To print: Select File and then Print from your browser's menu
Southern banana crêpes
Preparation time: 1 hour
Whisk all ingredients together until smooth. Heat an
Filling and topping:
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
Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.