Banana Crepe with Caramel Filling

Name: Banana Crepe with Caramel Filling
Total time: 30 min
Yield: 4
Ingredients: For the batter; 1 egg; 1/2 cup milk (120 ml); 3 tablespoons wheat flour; 1 tablespoon melted butter; 1/2 teaspoon active dry yeast; For the filling; 1/2 cup sugar (90 g); 1/3 cup water (80 ml); 4 large ripe bananas, sliced into 0.5 cm thick rounds and then quarters; 2 teaspoons ground cinnamon

1
For the batter
2
1 egg
3
1/2 cup milk (120 ml)
4
3 tablespoons wheat flour
5
1 tablespoon melted butter
6
1/2 teaspoon active dry yeast
7
For the filling
8
1/2 cup sugar (90 g)
9
1/3 cup water (80 ml)
10
4 large ripe bananas, sliced into 0.5 cm thick rounds and then quarters
11
2 teaspoons ground cinnamon

Ingredients

1
For the batter
2
1 egg
3
1/2 cup milk (120 ml)
4
3 tablespoons wheat flour
5
1 tablespoon melted butter
6
1/2 teaspoon active dry yeast
7
For the filling
8
1/2 cup sugar (90 g)
9
1/3 cup water (80 ml)
10
4 large ripe bananas, sliced into 0.5 cm thick rounds and then quarters
11
2 teaspoons ground cinnamon

Directions

1
Prepare the batter: In a medium bowl, combine all ingredients and mix until smooth
2
Heat a non-stick skillet over medium heat
3
Place 3 tablespoons of batter in the skillet
4
Tilt the skillet to spread the batter evenly on the bottom
5
Cook for about 1 minute or until the crepe releases from the pan
6
Flip and cook for another minute or until the other side is also loose
7
Transfer to a plate
8
Make more crepes in the same way. Reserve
9
Prepare the filling: In a small non-stick skillet, combine sugar and water
10
Cook over high heat, stirring occasionally, until caramel forms (about 3 minutes)
11
Slowly add the banana, mixing well, until soft (about 1 minute)
12
Remove from heat
13
Distribute the crepes among four plates
14
Divide the filling among the crepes and sprinkle with cinnamon
15
Fold each crepe in half and then fold again to form a triangle
16
Serve immediately
17
322 calories per serving