Keep it short and sweet. Literally. Whip up this quick banana dessert when last-minute guests show up. Saute sliced bananas in brown sugar, cinnamon and butter. Then serve the warm bananas spooned over Greek yogurt. Fantastic!
I also loved this recipe for peach melba crepes. While a little more elaborate, I think you'll love it, too!
PEACH MELBA CREPES
1 12-ounce package frozen raspberries
Place raspberries in a medium saucepan and bring to a simmer on medium heat. Simmer for 10 minutes, stirring occasionally. The berries will gradually disintegrate as they are cooking. Remove from heat and strain the sauce through a fine mesh wire sieve placed over a bowl. Throw away the seeds and pulp that remain in the sieve.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and remove to a plate. Continue until all batter is gone.
1 8-ounce package cream cheese
1 cup powdered sugar
1 teaspoon almond extract
In a small bowl, beat all three ingredients until smooth.
Divide filling among 8 crepes, spreading evenly. Fold crepe in half, then in half again, forming triangles. Place 2 crepes on each plate. Top crepes with sliced peaches; drizzle with warm raspberries. Optional, serve with a scoop of vanilla ice cream.
Read more about fast desserts and get the recipe for Cinnamon Sauteed Bananas in this week's Table Scraps column.