Banana cream crêpes with chocolate sauce
1 item(s), large
Cold Stone Creamery Fruit Bananas
2 item(s), ripe
Fat free whipped topping
Dippin' Dots Original Chocolate Dots
¼ cup(s), Sauce
- To make the crêpes, beat the milk, flour, egg, sugar, and salt in a medium bowl until smooth; let stand 15 minutes. Repeat with the remaining batter, making a total of 4 crêpes; stack the crêpes between sheets of wax paper to prevent them from sticking to one another. Top each crêpe with one-quarter of the banana mixture; roll to enclose the filling. Drizzle with the chocolate sauce. Repeat with the remaining crêpes, filling, and sauce.
- Meanwhile, combine the bananas, toasted pecans, and cinnamon in a bowl. Gently fold in the whipped topping until just blended.
- Spray a crêpe pan or 6-inch nonstick skillet with nonstick spray and set over medium-high heat until a drop of water sizzles. Pour in one-fourth of the batter and swirl to cover the pan. Cook until the underside is set, about 30 seconds. Flip and cook until lightly browned, about 1 minute longer. Slide the crêpe onto wax paper.