Follow these steps for perfect results
bananas
firm, very large
butter
Splenda sugar substitute
vanilla extract
ground cinnamon
pre-prepared crepes
graham cracker crumbs
toasted pecans
chopped
sugar-free vanilla ice cream
whipped cream
chocolate syrup
toasted pecans
chopped
Preheat oven to 400F and butter a small pyrex baking dish.
Cut bananas in half crosswise and then split lengthwise to get 8 pieces.
In a skillet over medium-high heat, melt the butter with the Splenda sugar substitute.
Add vanilla extract and ground cinnamon to the skillet.
Add the banana pieces and sauté for 1 1/2 minutes per side (3 minutes total).
Remove from heat.
Place two banana pieces down the length of each crepe.
Top with 1 tablespoon each of the graham cracker crumbs and toasted pecans per crepe.
Distribute any sauce remaining in the pan evenly among the crepes.
Roll up each crepe in a jelly roll fashion.
Place in the prepared baking dish and bake until the crepes are heated through, about 10 minutes.
Serve with a scoop of sugar-free vanilla ice cream, whipped cream, chocolate syrup and more chopped pecans.
Expert advice for the best results
Use very ripe bananas for a sweeter flavor.
Don't overcook the bananas, or they will become mushy.
Add a pinch of salt to the butter and sugar mixture to enhance the flavors.
Everything you need to know before you start
15 minutes
Crepes can be made a day ahead and stored in the refrigerator.
Place two crepes on a plate, top with ice cream, whipped cream, chocolate syrup and chopped pecans. Garnish with a mint sprig.
Serve warm.
Pair with a cup of coffee or tea.
Sweet and bubbly to complement the dessert.
Discover the story behind this recipe
Fusion of French and American dessert styles
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