Ingredients
1/3
cup Gold Medal™ whole wheat flour
2
tablespoons packed 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
1
teaspoon cooking oil
1/2
teaspoon vanilla
4
medium bananas
1/4
cup sugar-free, fat-free caramel-flavor ice cream topping
1/4
teaspoon rum extract
1/4
cup finely chopped pecans, toasted
Preparation
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.
