State Fair Crêpes

Thin and elegant crêpes are spread with peanut butter and hazelnut spread and wrapped around bacon and fried bananas for a savory-sweet, fancy brunch dish or dessert that will wow your family and guests.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 406 Calories

Ingredients

• 1 tablespoon white sugar
• 1 cup milk
• 4 large eggs
• 1 teaspoon almond extract
• 1 tablespoon butter, melted
• 12 slices bacon
• 3 tablespoons butter, or as needed - divided
• 6 firm bananas, sliced in half lengthwise
• 12 tablespoons chocolate-hazelnut spread (such as Nutella®), divided
• 12 tablespoons peanut butter, divided
• 1 tablespoon chocolate syrup, or as needed
• 1.25 cups all-purpose flour
• 0.5 tablespoon honey, divided
• 1 teaspoon confectioners' sugar for dusting, or as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Melt 1 teaspoon butter on a crêpe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup 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 crêpe, 2 to 3 minutes.

Step 5

Carefully loosen crêpe from pan and gently flip to cook other side, 1 to 2 more minutes. Crêpe is done when batter in center is set and a few small brown spots appear on 2nd side.

Step 6

Slide crêpe onto a plate lined with a piece of parchment paper. Cook remaining crêpes, buttering the pan when needed, and stack cooked crêpes between pieces of parchment paper.

Step 7

To assemble, place a crêpe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crêpe.

Step 8

Place a bacon strip in the center of the crêpe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.

Step 9

Roll up the crêpe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crêpes.