Coconut Cream Cheese Crepes with Boozy Bananas

So if you hadn’t already noticed, January is birthday month in my family. My dad and sister have already had theirs and today is my mom’s! Thank goodness I was born in September, right?

Growing up I had never really given it much thought but now that I am older, I realize that my mom kinda got the short end of the stick. By the time her special day comes around the general reaction tends to be, “cake? again?”. I mean it’s not her fault that she had to be the last of 3 birthdays over a span of under 3 weeks.

The more I look at the situation, the more I see it as a bit of a metaphor for a mom’s life in general. Always making sacrifices for the good of the family, never really having much time to do what truly makes them happy. What’s the deal with that?

So I want you to know mom just how appreciated you are. Admittedly sometimes we can all take everything you do for us for granted but deep down, we would all be wandering aimlessly, our hair uncombed and our tags tucked out without you. Not to mention there would probably be lint all over our clothing (and crap on the bottom of our socks).

Happy birthday to the most efficient, dedicated and loving mother in the world.

Oh and if you are wondering what I did not combat the “cake blues”, well I made dessert for breakfast. Coconut cream cheese crepes with boozy bananas – breakfast of champs.

Cream cheese crepes

Coconut Cream Cheese Crepes with Boozy Bananas

Crepe Batter

1 cup AP flour
1 cup milk
2 eggs
1 tbsp. sugar
pinch of salt
2 tbsp. vegetable oil (or melted butter)

Whisk everything vigorously to ensure minimal (optimally zero) lumpage. Set aside while you prepare the cream cheese. To cook the crepes, heat a non-stick pan over medium heat. Add a little bit of butter so that the first one doesn’t stick. Then ladle in a good 1/2-3/4 cup of batter and swirl to ensure that it coats the entire pan. Cook until the edges curl up, flip and cook for mere seconds on side #2. Repeat. I cook all the crepes at once, then proceed onto the boozy bananas (see below). This allows you to assemble all of the crepes at once so everyone can eat together, rather than one person slaving away at the stove.

Coconut Cream Cheese

1/2 package (4 ounces) cream cheese, regular or light
1/2 cup shredded coconut
3-4 tbsp. white sugar (to taste really)
splash of vanilla extract

Combine all of the ingredients and blend until smooth and pliable. Taste, adding as much sugar as you see fit.

Boozy Bananas

1/2 tbsp. butter
2 ripe bananas, sliced
2 tbsp. rum
2 tbsp. sugar (white or brown)
2 tbsp. whipping cream

Melt the butter over medium heat. Add the bananas and cook until they caramelize. Remove the pan from the heat, add the rum and flame it (more for the effect than to burn off the alcohol really). There’s nothing better than almost singing off your eyebrows at 8 in the morning! Sprinkle over the sugar and return everything to the heat. Finally add the cream, which makes everything a nice saucy consistency.

To Serve: You can smear the cream cheese in the middle, dollop on the bananas and then roll it up like a crepe wrap. Or you can slather cream cheese, fold and top with bananas. Or everything can go on top of the crepes. The sky is the limit! Just make sure you remember to eat it 😉

Cream cheese crepes


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