Banana Crêpes with Abuelita Sauce
Prep: 15 minutes
Cook: 15 minutes
2½ cups milk
1 (14 ounce) can sweetened condensed milk (Nestle La Lechera)
2 large eggs
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 bananas, sliced
2 large eggs
1¼ cups milk
1 cup all-purpose flour, sifted
4 tablespoons melted butter, divided
Pinch of salt
1 (90 gram) tablet chocolate, chopped (Nestle Abuelita)
1 (7.6 ounce) can cream (Nestle Media Crema)
Whisk milk, condensed milk, eggs and cornstarch in large saucepan until
combined. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, until thickened. Remove from heat; add vanilla extract. Cool to room temperature. Add bananas; set aside.
Whisk eggs, milk, flour, 2 tablespoons butter and salt in a medium bowl until combined. Heat a 10-inch skillet over medium heat. Brush with thin coat of remaining 2 tablespoons butter. Pour ¼ cup crêpe batter into skillet; rotate skillet to form thin layer over the bottom. Cook for 1-2 minutes. Turn over; cook for 10 seconds. Repeat with remaining batter. Fill each crêpe with about ½ cup filling. Roll crêpes; top with Abuelita Sauce. Serve immediately.
Combine chocolate and cream in a small saucepan; heat over
medium heat, stirring frequently, until melted and smooth.