Copycat Banana And Custard Crepes
Serving Size / Yield
- 1/2 C. sugar
- 3 T. cornstarch
- 1/2 tsp. salt
- 4 egg yolks
- 3 C. milk
- 1/2 C. unsalted cold butter, cut into pieces
- 1 tsp. vanilla
- 1 C. white chocolate chips
- 3 large eggs
- 3/4 C. milk
- 1/4 C. heavy whipping cream
- 4 T. butter, melted
- 1 T. sugar
- 1/2 tsp. vanilla
- 1 C. sifted all-purpose flour
To make the custard, grab a sauce pan and whisk together the sugar, cornstarch, and salt.
Put the pan on medium-high heat.
Immediately add and whisk the milk and yolks. Keep whisking while the liquid is heating up for about 15 minutes.
Once it starts to thicken and bubble, turn off burner and take the pan off the heat.
Add the vanilla, white chocolate chips, and cold butter pieces one by one while still stirring with whisk.
Once the butter and white chocolate has melted, put into a bowl and cover with plastic wrap on the surface of the custard to prevent a skin forming.
Refrigerator until cooled.
To make the crepes, whisk together the eggs, milk, and heavy cream.
Add and stir in the melted butter, vanilla, and sugar.
Whisk in the sifted flour.
Allow the batter to rest for 30 minutes
Preheat a medium non-stick frying pan. Add one tablespoon of butter to the pan.
When the butter is melted, add 1/2 cup of batter to the pan.
Swirl the pan by the handle to circulate the batter towards the edges.
Once the edges start to look dry, flip the crepe for the other side to cook.
Cook crepes about two minutes on each side.
Spoon some white chocolate custard in the center of the crepe with some banana slices and fold over. Serve with more sliced bananas on top.