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Banana Caramel Pecan Crepes

Banana Caramel Pecan Crepes

Health JANUARY 2002

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 28%
  • Fat: 8.5g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 3.7g
  • Carbohydrate: 45.5g
  • Fiber: 2.3g
  • Cholesterol: 15.9mg
  • Iron: 0.7mg
  • Sodium: 181mg
  • Calcium: 59mg

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Banana Caramel Pecan Crepes Recipe