Ingredients
2 large eggs, room temperature3/4 cup 2% milk1/2 cup all-purpose flour1 tablespoon butter, melted1 tablespoon sugar1/8 teaspoon saltFILLING:1/2 cup butter, cubed2/3 cup sugar4 teaspoons grated orange zest2/3 cup orange juice6 medium firm bananas, peeled and slicedFresh raspberries, optional
Preparation
In a bowl, whisk together first 6 ingredients; let stand 20 minutes.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
For filling, place butter, sugar, orange zest and orange juice in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas to warm.
To serve, spoon bananas onto crepes; fold into quarters. Top with remaining filling and, if desired, raspberries.
