READY IN 1¼ hrs

State Fair Crepes

Read Reviews (3)

"You find some pretty strange food combinations at state fairs, and this might be one that shows up one day. But for now, you're one step ahead. These flavors blend harmoniously, and a dollop of whipped cream or scoop of ice cream wouldn't hurt either." — lutzflcat

Directions

Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
Melt 1 teaspoon butter on a crepe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup of batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of the crepe, 2 to 3 minutes.
Carefully loosen crepe from the pan and gently flip to cook other side, 1 to 2 more minutes. Crepe is done when the batter in the center is set and a few small brown spots appear on the 2nd side.
Slide crepe onto a plate lined with a piece of parchment paper. Cook remaining crepes, buttering the pan when needed, and stack cooked crepes between pieces of parchment paper.
Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
To assemble, place a crepe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crepe.
Place a bacon strip in the center of the crepe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.
Roll up the crepe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crepes.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 1 hr 15 mins

Footnotes

Cook's Note:
Crepes may be prepared in advance and refrigerated or frozen in a zippered freezer bag. If frozen, thaw at room temperature. To take the chill off, fill crepes, place in a baking dish, cover with foil, warm at a low temperature in the oven, and garnish as desired. This makes 12 crepes, and although you may not need that many, it's nice to have them on hand in the freezer. Preparing the crepes takes more time than filling them, so it's nice to be able to just pull out a few at a time, thaw, fill, and you have a quick and great-looking dessert!

Reviews More Reviews

Mar 04, 2012

This is one of the most fantastic crepes I have ever tried! The ingredients are measured out perfectly and I can remember my trip to Paris immediately when I taste them. Well done with the toppings and nice work. A treat for breakfast

—DarkEvangel

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Apr 27, 2012

Yum! Used 1c bisquick, 3/4c almond milk, & 2 eggs to make the crepe batter. Only used one pan and lots of ingredients leftover to make more tomorrow!

—Sara K

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3 Ratings

Sep 02, 2012

LOVED this recipe! great flavor and very rich. definitley will make again. Maybe with some different fruits.

—princess

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Nutrition

Calories
406 kcal
20%

Carbohydrates
40.3 g
13%

Cholesterol
92 mg
31%

Fat
22.8 g
35%

Fiber
2.9 g
12%

Protein
13.3 g
27%

Sodium
362 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

State Fair Crepes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 406
Calories from Fat: 205

% Daily Value *
Total Fat 22.8g 35 %
** Saturated Fat 6.8g 34 %
Cholesterol 92mg 31 %
Sodium 362mg 14 %
** Potassium 440mg 12 %
Total Carbohydrates 40.3g 13 %
Dietary Fiber 2.9g 12 %
Protein 13.3g 27 %
Sugars 21.1g
** Vitamin A 6 %
** Vitamin C 9 %
** Calcium 6 %
** Iron 15 %
** Thiamin 22 %
** Niacin 50 %
** Vitamin B6 23 %
** Magnesium 19 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.