adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

State Fair Crepes
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Impress with decadent crepes filled with peanut butter, hazelnut spread, crispy bacon, and fried bananas - a showstopping sweet and savory treat for brunch or dessert.
Ingredients:
  • 1 cup milk
  • 4 large eggs
  • 1 tablespoon butter, melted
  • 1 tablespoon white sugar
  • 1 teaspoon almond extract
  • 1.25 cups all-purpose flour
  • 12 slices bacon
  • 3 tablespoons butter, or as needed - divided
  • 6 firm bananas, sliced in half lengthwise
  • 12 tablespoons chocolate-hazelnut spread (such as Nutella®), divided
  • 12 tablespoons peanut butter, divided
  • 0.5 tablespoon honey, divided
  • 1 teaspoon confectioners' sugar for dusting, or as needed
  • 1 tablespoon chocolate syrup, or as needed
Instructions:
  • In a blender, combine milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour until smooth, for 1 to 2 minutes. Let the batter rest for a minimum of 20 minutes while you complete the next steps.
  • Brown the bacon in a spacious deep skillet over medium-high heat for approximately 10 minutes until crisp; then drain on a paper towel-lined plate.
  • In a crepe pan or non-stick skillet over medium heat, melt 1 teaspoon of butter. Add 1/4 cup of batter, swirl to coat the pan evenly, and cook until small brown spots appear on the bottom of the crepe, about 2 to 3 minutes.
  • Gently lift and flip the crepe to cook the other side for 1 to 2 minutes until the center is set and the 2nd side shows a few small brown spots. The crepe is ready once these signs appear.
  • Transfer the crepe onto a plate lined with parchment paper. Repeat with the remaining crepes, adding butter to the pan as needed, and stack cooked crepes between parchment paper.
  • In a skillet, melt the 2 tablespoons of butter and pan-fry the sliced bananas until golden brown on both sides, approximately 3 minutes per side. Remove bananas from skillet and set aside.
  • On a serving plate, layer a crepe with decadent chocolate hazelnut spread and creamy peanut butter for an irresistible combination.
  • Lay a strip of bacon in the middle of the crepe, place a banana half on top of the bacon, and generously drizzle with 1/2 teaspoon of honey.
  • Roll the crepe into a tempting cylinder shape and sprinkle with confectioners' sugar before drizzling with a decadent chocolate syrup. Repeat to create a total of 12 delicious filled crepes.

Similar Recipes