POM Banana Crepes

by POM Wonderful

Total Prep Time

Over an hour


12 to 14 crepes

Degree of Difficulty


Nutritional Overview

Nutrients Per ServingSERVING (1 crepe): 250 calories, 6g protein, 44g carbohydrate, 5g total fat (3g saturated), 50mg cholesterol, 160mg sodium, 1mg dietary fiber, 52mcg vitamin A RE, 4mg vitamin C


2 large eggs
1 cup whole milk
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons melted butter

1 cup arils from 1-2 large POM Wonderful Pomegranates or POM fresh pomegranate arils
3/4 cup mashed bananas (about 2 medium)
1 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon white rum

Juice from 3-4 large POM Wonderful Pomegranates* or 1 cups POM Wonderful 100% Pomegranate Juice
2/3 cup granulated sugar
2 tablespoons cornstarch
1/4 cup white rum


Beat eggs and add remaining crepe ingredients Heat a nonstick crepe pan or small skillet over medium heat until hot Pour about 2 tablespoons of batter into the pan; swirl the pan to spread the batter to the edges When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden Remove from pan and repeat process with the remaining batter Crepes can be stacked between layers of wax paper and refrigerated up to 3 days before using

Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Mix mashed bananas with ricotta cheese Stir in powdered sugar, vanilla and rum. Fold in arils, set aside

Prepare fresh pomegranate juice.* In a saucepan, mix sugar with cornstarch Add pomegranate juice and rum. Stir to combine Cook sauce over medium heat and stir until sauce boils and thickens Remove from the heat and cool slightly

To serve this pomegranate recipe:
Lay crepes on a flat surface and add 2 tablespoons of the filling Fold over to close and serve seam-side down on a large platter or individual serving plates. Spoon sauce, warm or cold, over the top of each crepe just before serving