Chocolate Crepes with Banana-Pecan Topping

Chocolate Crepes with Banana-Pecan Topping

0 Reviews
From: Diabetic Living Magazine

Grilling the bananas for this dessert recipe brings out their sweetness without adding any sugar. Whole-wheat flour and egg product in the chocolate crepes makes them higher in fiber and lower in fat.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup white whole-wheat flour or all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ⅛ teaspoon salt
  • ⅔ cup fat-free milk
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1 teaspoon cooking oil
  • ½ teaspoon vanilla
  • 4 bananas
  • Nonstick cooking spray
  • ¼ cup sugar-free caramel-flavored ice cream topping
  • ¼ teaspoon rum extract
  • ¼ cup chopped pecans, toasted (see Tip)

Preparation

  • Prep

  • Ready In

  1. Prepare the crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined.
  2. Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
  3. Peel bananas; half lengthwise, and then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with nonstick cooking spray. Preheat over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
  4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
  5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.
  • Tips: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substsitute: same as below, except 142 cal., 75 mg sodium, 26 g carbo.
  • To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 crepe
  • Per serving: 151 calories; 4 g fat(0 g sat); 2 g fiber; 29 g carbohydrates; 3 g protein; 16 mcg folate; 0 mg cholesterol; 12 g sugars; 176 IU vitamin A; 5 mg vitamin C; 53 mg calcium; 1 mg iron; 76 mg sodium; 293 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 other carbohydrate, ½ fat

Reviews 0