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Skinny Chocolate Crepes with Banana-Pecan Topping
Skinny Chocolate Crepes with Banana-Pecan Topping
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Prep Time:
20 minutes
Total Time:
35 minutes
Healthier, easier, and irresistibly delicious dessert with reduced saturated fat and zero cholesterol compared to the traditional version.
Ingredients:
  • 1/3 cup Gold Medal™ whole wheat flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 2/3 cup fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 1 teaspoon cooking oil
  • 1/2 teaspoon vanilla
  • 4 medium bananas
  • 1/4 cup sugar-free, fat-free caramel-flavor ice cream topping
  • 1/4 teaspoon rum extract
  • 1/4 cup finely chopped pecans, toasted
Instructions:
  • Combine flour, brown sugar, cocoa powder, and salt in a medium bowl. Whisk in milk, egg product, oil, and vanilla until smooth.
  • Heat a lightly oiled nonstick skillet over medium heat until warm. Spoon in 2 tablespoons of crepe batter, swirling to coat the pan evenly. Cook until the top is set and dry, about 30 to 45 seconds. Flip onto paper towels to remove. Repeat with the rest of the batter, greasing the skillet as needed. You should end up with 8 or 9 delicious crepes.
  • Peel bananas and cut them in half lengthwise and then crosswise. Heat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill the bananas for 3 to 4 minutes until browned and softened, turning once. Take the bananas off the grill pan or skillet.
  • Warm the ice cream topping in a small saucepan over low heat until heated through. Remove from heat and stir in the rum extract.
  • Divide the crepes among eight dessert plates, folding them as you like. Add banana pieces on top, drizzle with caramel, and sprinkle with pecans before serving.

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