Banana Caramel Pecan Crepes

Banana Caramel Pecan Crepes


  • 2 tablespoons butter
  • 1/4 cup chopped pecans
  • 4 medium firm bananas, peeled and sliced (about 2 1/2 pounds)
  • 1/2 cup fat-free caramel sundae syrup, divided
  • 6 (9-inch) prepared French crepes (such as Melissa's)


Melt butter in a large nonstick skillet over medium-high heat. Add pecans; sauté 1 minute. Add bananas; sauté 2 minutes. Drizzle with 1/3 cup syrup; cook 1 minute. Remove from heat.

Spoon about 1/3 cup banana mixture into the center of each crepe. Fold sides and ends over. Place on a serving platter, seam sides down; drizzle with remaining syrup.

  • Yield: Serves 6 (serving size: 1 filled crepe and 1 teaspoon syrup)

Nutritional Information

Calories per serving: 262
Caloriesfromfat per serving: 28%
Fat per serving: 8.5g
Saturated fat per serving: 3.4g
Monounsaturated fat per serving: 3.3g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 3.7g
Carbohydrate per serving: 45.5g
Fiber per serving: 2.3g
Cholesterol per serving: 15.9mg
Iron per serving: 0.7mg
Sodium per serving: 181mg
Calcium per serving: 59mg

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