Banana, Caramel & Pecan Crepes

Prep time: 5min
Total time: 40min
Serves: 4
1
1 cup (250 mL) all-purpose flour
1 cup
all-purpose flour
250 mL
1 cup
milk
250 mL
1
egg
1/2 tsp
salt
2 mL
2 tsp
butter, divided
10 mL
1/4 cup
caramel sauce, at room temperature
60 mL
1
large banana, sliced
1/4 cup
pecan pieces
60 mL
Per serving (1/4 of the recipe):
calories
330
fat
10 g
saturated fat
3 g
carbs
51 g
sugar
16 g
protein
8 g
cholestrol
55 mg
fibre
3 g
sodium
1110 mg

Directions

  1. In a blender, process flour, milk, egg and salt until smooth. Let batter stand at room temperature 15 min.

  2. Heat a medium non-stick skillet over medium heat. Grease with 1/2 tsp (2 mL) butter, then pour in 1/3 cup (75 mL) of the batter, quickly swirling batter the skillet to cover the base uniformly. Cook until the underside is golden brown, 2 to 3 min. Flip and cook until underside is lightly browned, about 1 min. Remove from skillet onto a plate. Repeat with remaining batter to make 4 crepes, greasing the skillet each time with 1/2 tsp (2 mL) butter before pouring in batter.

  3. Spread 1 tbsp (15 mL) of the caramel sauce thinly over each crepe. Cover half of each crêpe with 1/4 of the banana slices and 1 tbsp (15 mL) of the pecan pieces. Fold each crepe in half, then fold again to form a triangle. Serve warm or cold.