Banana Toffee Crepes

[J G B]

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~ ANY thing in here is 'fair game' for deletion, inclusion,
substitution, etc.
~ Even though you might NOT think it 'necessary'; it is often in your
best interest to 'substitute' for 'healtier' ingredients when possible
(unless you simply 'must' have the _original_)..
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Banana Toffee Crépes SR
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Makes: 8 servings
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1 stick of butter
1 can of sweetened condensed milk
1/2 cup of light brown sugar
2 Tbsp of light corn syrup
4 bananas, sliced
Whipped cream
Juice of 1 lemon
Chocolate shavings, for garnish
8 basic crepes (recipe below)
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First, make crépes. Cover & keep warm. If made ahead of time, wrap in
foil; reheat in a 325 ° F oven for about 10 min or until warmed.
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Combine butter, syrup, milk & sugar in a med saucepan on med lo heat.
Stir until butter melts & sugar dissolves. Raise heat; bring to a low
boil. While stirring constantly, simmer for 8-10 min (mix will thicken &
turn a light caramel color). Peel & slice bananas crosswise. Toss slices
lightly with lemon juice. Lay 1st crépe flat on serving plate. Spread
1/4 cup of filling across crépe. Layer 6-8 slices of bananas on top.
Fold in 1/2, then again in 1/4s. Top with whipped cream & choco
shavings. Repeat with remaining crépes; serve immediately.
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Basic Crépe Batter
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3/4 cup of all-purpose flour
1 Tbsp of melted butter
1-1/4 cups of skim milk
2 eggs
3/4 tsp of salt
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Combine all ingredients into a blender; mix until well blended.
Refrigerate batter for at least 30 min. Put a skillet on a med-hot
burner. Once hot, brush with a little butter or oil. Pour 2-3 Tbsp of
batter onto pan. Swirl batter until it covers pan bottom. Cook for 1-2
min on 1st side until golden brown; flip; cook for another 15-30 sec on
the other side.
Makes 8-10 crépes
Source - The Essential Guide To Crépes