I admit I have an addiction to breakfast foods. These banana and cream cheese crepes do not help. I do not know where it came from as I have had this recipe for years. A crepe pan is not necessary when making crepes. A small fry pan works just as well, if not better. I learned to make crepes from Mr. King, a “Rock Scientist”. We just ate them with butter and syrup. Crepes can be stuffed with jams, vegetables or fruits. The toppings are just as endless.
1 cup all-purpose flour
1/2 tsp salt
1 cup milk
2 tbsp butter or margarine, melted
1 orange- 1 tbsp zest, 3 tbsp juice
1 package (8 oz) cream cheese, softened
1/2 cup whipping cream
1/2 cup powdered sugar
Combine flour and salt. Add milk, eggs and butter, whisking until smooth. Heat pan over medium heat until hot. Pour 1/4 cup batter into pan. Immediately tilt pan so uncooked portions flow to open areas of pan. Cook about 30 seconds or until lightly browned. Loosen edge of crepe; turn. Beat cream cheese and zest. Beat whipping cream and powdered sugar until stiff. Fold whipped cream into cream cheese mixture. Cut bananas in half crosswise; cut each half lengthwise into 1/4-inch strips. Toss bananas in orange juice. For each crepe, place about 1/3 cup banana mixture in center of crepe. Top with 1/4 cup cream cheese mixture; fold sides over cream cheese mixture. Drizzle with chocolate-flavored syrup.