Banana Rum Crepes

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READY IN: 40mins
YIELD: 10 crepes
UNITS: US

INGREDIENTS

Nutrition
  • Crepes
  • 2
    tablespoons all-purpose flour
  • 34
    cup oat bran, uncooked
  • 1
    teaspoon baking powder
  • 1
    teaspoon salt
  • 1
  • 3
    egg whites, slightly beaten
  • 1
    tablespoon liquid vegetable oil
  • Filling
  • 2
    large firm bananas, diced
  • 1
    cup lite syrup or 1 cup butter-flavored light syrup
  • 1
    tablespoon Molly McButter or 1 tablespoon Butter Buds (or to taste)
  • 1
    teaspoon rum extract (or to taste)
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DIRECTIONS

  • Combine flour, oat bran,salt, and baking powder.
  • Combine milk, egg whites and oil, mixing well.
  • Add to oat bran mixture.
  • Mix welll.
  • Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
  • Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
  • Cook 1 to 1/2 minutes or until top looks dry.
  • Turn cook an additional minute.
  • Repeat until all crepes are done.
  • Keep warm.
  • Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
  • Just add a little water to the batter as you are cooking them, as it tends to thicken.
  • Filling: In a small saucepan, put bananas, syrup and butter flavoring.
  • Heat on low heat until hot but not boiling, add rum extract.
  • Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
  • Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
  • This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.
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