Banana Caramel & Cream Cheese Crepes

Before I made this recipe, the last time I had a Crepe was on the streets of Paris…. yes Paris, France.

OOO and how I missed them. I’d never tried to make them..Until now.
I wish I had tried to make them sooner. These Banana Caramel & Cream Cheese Crepes were delicious! They were not a typical sweet sugary dessert. It was fresh and fruity, unlike most of the desserts I make that involve chocolate, cupcakes and cookies.

I love easy recipes and this was an easy one!
As always I’m bolding the Pampered Chef Products that I used. But of course you know that you can make this with the kitchen tools you have in your own kitchen.

What you need:

Crepes:

1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
3 eggs
2 tablespoons butter or margarine, melted

Fillings:

1 orange
1 package (8 ounces) cream cheese, softened
1/2 cup whipping cream
1/2 cup powdered sugar
3 bananas
Caramel Syrup

What to do:

In Small Batter Bowl, combine flour and salt.

Add milk, eggs and butter, whisking until smooth using Stainless Steel Whisk.

Lightly spray Small Saute Pan with vegetable oil using Kitchen Spritzer. Heat pan over medium heat until hot.

For each crepe, pour a 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 with Classic Scraper; turn and continue cooking until lightly browned.

Stack crepes between sheets of wax paper until ready to use.

Zest orange to measure 1 tablespoon zest. Juice orange using Juicer to measure 3 tablespoons juice.

Beat cream cheese and zest. Beat whipping cream and powdered sugar until stiff. Fold whipped cream into cream cheese mixture.

When ready to serve, 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 caramel syrup.