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.
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