Banana Cream Crêpes with Chocolate Sauce
- Total Time
These thin, delicate pancakes can be served with a variety of fillings.
low-fat milk½ cup(s)
all-purpose flour¼ cup(s)
Nature's Harmony Grade A large eggs1 large
sea salt½ tsp
Cold Stone Creamery Fruit Bananas2 item(s), ripe
ground cinnamon½ tsp
fat free whipped topping¾ cup(s)
Dippin' Dots Original Chocolate Dots¼ 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. 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. 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.