Banana Caramel Pecan Crepes

Serves 6 (serving size: 1 filled crepe and 1 teaspoon syrup)


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2 tablespoons butter
1/4 cup chopped pecans
4 medium firm bananas, peeled and sliced (about 2 1/2 pounds)
1/2 cup fat-free caramel sundae syrup, divided
6 (9-inch) prepared French crepes (such as Melissa's)


Melt butter in a large nonstick skillet over medium-high heat. Add pecans; sauté 1 minute. Add bananas; sauté 2 minutes. Drizzle with 1/3 cup syrup; cook 1 minute. Remove from heat.

Spoon about 1/3 cup banana mixture into the center of each crepe. Fold sides and ends over. Place on a serving platter, seam sides down; drizzle with remaining syrup.

Created date

October 2003

Nutritional Information

Calories 262
Caloriesfromfat 28 %
Fat 8.5 g
Satfat 3.4 g
Monofat 3.3 g
Polyfat 1.3 g
Protein 3.7 g
Carbohydrate 45.5 g
Fiber 2.3 g
Cholesterol 15.9 mg
Iron 0.7 mg
Sodium 181 mg
Calcium 59 mg