Banana Cream Crepes

 

With Chocolate Sauce

 

Number of Servings: 4

 

Points Per Serving: 4

 

 

 

cup low-fat milk

cup all-purpose flour

1 large egg

2 teaspoons sugar pinch of salt

2 ripe bananas, thinly sliced

1 tablespoon chopped toasted pecans

teaspoon ground cinnamon

cup light nondairy whipped topping

cup bottled chocolate sauce

 

 

1. To make the crepes, beat the milk, flour, egg, sugar and salt in a medium bowl until smooth; let stand at least 15 minutes.

 

2. Meanwhile, combine the bananas, pecans and cinnamon in a bowl. Gently fold in the whipped topping until bust blended.

 

3. Spray the crepe pan or 6-inch nonstick skillet with nonstick spray; f-teat over medium-high heat until a drop of water sizzles. Pour in one-fourth of the batter and swirl to cover the pan. Cook until the underside is set, about 30 seconds. Flip and cook until lightly browned, about a minute longer. Slide the crepe onto the wax paper. Repeat with the remaining batter, making a total of 4 crepes; stack. The crepes between the sheets of the wax paper to prevent them from sticking to each other.

 

4. Top each crepe with 1/4 of the banana mixture; roll to enclose the filling, drizzle with the chocolate sauce. Repeat to finish other crepes.