Banana-Filled Caramel-Chocolate Crepes
1 (18.4 oz.) package
3 eggs, beaten
1 1/2 cups milk
1 cup Unsalted or Salted Butter, softened
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
3/4 cup frozen (thawed) whipped topping
2 tablespoons Confectioners Powdered Sugar
1/4 cup Chopped Walnuts
In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
Spray 10-inch skillet with Nonstick 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.
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.
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.
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.
High Altitude (3500 to 6500 ft)
Increase flour to 1 1/4 cups. When cooking crepes, heat skillet over medium-low heat.
Serving Size (1/12 of recipe), Calories 650 (Calories from Fat 290), Total Fat 33g (Saturated Fat 12g, Trans Fat g), Cholesterol 85mg, Sodium 190mg, Total Carbohydrate 85g (Dietary Fiber 4g, Sugars 55g), Protein 7g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.