Midnight snack: crepes, bananas and guava jelly | casaveneracion.com

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:

You may also like...

The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

17 Responses

  1. malou says:

    Hi Connie,

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

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


  2. Connie says:

    LOL Out of necessity lang, Malou. :)

  3. Beautiful. You’re making me SO hungry!

  4. Connie says:

    Time for a midnight snack then, Scott. :)

  5. junbob says:

    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. =)

  6. peach says:

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

  7. Nikita says:

    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. :-)

  8. Connie says:

    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.

  9. Nikita says:

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

  10. Connie says:

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

  11. noemi says:

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

  12. Joy says:

    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!!!

  13. Carol says:

    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!

  14. carmel says:

    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! :)

  15. jillytuile says:

    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).

  16. Connie says:

    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.

  17. fe says:

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

Stay updated via social media!