Gingered-Banana Crepes

Gingered-Banana Crepes
Servings: 10 Prep 15 mins Cook 5 mins


Ginger-Banana Filling:
  • 1/3 cup unsalted butter
  • 2/3 cup packed light-brown sugar
  • 1 tablespoon chopped crystallized ginger
  • 3 tablespoons heavy cream
  • 6 bananas, peeled and cut into 1/2-inch-thick slices
  • 1 package (4-1/2 ounces) 7-inch square crepes (10)
Garnish (optional):
  • 1/3 cup semisweet chocolate chips, melted
  • Confectioners sugar

Make It


1. In 12-inch skillet, melt butter. Stir in sugar and ginger; cook, stirring, until sugar is melted. Stir in cream; boil 1 minute. Add banana; heat through, 1 minute.


2. If desired, trim corners of crepes to make circles. Spoon 1/3 cup filling onto half of a crepe; fold other half over filling. Repeat with remaining crepes and filling. Place 2 crepes on each serving plate.


3. Spoon melted chocolate into small heavy-duty plastic food-storage bag. Snip off a very small corner. Drizzle chocolate over crepes. Dust with confectioners sugar.