Banana, Caramel & Pecan Crepes
In a blender, process flour, milk, egg and salt until smooth. Let batter stand at room temperature 15 min.
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.
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.