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Banana Caramel Pecan Crepes

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.