Healthified Chocolate Crepes with Banana-Pecan Topping
Healthified Chocolate Crepes with Banana-Pecan Topping
Provided by: live better america
total
prep
75% less sat fat • 100% less cholesterol than the original recipeĀ see the comparison. Don’t be fooled! This impressive dessert is much easier to make than it looks and much less decadent than it tastes.
Ingredients
- 1/3 cup whole wheat flour
- 2 tablespoons packed brown sugar
- 1/4 teaspoon rum extract
- 1/4 cup finely chopped pecans, toasted
- 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
Directions
- For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg product, oil, and vanilla; whisk until combined.
- Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
- Peel bananas; halve lengthwise, then crosswise. Preheat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
- In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
- To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.
Previewing Your Comment.
This comment has not yet been posted