Pepper’s Famous Banana Enchiladas Recipe
sliced bananas wrapped in crepes, with vanilla bean ice cream and maple pecan sauce
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Ingredients
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Crepes and Filling
Method
Preparation
- 1
Make the Crepes
In a mixing bowl, whisk together the flour, milk, eggs, and vanilla extract until smooth. Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of the batter into the skillet, quickly swirling to coat the bottom. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat until all batter is used.
- 2
Prepare the Bananas
Peel the bananas and slice them into thin strips. Place a few banana slices in the center of each crepe and roll them up tightly.
- 3
Make the Maple Pecan Sauce
In a small saucepan, combine the maple syrup and butter over medium heat. Stir until the butter is melted. Add the chopped pecans and simmer for 5 minutes, stirring occasionally.
- 4
Serve
Place the banana enchiladas on a plate, top with a scoop of vanilla bean ice cream, and drizzle with warm maple pecan sauce.
