Nutritional Info

Nutrition Facts

Serving Size 1 (382g)

Calories 618
Calories from Fat 263 (43%)
Amount Per Serving %DIV
Total Fat 29.3g 45%
Saturated Fat 12.3g 62%
Monounsaturated Fat 13.3g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 51.5mg 17%
Sodium 434.7mg 19%
Potassium 826.3mg 18%
Total Carbohydrate 67.1g 22%
Dietary Fiber 10.5g 42%
Sugars 17.6g
Protein 19.7g 39%

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Recipe Description
These are easy and fun, I amke them for company and htey always think these are harder to make than they are.
Prep time
10 min
Cook time
5 min
Ready In
15 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  all-purpose flour
2 Tablespoon(T)  soft light brown sugar
2   eggs
3/4 Pint(pt)  milk
1   lemon zested and juiced
2 Ounce(oz)  butter
3   bananas
4 Tablespoon(T)  corn syrup


Combine the flour and sugar and beat in the eggs and half the milk. Beat together until smooth. Grad ually add the remaining milk, stirring constantly to make a smooth batter. Stir in the lemon rind.

Melt a little butter in an 8-inch skillet and pour in one quarter of the batter. Tilt the skillet to coat the bottom and cook for 1-2 minutes, until set. Flip the crepe over and cook the second side. Slide out of the skillet and keep warm. Repeat to make 3 more crepes.

Slice the bananas and toss in the lemon juice. Pour the syrup over them and toss together. Fold each crepe in half and then in half again and fill the center with the banana mixture. Serve warm.

Additional notes

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