Banana & Maple Ricotta Filled Crepes

makin' banana pancakes, pretending it's the weekend now...

That song, if you know it, will now be stuck in your head the rest of the day; believe me, I've been singing it since I've been thinking about this post! You have to love Jack Johnson! Anyway, I've made crepes for this post, which are the French version of a pancake. I even learned (by about the fourth crepe) how to flip them in the pan by throwing them in the air. It was a fun experiment...just ask my husband.

Focusing on bananas for these three posts has lead me to making breakfast/brunch food and this post is no different. I've simply filled crepes with maple infused ricotta cheese and sliced bananas. This would be the perfect breakfast or bunch item for a lazy weekend day. And, lets face it, with as cold as it has been, I've had no motivation to get outside and do anything. So, be lazy this weekend and make these French inspired banana pancakes, here's how...

Ingredients - Makes 12 Crepes
1 1/3 C All-Purpose Flour
1 1/2 T Granulated Sugar
1/4 tsp. Salt
1 1/2 C Whole Milk
6 Eggs
1/2 C Water
1 Stick Unsalted Butter
4-5 Ripe Bananas
15 oz. Container Ricotta Cheese (low-fat okay)
1/4 C 100% Pure Maple Syrup, more for topping

Directions

Begin by making the crepe batter: Melt half the stick of butter (4 T) in the microwave; allow to cool. In a blender combine the flour, sugar, salt, milk, eggs, water, and melted, cooled butter. Blend until smooth and all ingredients are incorporated. Allow the batter to rest at room-temperature for about 20 minutes.

While the crepe batter thickens, prepare the rest of the ingredients. In a medium bowl combine the ricotta and maple syrup. Stir together until smooth. Cut the bananas into 1/4 in. thick slices. Set aside.

Make the crepes: Heat a 12 in. non-stick skillet over medium and add a small pat of butter. Once the butter is melted and has coated the bottom of the skillet pour in about 1/3 of a cup of the crepe batter. Swirl the batter around the pan to ensure a thin layer is made. Allow the crepe to cook on this first side for 2-3 minutes.

When it's time to flip, loosen the crepe all around the outside with a spatula. Flip using the spatula, be careful not to tear the crepe, or practice your flipping in the air skills. Just don't be afraid to flip the crepe and you can do it! Cook for another minute on the second side and remove to a plate. Continue making the crepes until the batter is gone; stacking them on the plate as they are finished. Be sure to add a small pat of butter to the skillet before making each crepe.

Finally, fill the crepes: Lay one crepe flat on a clean surface. Down the center of the crepe spread 2-3 T of the maple ricotta mixture and add sliced bananas in 2 rows. Fold into thirds and place seam-side up on a plate. To serve 4 people, plate 3 crepes per person. Top with a dollop of maple ricotta, a few banana slices, and a drizzle of maple syrup. Pretend that it's the weekend now...or if it really is, enjoy!