Banana-Filled Caramel-Chocolate Crepes

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

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Servings 12

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( 19 ) Ratings

19 Ratings

5 Stars 68%

4 Stars

3 Stars 11%

2 Stars 11%

1 Stars 11%

Member Reviews ( 14 )

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Bake-Off® Contest 43, 2008

Sherry Smith

Bunker Hill, West Virginia

ingredients 14
Prep Time 1 hr 25 min
Total Time 1 hr 25 min

Ingredients

Crepes

1: box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix

1: cup Pillsbury BEST® All Purpose Flour

3: LAND O LAKES® Eggs, beaten

1 1/2: cups milk

1/2: cup CRISCO® Pure Vegetable Oil

Filling

1: cup LAND O LAKES® Unsalted or Salted 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 Fisher® Chef's Naturals® Chopped Walnuts

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Directions

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.