Chocolate Crepes with Banana-Pecan Topping

Chocolate Crepes with Banana-Pecan Topping

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  • Start to Finish 35 mins
  • Carb Grams Per Serving: 29


  • 1/3 cup white whole wheat flour or all-purpose flour
  • 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons 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, or 1 egg, lightly beaten
  • 1 teaspoon cooking oil
  • 1/2 teaspoon vanilla
  • 4 bananas
  • Nonstick cooking spray
  • 1/4 cup sugar-free caramel-flavored ice cream topping
  • 1/4 teaspoon rum extract
  • 1/4 cup chopped pecans, toasted


  1. For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined.
  2. 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 manufacturers directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
  3. Peel bananas; halve lengthwise, then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with nonstick cooking spray. Preheat 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.
  4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
  5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans. Makes 8 crepes.


  • *Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 142 cal., 75 mg sodium, 26 g carbo.


  • Tip: o toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

PER SERVING: 155 cal., 4 g total fat 76 mg sodium, 29 g carb. (2 g fiber), 3 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Fruit (d.e): 1; Other Carb (d.e): 1;