medium low heat. Stir until butter melts and sugar
dissolves. Raise heat and bring to a low boil. While stirring
constantly, simmer for 8-10 minutes. The mixture will thicken and
turn a light caramel color.
Slice and peel bananas. Toss banana slices lightly with lemon juice.
Lay first crépe flat on serving plate. Spread 1/4 cup of crépe
filling across the crépe and layer 6-8 slices of bananas on top.
Fold in half and then again in quarters. Top with whipped cream and chocolate shavings. Repeat with remaining crépes and serve
For Basic Crépe Batter :
(Use ingredients for Basic Crépe Batter)
Combine all ingredients into a blender and mix until well blended.
Refrigerate batter for at least 30 minutes.
Place a pan on a medium-hot burner. Once hot, brush with a little
butter or oil.
Pour 2-3 tablespoons of batter onto pan. Swirl the batter until it
covers the bottom of the pan.
Cook for 1-2 minutes on the first side until golden brown, then
flip and cook another 15-30 seconds on the other side.
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