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Prep Time
5 mins
Total Time
40 mins
Serves
4

Ingredients

1 cup
all-purpose flour
250 mL
1 cup
milk
250 mL
1
egg
1/2 tsp
salt
2 mL
2 tsp
butter, divided
10 mL
1/4 cup
caramel sauce, at room temperature
60 mL
1
large banana, sliced
1/4 cup
pecan pieces
60 mL

Method

Step 1
In a blender, process flour, milk, egg and salt until smooth. Let batter stand at room temperature 15 min.
Step 2
Heat a medium non-stick skillet over medium heat. Grease with 1/2 tsp (2 mL) butter, then pour in 1/3 cup (75 mL) of the batter, quickly swirling batter the skillet to cover the base uniformly. Cook until the underside is golden brown, 2 to 3 min. Flip and cook until underside is lightly browned, about 1 min. Remove from skillet onto a plate. Repeat with remaining batter to make 4 crepes, greasing the skillet each time with 1/2 tsp (2 mL) butter before pouring in batter.
Step 3
Spread 1 tbsp (15 mL) of the caramel sauce thinly over each crepe. Cover half of each crêpe with 1/4 of the banana slices and 1 tbsp (15 mL) of the pecan pieces. Fold each crepe in half, then fold again to form a triangle. Serve warm or cold.

Characteristics

Dessert Kid-Friendly Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
330
Fat:
10 g
Saturated Fat:
3 g
Carbs:
51 g
Fibre:
3 g
Sugar:
16 g
Cholesterol:
55 mg
Protein:
8 g
Sodium:
1110 mg