State Fair Crepes
Ingredients1 h 15 m servings 406
- Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
- Melt 1 teaspoon butter on a crepe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup of batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of the crepe, 2 to 3 minutes.
- Carefully loosen crepe from the pan and gently flip to cook other side, 1 to 2 more minutes. Crepe is done when the batter in the center is set and a few small brown spots appear on the 2nd side.
- Slide crepe onto a plate lined with a piece of parchment paper. Cook remaining crepes, buttering the pan when needed, and stack cooked crepes between pieces of parchment paper.
- Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
- To assemble, place a crepe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crepe.
- Place a bacon strip in the center of the crepe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.
- Roll up the crepe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crepes.
- Cook's Note:
- Crepes may be prepared in advance and refrigerated or frozen in a zippered freezer bag. If frozen, thaw at room temperature. To take the chill off, fill crepes, place in a baking dish, cover with foil, warm at a low temperature in the oven, and garnish as desired. This makes 12 crepes, and although you may not need that many, it's nice to have them on hand in the freezer. Preparing the crepes takes more time than filling them, so it's nice to be able to just pull out a few at a time, thaw, fill, and you have a quick and great-looking dessert!
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 406 calories; 22.8 40.3 13.3 84 362 Full nutrition
ReviewsRead all reviews 8
This is one of the most fantastic crepes I have ever tried! The ingredients are measured out perfectly and I can remember my trip to Paris immediately when I taste them. Well done with the toppi...
Yum! Used 1c bisquick, 3/4c almond milk, & 2 eggs to make the crepe batter. Only used one pan and lots of ingredients leftover to make more tomorrow!
LOVED this recipe! great flavor and very rich. definitley will make again. Maybe with some different fruits.
It was soooo delicious!! Saltiness from bacon and sweets makes good marriage! Thank you for sharing recipe!! :)
I was craving something with Nutella so I gave this a try. They were delicious. I did not add bacon because I do not have any but they were great either way. The only other time I had tried crep...
Made this recipe and it brought me back to France when I was there in 2009. We went to a French bistrio and had these amazing crepes and these were in the same League. The only thing missing w...
I made this for a surprise breakfast for my teenage kids. They were skeptical about the combo of bacon and sweet but loved it! The few I made for my son, I ran out of peanut butter so topped wit...