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Quick and Fruity Crescent Waffles

(19)
  9 reviews
  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 4 servings
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Waffles without the batter? It's easy with Pillsbury® crescents.

Bake-Off® Contest 43, 2008
Renee Heimerl
Oakfield, Wisconsin

Ingredients

1/4
cup pecan pieces
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
1/2
cup blueberry spreadable fruit*
1
container (6 oz) Yoplait® Original 99% Fat Free mountain blueberry yogurt
1
firm ripe banana, cut into 1/4-inch slices
1/2
cup whipped cream from aerosol can
1/4
teaspoon ground cinnamon
Fresh blueberries, if desired

Steps

  • 1 Heat oven to 200°F. Heat square or rectangular waffle maker. Spray with CRISCO® Original No-Stick Cooking Spray.
  • 2 Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
  • 3 Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown. Place cooked waffles on cookie sheet in oven to keep warm.
  • 4 In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
  • 5 To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.
  • 1 Heat oven to 200°F. Heat square or rectangular waffle maker. Spray with CRISCO® Original No-Stick Cooking Spray.
  • 2 Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
  • 3 Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown. Place cooked waffles on cookie sheet in oven to keep warm.
  • 4 In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
  • 5 To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.

Expert Tips

*SMUCKER'S® Blueberry Preserves can be substituted for the spreadable fruit.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
6g
29%
Trans Fat
3g
3%
Cholesterol
10mg
3%
Sodium
470mg
20%
Total Carbohydrate
63g
21%
Dietary Fiber
5g
20%
Sugars
35g
35%
Protein
7g
7%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license. Bake-Off is a registered trademark of General Mills ©2008
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