Ricotta Crepes with Banana and Coconut Caramel
Delight your taste buds with these luxurious Ricotta Crepes with Banana and Coconut Caramel, a perfect blend of creamy, fruity, and tropical flavors. These delicate homemade crepes are filled with a subtly sweet ricotta and vanilla mixture, then crowned with fresh banana slices and a rich, golden coconut caramel sauce. Toasted coconut flakes add the perfect hint of crunch, creating a beautifully balanced dessert or brunch treat. With just 20 minutes of prep time, this recipe is a surprisingly simple way to impress guests or indulge in a decadent breakfast. Whether you’re craving a unique twist on traditional crepes or searching for your next show-stopping dessert, these banana and coconut caramel crepes are guaranteed to satisfy.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Ricotta cheese
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 2 medium Bananas (sliced)
- 0.5 cup Coconut milk
- 0.5 cup Brown sugar
- 0.25 teaspoon Sea salt
- 0.25 cup Coconut flakes (toasted)
Instructions
In a mixing bowl, whisk together the flour, granulated sugar, and salt.
Add the eggs and milk to the dry ingredients and whisk until smooth. Stir in the melted butter.
Cover the batter and let it rest for 10 minutes.
While the batter rests, mix the ricotta cheese, powdered sugar, and vanilla extract in a separate bowl until creamy. Set aside.
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of crepe batter into the skillet, tilting the pan to spread it evenly. Cook for 1-2 minutes, or until the edges begin to lift and the underside is golden.
Flip the crepe and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
To prepare the coconut caramel, combine the coconut milk, brown sugar, and sea salt in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 5-7 minutes, or until thickened. Set aside to cool slightly.
Place a spoonful of the ricotta filling in the center of each crepe, roll or fold the crepes, and arrange them on serving plates.
Top the crepes with banana slices, drizzle with coconut caramel, and sprinkle with toasted coconut flakes.
Serve warm and enjoy this decadent treat.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 158.2 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1477 mg | 114% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2289 mg | 49% | |
*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.
