Southern banana crêpes

Preparation time: 1 hour

 

Crêpes:
1 1/4 cups fat-free milk
1 cup all-purpose flour
1 egg
1 teaspoon vegetable oil
1/4 teaspoon baking powder

Whisk all ingredients together until smooth. Heat an 8-inch skillet then remove it from burner. Pour 3 tablespoons batter in center of skillet. Lift and tilt skillet to spread batter over bottom of the skillet. Return to heat. Cook for 1 minute, or until light brown. Turn with a spatula and cook the other side for 30 seconds. Repeat with remaining batter. Chill while preparing filling.

Filling and topping:
3/4 cup fat-free sour cream
8 ounces Neufchâtel cheese
2 1/4 teaspoons Equal
1 tablespoon vanilla
6 medium bananas
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
2 tablespoons margarine, melted
2 tablespoons lemon juice

Mix together sour cream and Neufchâtel until smooth. Stir in Equal and vanilla and chill. Cut bananas into thick slices and arrange on the bottom of a baking dish. Combine brown sugar, cinnamon, and pecans. Pour melted margarine and lemon juice evenly over the bananas, then sprinkle cinnamon-pecan mixture on top. Bake at 350°F for 20 minutes. In center of each crêpe, place 2 heaping tablespoons sour cream mixture and roll up the crêpe. Arrange rolled crêpes on a serving dish and top with hot banana mixture. Serve immediately.

Yield: 12 eight-inch filled dessert crêpes
Serving Size: 1 crêpe with 1/2 cup banana mixture

Nutrition Facts

Per Serving:
  Calories: 230
  Carbohydrate: 30 g
  Protein: 6 g
  Fat: 10 g
  Saturated fat: 3 g
  Sodium: 143 mg
  Fiber: 2 g
  Exchanges per serving: 1 starch, 1 fruit, 2 fat
  Carbohydrate choices: 2

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

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