An elegant dessert!
- 1 package SH Banana Bread & Muffin Mix
- 1-1/2 cups milk
- 4 eggs
- 2 tablespoons butter, melted, plus additional butter for cooking
Banana Cream Filling:
- 3 bananas, sliced
- 3 tablespoons heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange juice OR lemon juice (this prevents filling from turning brown)
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Optional, fresh mint
Combine all crepe ingredients in a blender and pulse for 10 to 20 seconds. Refrigerate batter for 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Combine all ingredients for banana cream filling in a blender and pulse for 10 to 20 seconds, or until filling is smooth. Transfer filling into a small bowl and refrigerate until ready to use.
Melt a small amount of butter in 8-inch skillet over medium heat. Pour 1 1-ounce ladle (or 2 tablespoons) batter into prepared hot pan, rotating pan until batter covers bottom. When the crepe has browned slightly on the bottom, carefully work a rubber spatula underneath it and flip. Cook the second side briefly, just to set the batter. Remove from skillet and place on a baking sheet lined with parchment paper. Repeat with remaining batter.
To make the topping, beat whipping cream and sugar just until the cream reaches stiff peaks. Tip: Chill bowl and beaters prior to mixing.
To assemble the cake, place 2 crepes on a serving plate. Top with 3 tablespoons banana cream filling, spreading to within 1-inch of edges. Repeat until all crepes have been used. Top with whipped cream. Garnish with fresh mint, if desired.