Ingredients for Banana Cream Crepe Filling
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup diced ripe bananas
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How to Make Banana Cream Crepe Filling
- In a small saucepan, whisk together 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups of milk until smooth, ensuring no lumps remain.
- Cook over low heat, stirring constantly, until the mixture thickens and comes to a gentle simmer (about 5-7 minutes).
- In a separate bowl, whisk together 2 large egg yolks.
- Temper the egg yolks by gradually whisking in 1/4 cup of the hot milk mixture. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture.
- Cook for 1 minute, stirring constantly, until the mixture is slightly thickened and smooth.
- Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons of unsalted butter until melted and incorporated.
- Cover the saucepan with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming, and refrigerate until completely cool (at least 2 hours).
- Once cooled, gently fold in 1 cup of diced ripe bananas.
- Spoon a generous amount of the banana cream filling onto each crepe, and roll tightly. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
56g
Fat
17g
Carbs
8g
