Caramel Chocolate Crepes Filled with Bananas

These Caramel Chocolate Crepes Filled with Bananas are absolutely heavenly! Isn't your mouth watering just from looking at the picture? All of the flavors go together so perfectly! A quick an easy dessert that tastes amazing-- What more can you ask for?

Just in case you aren't sold yet, here is a close up!

YUM!

Caramel Chocolate Crepes Filled with Bananas 

 

Ingredients

CREPES

• 1 (18.4 oz.) package Pillsbury Family Size Chocolate Fudge Brownie Mix
• 1 cup flour
• 3 eggs, beaten
• 1 1/2 cups milk
• 2/3 cup vegetable oil

FILLING

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 6 large firm ripe bananas, cut into 1/4-inch slices

TOPPINGS

• 1/2 cup caramel flavored topping
• 2 tablespoons powdered sugar
• 1/4 cup chopped walnuts

Directions

• In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
• Spray 10-inch skillet with Cooking Spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
• Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.
• In large saucepan, cook butter and granulated sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla until well mixed. Add banana slices; gently toss until coated and slightly softened.
• Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat with remaining crepes. Top crepes with drizzle of caramel topping and sprinkle tops lightly with powdered sugar.  Sprinkle with walnuts. Serve immediately