Banana Cream Crepe Filling Recipe

Ingredients for Banana Cream Crepe Filling

• 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

How to Make Banana Cream Crepe Filling

1. 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.
2. Gradually whisk in 2 cups of milk until smooth, ensuring no lumps remain.
3. Cook over low heat, stirring constantly, until the mixture thickens and comes to a gentle simmer (about 5-7 minutes).
4. In a separate bowl, whisk together 2 large egg yolks.
5. Temper the egg yolks by gradually whisking in 1/4 cup of the hot milk mixture. This prevents the yolks from scrambling.
6. Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture.
7. Cook for 1 minute, stirring constantly, until the mixture is slightly thickened and smooth.
8. Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons of unsalted butter until melted and incorporated.
9. 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).
10. Once cooled, gently fold in 1 cup of diced ripe bananas.
11. Spoon a generous amount of the banana cream filling onto each crepe, and roll tightly. Serve immediately and enjoy!