- Prep Time
- 5 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 cup
- all-purpose flour
- 250 mL
- 1 cup
- milk
- 250 mL
- 1
- egg
- 1/2 tsp
- salt
- 2 mL
- 2 tsp
- butter, divided
- 10 mL
- 1/4 cup
- caramel sauce, at room temperature
- 60 mL
- 1
- large banana, sliced
- 1/4 cup
- pecan pieces
- 60 mL
Method
- Step 1
- In a blender, process flour, milk, egg and salt until smooth. Let batter stand at room temperature 15 min.
- Step 2
- Heat a medium non-stick skillet over medium heat. Grease with 1/2 tsp (2 mL) butter, then pour in 1/3 cup (75 mL) of the batter, quickly swirling batter the skillet to cover the base uniformly. Cook until the underside is golden brown, 2 to 3 min. Flip and cook until underside is lightly browned, about 1 min. Remove from skillet onto a plate. Repeat with remaining batter to make 4 crepes, greasing the skillet each time with 1/2 tsp (2 mL) butter before pouring in batter.
- Step 3
- Spread 1 tbsp (15 mL) of the caramel sauce thinly over each crepe. Cover half of each crêpe with 1/4 of the banana slices and 1 tbsp (15 mL) of the pecan pieces. Fold each crepe in half, then fold again to form a triangle. Serve warm or cold.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 330
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 51 g
- Fibre:
- 3 g
- Sugar:
- 16 g
- Cholesterol:
- 55 mg
- Protein:
- 8 g
- Sodium:
- 1110 mg
