Categories: Breakfast

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1 tbsp butter, melted
• 1 tbsp sugar
• 1/8 tsp salt
• Filling:
• 1/2 cup butter, cubed
• 2/3 cup sugar
• 4 tsp grated orange peel
• 2/3 cup orange juice
• 6 medium ripe bananas, peeled and sliced
• Fresh raspberries

Directions

1. In a bowl, whisk together first 6 ingredients; let stand 20 minutes.

2. Heat a lightly greased 8-inch nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.

3. For sauce, put butter, sugar, orange peel and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm.

4. To serve, spoon bananas onto center of crepes; fold into quarters. Top with remaining sauce and raspberries.

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