Banana Crepe with Filling

Name: Banana Crepe with Filling
Total time: 30 min
Yield: 4
Ingredients: For the crepe 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 (380 g), sliced into 0.5 cm thick rounds and then quarters; 2 teaspoons ground cinnamon

1
For the crepe 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 (380 g), sliced into 0.5 cm thick rounds and then quarters
11
2 teaspoons ground cinnamon

Ingredients

1
For the crepe 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 (380 g), sliced into 0.5 cm thick rounds and then quarters
11
2 teaspoons ground cinnamon

Directions

1
Prepare the crepe batter: In a medium bowl, combine all ingredients and mix until smooth
2
Heat a non-stick skillet over medium heat
3
Add 3 tablespoons of the crepe batter to the skillet
4
Tilt the skillet slightly to spread the batter evenly
5
Cook for about 1 minute on each side, or until the crepe is done
6
Transfer to a plate and repeat with remaining batter. Reserve
7
Prepare the filling: In a small non-stick skillet, combine sugar and water
8
Cook over medium-high heat, stirring frequently, until caramelized (about 3 minutes)
9
Add bananas and cook for about 1 minute, or until soft
10
Remove from heat
11
Divide the crepes among four plates
12
Spoon filling onto each crepe and sprinkle with cinnamon
13
Fold each crepe in half and then in half again to form a triangle
14
Serve immediately
15
322 calories per serving