Midnight snack: crepes, bananas and guava jelly

We were watching some DVDs last night and, close to midnight, we found ourselves hungry only to discover there was no bread in the house to make some quick sandwiches. There were boxes of cereals and lots of milk but cereals just don’t seem right for a midnight snack. My daughter, Alex, wanted some crepes but there was no pancake mix either. Alas, with heavy feet (we were in the middle of a very funny movie), I dragged myself into the kitchen to make some crepes from scratch.

I was cooking the third or fourth crepe when my eyes went past a bunch of ripe bananas on the counter. I checked the fridge for jam or jelly, found a jar of guava jelly and the result was good enough to blog — and brag — about. :)

To make the crepes, in a mixing bowl, beat two eggs and stir in a cup and a half of milk, 4 tablespoonfuls of melted butter and 4 tablespoonfuls of sugar. Measure a cup and a half of flour and mix with 1 teaspoonful of baking powder. Pour the flour mixture into the milk-egg mixture and stir until lump-free.

Pour about half a cup of the batter into a pre-heated non-stick pan, tilting the pan to spread the batter as thinly as possible. If the batter is too thick (i.e., if it looks like you’re going to have a pancake rather than a crepe), add a little more milk to the batter in the mixing bowl. Cook the crepe until the top bubbles and the underside is lightly browned. Flip over and cook the other side. Repeat until all the batter has been used up.

Slice some bananas lengthwise into halves. Place a half-banana, cut side up (if you put it cut side down, the jam or jelly will fall along the sides), on the center of a crepe. Spread some jam or jelly over the banana. Roll the crepe, folding both sides in as you do.

Then, serve and enjoy. I would have topped the banana-stuffed crepes with whipped cream but that’s too fattening already. :razz:

  • http://ibanaginthecity.blogspot.com malou

    Hi Connie,

    It’s been a while..posting my comments that is.

    What is there to say but inggit ako. Ang galing mo talaga.


  • http://homecookingrocks.com Connie

    LOL Out of necessity lang, Malou. :)

  • http://www.realepicurean.com Scott at Realepicurean

    Beautiful. You’re making me SO hungry!

  • http://homecookingrocks.com Connie

    Time for a midnight snack then, Scott. :)

  • junbob

    First, I been thinking of cooking banana heart and you got the recipe and this! Me and my wife was watching TV 2 weeks ago and stumbled upon a show wherein the chef is making crepes for a celebrity’s visitor. I missed how he made the crepe batter so both my wife and me were left with mouths watering. So, pwede pala yung pancake mix basta’t manipis lang, kala ko kasi before there is something special ( read: different ) in making a crepe batter. Because of this, my wife will defiinitely love these.

    BTW, I haven’t tried cooking your cabbage rolls ( the original and the radical ) but I can’t wait of doing it and serving it to my mom and dad. I guess it taste terrific. I let you know what there reactions will be. =)

  • http://googlehomepage peach

    i saying dis cooking is d best…comment lang po thank you

  • Nikita

    Hi there.

    Sorry, am a newbie to this, so bear with me. Just a couple of questions:

    1. What kind of milk do you use, fresh milk or evap?

    2. For the butter, to get 4 Ttbsp, how much of the entire block (regular size) would I need to melt? And will it be OK to melt it via microwave?

    Oops, three questions na ito. :-)

  • http://homecookingrocks.com Connie

    Nikita, fresh milk (evap has a sour note that I don’t like). As to the butter, a block is 225 grams. In melted form, that’s roughly 8 fl. oz. 4 tablespoonfuls is equal to 2 fl. oz. So, that would make it a little less than 1/4 of a 225 gram block of butter.

  • Nikita

    Thanks Connie! Pahabol – I assume it’s ok to use non-fat milk?

  • http://homecookingrocks.com Connie

    Yes, pero it won’t taste the same ha. :razz:

  • http://www.xautogear.com noemi

    i followed your recipe except the filling is different. oh, it was good. thanks connie for the recipe.

  • Joy

    hi ms. connie,

    Your site is so helpfull specially sa amin here in canada and US na hindi marunong ng mag cook ng filipino recipes, halos andito na lahat… about crepes i bought a crepe maker sa states, so easy lang for me to do crepes rather than sa non stick… I can make 30 crepes in 10 mins.. share ko lang my favorite filling is banana w/ strawberry, nutela chocolate spread and with whipped cream.. ohh everytime I eat that I forget how sad here w/o my family. More power Ms. Connie!!!

  • http://www.xanga.com/jenggai23 Carol

    I love Filipino cuisines and I am so proud of it.
    I am glad I found this site. I will give you feedbacks when I get to try these dishes.
    Thank you!
    GOD bless!

  • http://www.mymakeupchair.com carmel

    kudos to you…for the wonderful recipe and for actually peeling off the tv in the middle of of a funny movie! great cook & great mom pa! huwaw! :)

  • jillytuile

    that [recipe] can’t exactly be crepes, can it, if it contains baking powder? no crepe recipe i’ve ever used has any leavener in it. even from your picture, i can see that it’s way too thick to be crepes. they’re more like thin pancakes.

    glad to know another use of guava jelly…we have a ton of guava jam (not the same as jelly, of course, but still a guava product) in the house and i’ve been wanting to it eat in a different way (other than the typical spread on bread).

  • http://homecookingrocks.com Connie

    jillytuile, re “they”?re more like thin pancakes.” Yes, and that makes them crepes because a crepe is a very thin pancake — the source is there. What you probably mean is they aren’t French nor Belgian crepes.

  • http://yahoo fe

    where can i buy the crepe maker? thanks and more power.God Bless