Delicious Beer-Battered Crepes with Creamy Banana Filling

Follow our step-by-step guide on how to make Delicious Beer-Battered Crepes with Creamy Banana Filling.

1. Step 1

   Start by whisking together the flour, stale beer, eggs, 2 tablespoons of vegetable oil, nutmeg, and salt in a large bowl until you achieve a smooth batter. This is the base for your crepes, so make sure it's lump-free!

2. Step 2

   In a separate bowl, toss the sliced bananas with enough lemon juice to coat them. This will keep the bananas fresh and add a zesty flavor.

3. Step 3

   Next, beat the cream cheese and brown sugar together in another bowl until the mixture is light and fluffy. Gently fold in the whipped topping to create a creamy filling that’s simply irresistible. Set this aside for later.

4. Step 4

   Now, let’s make the caramel sauce! Heat the white sugar in a saucepan over medium heat, stirring constantly until it melts and turns a beautiful brown color, which should take about 2 to 4 minutes. Once melted, carefully stir in the boiling water and return the saucepan to the heat, mixing until you have a smooth syrup.

5. Step 5

   In a small bowl, whisk together the cornstarch and 1/2 cup of water, then add this mixture to the syrup in the saucepan. Simmer over low heat, stirring constantly until the sauce thickens and becomes clear, which should take about 5 to 7 minutes. Finally, whisk in the butter to create a rich caramel sauce that will elevate your crepes.

6. Step 6

   Heat 1 teaspoon of vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup of the crepe batter into the pan, tilting and rotating it to cover the entire surface. Cook until the edges start to curl and the batter looks moist, then flip the crepe and cook until it’s lightly golden on the other side. Place the cooked crepe on a plate and cover it with a kitchen towel to keep it warm. Repeat this process with the remaining batter, adding a teaspoon of oil to the pan as needed to prevent sticking.

7. Step 7

   To assemble, spread about 2 tablespoons of the caramel sauce over each crepe. Then, add a generous layer of the cream cheese filling and top it with a portion of the lemon-coated bananas. Roll the crepe around the filling and place it seam-side down on a serving platter. Repeat with the remaining crepes and ingredients, drizzling any leftover caramel sauce over the top before serving.