Banana Crêpes

Instructions

1. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
2. In a separate bowl, beat the eggs with the whole milk, melted butter, and pure vanilla extract until combined.
3. Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth and free of lumps.
4. Let the batter rest for 10 minutes to allow the flour to fully hydrate.
5. Heat a non-stick skillet or crêpe pan over medium heat and brush lightly with melted butter.
6. Pour about 1/4 cup (60 ml) of batter into the pan, swirling to evenly coat the bottom with a thin layer.
7. Cook until the edges lift slightly and the bottom is golden brown, about 1-2 minutes, then flip and cook for another 30 seconds.
8. Transfer the cooked crêpe to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
9. In the same skillet, add 1 tablespoon of butter and brown sugar. Once melted, add the sliced bananas.
10. Cook the bananas over medium heat until caramelized and softened but not mushy, about 3-4 minutes. Remove from heat.
11. Fill each warm crêpe with a spoonful of caramelized bananas, fold or roll, and serve immediately.