Banana-Filled Caramel-Chocolate Crepes

By á-830

Ingredients

• CREPES
• 1 box Fudge Brownie mix
• 1 cup all-purpose flour
• 2 egg, beaten
• 1 1/2 cups milk
• 1/2 cup vegetable oil
• FILLING
• 1 cup unsalted or salted butter
• 1/2 cup granulated sugar
• 2 tsp vanilla
• 1 tbs finely grated lemon peel
• 6 large firm ripe bananas, cut into 1/4 inch slices
• TOPPINGS
• 1/2 cup caramel ice cream topping
• 3/4 cup frozen (thawed) whipped topping
• 2 tbs powdered sugar
• 1/4 chopped walnuts

Details

Servings 12

Preparation

Step 1

In a large bowl, stir together brownie mix, flour, eggs, milk, and oil until smooth.

Spray 10-inch skillet with non-stick cooking spray; heat over medium heat. Pour about 1/4 cup batter into center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium hear about 1 minutes, turning once, until top appears slightly dry.

Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.

In a large saucepan, cook butter and granulated sugar over medium heat, stirring frequently until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened.

Fill1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Re-roll crepe; place seam side down on platter. Repeat. Top crepes with drizzle of caramel topping and a dollop of whipped topping. Sprinkle tops lightly with powdered sugar; sprinkle with walnuts.