- 2 tablespoons butter
- 1 tablespoon brown sugar
- 2 bananas, cut on the bias, 1/4-inch thick
- 1 cup sour cream
- 1 tablespoon confectioners' sugar
- 4 crepes, recipe follows
- 1/2 cup toasted slivered almonds
- Sweet crepes
In a small bowl combine the sour cream and the confectioners' sugar.
To assemble, place crepe on plate and thinly spread with banana mixture. Thinly spread dollop of sour cream mixture and sprinkle with toasted almonds. Wrap crepe tightly to create rolled layers. Dust with confectioners' sugar and sprinkle with crushed toasted almonds.
- 3/4 cup cold water
- 3/4 cup cold milk
- 3 large eggs
- 1 tablespoon sugar
- Pinch salt
- 1 1/2 cups flour
- 5 tablespoons melted butter
Heat a seasoned crepe pan over medium heat. Ladle 1-ounce batter into pan and angle pan so that batter spreads to edges of pan. Let cook about 45 seconds and turn over. Cook about 30 seconds more. Remove to cool. Stack between sheets of waxed paper.