Beer Batter Crepes with Banana Cream Cheese Filling

In a large bowl, whisk together the flour, beer, eggs, 2 tablespoons of vegetable oil, nutmeg, and salt until a smooth batter forms. (Prep time: 5 minutes)

Gently toss the sliced bananas with lemon juice to prevent browning and add a zesty touch. (Prep time: 3 minutes)

In a separate bowl, beat the cream cheese and brown sugar until light and fluffy. Gently fold in the whipped topping to create a decadent cheese filling. Set aside. (Prep time: 7 minutes)

In a saucepan over medium heat, melt the white sugar, stirring constantly until it transforms into a golden-brown caramel. (Cook time: 2-4 minutes). Remove from heat and carefully stir in the boiling water. Return to heat and stir until the syrup is smooth and clear.

In a small bowl, whisk together the cornstarch and 1/2 cup water. Add this slurry to the caramel syrup in the saucepan. Simmer over low heat, stirring continuously, until the sauce thickens and becomes translucent. (Cook time: 5-7 minutes). Whisk in the butter to create a velvety caramel sauce.

Heat 1 teaspoon of vegetable oil in an 8-inch crepe pan over medium heat. Pour approximately 1/4 cup of crepe batter into the hot pan. Tilt and rotate the pan to evenly coat the surface with batter. Cook until the batter transitions from wet to moist, and the edges begin to lift from the sides. Flip the crepe and continue cooking until lightly golden on the other side. Transfer the crepe to a plate and cover with a clean kitchen towel to keep it moist. Repeat with the remaining batter, using 1 teaspoon of vegetable oil for each crepe. (Cook time: 2-3 minutes per crepe)

To assemble the crepes, spread about 2 tablespoons of caramel sauce over each crepe. Add 1/8 of the cream cheese filling onto the caramel layer, then top with 1/8 of the sliced bananas. Roll the crepe snugly around the filling and place it seam-side down on a serving platter. Repeat with the remaining crepes and ingredients. Drizzle any remaining caramel sauce over the assembled crepes. (Prep time: 15 minutes)