Beer Batter Crepes with Banana Cream Cheese Filling

Ingredients and Weight:

For the Crepes: * All-purpose flour: 2 cups (250g) * Sugar: 2 tablespoons (30g) * Salt: 1 teaspoon (5g) * Beer (cold): 12 ounces (355ml) * Eggs: 2 large * Butter (melted): 2 tablespoons (30g)

For the Banana Cream Cheese Filling: * Cream cheese (softened): 8 ounces (226g) * Sugar: 1/2 cup (100g) * Sour cream: 1/4 cup (60g) * Banana (ripe): 2, mashed

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Difficulty Level: 3 (Intermediate)

Preparation Method Steps:

For the Crepes: 1. In a large bowl, whisk together the flour, sugar, and salt. 2. In a separate bowl, whisk together the beer, eggs, and melted butter. 3. Gradually add the wet ingredients to the dry ingredients until a smooth batter forms. 4. Let the batter rest in the refrigerator for at least 30 minutes.

For the Banana Cream Cheese Filling: 1. In a medium bowl, beat the cream cheese until smooth. 2. Add the sugar and sour cream and beat until well combined. 3. Fold in the mashed banana.

Assembly: 1. Heat a nonstick skillet over medium heat. 2. Lightly grease the skillet. 3. Pour about ¼ cup of batter into the skillet and swirl to coat the bottom. 4. Cook for 1-2 minutes per side, or until golden brown. 5. Remove the crepe from the skillet and fill with the banana cream cheese filling. 6. Fold the crepe in half, then in half again to form a triangle. 7. Serve warm with additional fruit or whipped cream, if desired.

Nutritional Information (per serving for 2 crepes):

• Calories: 350
• Fat: 15g (20% DV)
• Saturated Fat: 9g (45% DV)
• Carbohydrates: 45g (15% DV)
• Sugar: 20g
• Protein: 10g

Dish Characteristics:

• Sweet and creamy
• Light and crispy exterior
• Perfect for breakfast, brunch, or dessert

User Comments:

• "These crepes were absolutely delicious! The beer batter gave them a unique and flavorful crust, and the banana cream cheese filling was rich and creamy."
• "I'm not a big fan of beer, but these crepes were amazing. The batter was so light and fluffy, and the filling was perfect."
• "I served these crepes at my brunch party and they were a huge hit. Everyone loved the combination of sweet and savory flavors."

Special Precautions and Tips:

• Make sure the batter is cold before cooking. This will help the crepes to be light and crispy.
• If you don't have beer, you can substitute milk or water. However, the beer gives the crepes a unique flavor.
• Don't overfill the crepes with filling. This will make them difficult to fold.
• If you are making the crepes ahead of time, store them in the refrigerator for up to 2 days. To reheat, place them in a warm oven for 5-10 minutes.