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Bananas Foster Crêpes
Nutritional Information

Nutrition Facts: Serving Size: 10 svgs

Amount Per Serving

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 10 svgs

Amount Per Serving

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 1/4 cup COFFEE-MATE® Maple Latte Flavor Liquid Coffee Creamer
  • 1 cup 1% lowfat milk
  • 2 large eggs
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons maple syrup
  • 1 teaspoon melted butter for cooking crêpes
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • Powdered sugar
  • 4 medium bananas, peeled and sliced

Directions

PLACE milk, Coffee-mate Maple Latte Flavor Liquid, 2 tablespoons melted butter, flour, salt and eggs in a blender; cover. Blend until smooth. Let stand for 30 minutes.

HEAT 8- or 9-inch nonstick skillet over medium heat. Brush lightly with 1 teaspoon melted butter. Pour a scant 1/4 cup batter into hot skillet and swirl to coat bottom. Cook for about 2 minutes or until edges are browned and center is set. Turn over and cook for an additional 1 to 2 minutes. Slide onto a plate. Repeat with remaining batter, brushing skillet with additional butter as needed. Stack crêpes with parchment or wax paper between them.

HEAT 3 tablespoons butter, maple syrup and cinnamon in a medium skillet over medium-high heat until butter is melted and mixture begins to bubble. Add bananas. Cook, stirring often, for about 3 minutes or until syrup is somewhat thickened and bananas are heated through.

TO fill crêpes just before serving, spread about 1/4 cup banana filling on half of a crêpe. Fold into quarters. Fill remaining crêpes. Serve sprinkled with powdered sugar.