Ingredients
2 large eggs3/4 cup water3/4 cup 2% milk2 tablespoons butter, melted1/2 teaspoon vanilla extract1 cup all-purpose flour1 tablespoon sugar1/2 teaspoon saltBANANA FILLING:3 tablespoons butter3 tablespoons brown sugar3 medium firm bananas, cut into 1/4-inch slicesSOUR CREAM FILLING:1 cup sour cream2 tablespoons confectioners’ sugar1/2 cup slivered almonds, toasted
Preparation
In a small bowl, whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When crepes are cool, stack them between pieces of waxed paper or paper towels.
In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from heat; keep warm.
In a small bowl, combine sour cream and confectioners’ sugar. Spread over half of each crepe. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners’ sugar and almonds.
