Beer Batter Crepes with Banana Cream Cheese Filling

Easy Sunday brunch. Kids love the caramel flavoring. Serve with additional whipped topping and a dash of nutmeg.

Step: 1

Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.

Step: 2

Toss bananas with enough lemon juice to coat in a separate bowl.

Step: 3

Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.

Step: 4

Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.

Step: 5

Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.

Step: 6

Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.

Step: 7

Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.

Per Serving: 516 calories; protein 7.7g; carbohydrates 61.3g; fat 27g; cholesterol 135.2mg; sodium 230.9mg.

Eat good breakfast to start the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feel full longer, and not want likely grab a side food out of the street food before lunchtime.

Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the sweet drink or on the table next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.

Giving your stomach energy a bit of sugar in the morning is good to move your healthy body for the day and insert important element to your brain, which, incidentally, requires a continue supply of sweetness in the form of process glucose, counting at to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fiber can lowering your risk of a number of cancers. And of course, you well-being from all the other vitamins and antioxidants in fruit, which keep you strong and healthy.