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Bake-Off® Contest 43, 2008
Bunker Hill, West Virginia

Banana-Filled Caramel-Chocolate Crepes

Heavenly! Enjoy a restaurant-fancy brunch entrée at home.

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  • prep time 1 hr 25 min
  • total time 1 hr 25 min
  • ingredients 14
  • servings 12
 

Ingredients

Crepes

1
box (18.4 oz) Pillsbury® Family Size Chocolate Fudge Brownie Mix
1
cup Pillsbury BEST® All Purpose Flour
3
eggs, beaten
1 1/2
cups milk
1/2
cup Crisco® Pure Vegetable Oil

Filling

1
cup butter
1/2
cup granulated sugar
2
teaspoons vanilla
1
tablespoon 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
tablespoons powdered sugar
1/4
cup chopped walnuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
  • 2 Spray 10-inch skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
  • 3 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.
  • 4 In 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.
  • 5 Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat with remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle tops lightly with powdered sugar; sprinkle with walnuts. Serve immediately.
  • 1 In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
  • 2 Spray 10-inch skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
  • 3 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.
  • 4 In 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.
  • 5 Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat with remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle tops lightly with powdered sugar; sprinkle with walnuts. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
90mg
90%;
Sodium
190mg
190%;
Total Carbohydrate
47g
47%
(Dietary Fiber
2g
2%
  Sugars
22g
22%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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