Prep Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
Servings: 12
Fresh banana crepes will transport you to Paris where this version was made famous by local street vendors.
Ingredients:
- 1
(13.7-oz.) package Chiquita Banana Bread Mix
- 2 cups
1% Milk
- 4
Eggs
- 4
ripe Chiquita Bananas, divided
- 4 Tbsp.
Butter, melted
-
Non-stick cooking spray
-
1 (13oz) jar Chocolate hazelnut spread
- 1 cup
sliced Strawberries
-
Optional toppings: Powdered sugar, yogurt, fresh mint for garnish
Instructions for:
best Chiquita Banana Nut Crepes Recipe
In mixer, combine bread mix, milk, eggs, 2 bananas and melted butter until well blended. Let batter stand for 10 minutes. Heat an 8-inch crepe pan or non-stick skillet over medium heat. Spray lightly with non-stick cooking spray. For each crepe pour 1/4 cupful of batter into center of hot pan, tilting and turning pan to spread batter over pan to edges forming the crepe. Let cook for 1 minute or until edges appear lightly brown and dry. With thin spatula, loosen edges, lift and turn to cook other side about 30 seconds or until lightly brown. Transfer crepe to a plate and spread with 1 Tbsp. of hazelnut spread while still warm. Roll or fold crepe into a triangle. Place folded crepes on serving plate. Top with slices of the remaining banana and strawberries. If desired, dust with powdered sugar or dollop with yogurt, and garnish with a sprig of mint. — Recipe idea and photo courtesy of Lisa Keys for the Ultimate Chiquita Banana Recipe Contest.
Nutrition Information Per Serving:
Calories 460; Total Fat 15 g (Sat 4.5 g, Trans 0 g, Poly 2.5 g, Mono 7 g); Cholesterol 75 mg; Sodium 370 mg; Potassium 310 mg; Total Carbohydrates 69 g; Dietary Fiber 3 g; Total Sugars 25 g; Protein 8 g. Percent Daily Value: Vitamin A 6%; Vitamin B6 10%; Vitamin C 20%; Vitamin D 6%; Calcium 10%; Iron 10%.