Ricotta Crepes With Banana And Coconut Caramel Recipe

Indulge in these delightful ricotta crepes, drizzled with a luscious homemade banana and coconut caramel sauce. A light and fluffy breakfast treat or a surprisingly elegant dessert! This recipe, adapted from Australian BH&G Diabetic Living, offers a shortcut for faster crepe cooking. (Note: Banana prices may fluctuate; consider alternatives like berries if needed.)

Prep Time 15 mins

Cook Time 45 mins

Calories 223 kcal

Protein 13g

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Ricotta Crepes With Banana And Coconut Caramel

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Ricotta Crepes With Banana And Coconut Caramel

1 can (13.5 oz) full-fat coconut milk
1/4 cup brown sugar
2 teaspoons vanilla extract
2 ripe bananas, sliced
16 tablespoons (1 cup) ricotta cheese
shredded coconut (optional, to garnish)
1 cup all-purpose flour
1 1/2 cups milk
1 large egg
cooking spray (for greasing pan)
a pinch of salt

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How to Make Ricotta Crepes With Banana And Coconut Caramel

**Make the Crepes:** In a medium bowl, whisk together 1 cup all-purpose flour and a pinch of salt.
In a separate small bowl, whisk together 1 1/2 cups milk, 1 large egg, and 1 teaspoon vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
Lightly grease a small non-stick frying pan with cooking spray and heat over medium heat. Pour 2 tablespoons of batter onto the hot pan for each crepe. Swirl the pan to evenly distribute the batter. Cook for 1-2 minutes per side, or until lightly golden brown and cooked through. Repeat with remaining batter to make 8 crepes. (Tip: Use two pans to halve the cooking time!) Stack crepes on a plate lined with a clean tea towel to keep warm.
**Make the Coconut Caramel:** In a medium non-stick saucepan, combine 1 can (13.5 oz) full-fat coconut milk, 1/4 cup brown sugar, and 1 teaspoon vanilla extract. Cook over low heat, stirring constantly, until the sugar dissolves. Increase heat to medium-high and bring to a simmer. Reduce heat to medium and cook for 2-3 minutes, or until the sauce slightly thickens.
Add 2 ripe bananas, sliced, to the caramel sauce. Toss gently to coat and cook for 1 minute, or until warmed through.
**Assemble the Crepes:** Spread a thin layer of ricotta cheese (about 2 tablespoons per crepe) onto each crepe. Fold each crepe in half or thirds. Arrange the crepes on plates. Top with the warm banana and coconut caramel sauce. Garnish with shredded coconut (optional) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

57g

Fat

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Breakfast Desserts Fruit Diabetic Dietary Tropical Fruit Bananas Brunch

Frequently Asked Questions

How long does it take to make Ricotta Crepes With Banana And Coconut Caramel?

Ricotta Crepes With Banana And Coconut Caramel takes about 60 minutes from start to finish — roughly 15 minutes to prepare and 45 minutes to cook.

How many calories are in Ricotta Crepes With Banana And Coconut Caramel?

Ricotta Crepes With Banana And Coconut Caramel has approximately 223 calories per serving, with about 13 g protein, 14 g carbohydrates and 4 g fat.

What ingredients do I need for Ricotta Crepes With Banana And Coconut Caramel?

The key ingredients for Ricotta Crepes With Banana And Coconut Caramel are Light Coconut Milk, Brown Sugar, Vanilla Essence, Bananas, Low Fat Ricotta, Coconut. See the full list with measurements above.