Banana-Filled Caramel-Chocolate Crepes

Banana-Filled Caramel-Chocolate Crepes
Banana-Filled Caramel-Chocolate Crepes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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.

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