Banana-Filled Caramel-Chocolate Crepes

(19)
13 reviews.
  • 1 hr 25 min prep time
  • 1 hr 25 min total time
  • 14 ingredients
  • 12 servings

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

Directions

  1. 1 In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
  2. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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