Ingredients:
- 12 dessert crepes, purchased or homemade
- 3/4 cup sour cream
- 1 package (8 ounces) cream cheese
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1/4 cup chopped pecans
- 6 medium bananas
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
Preparation:
Combine sour cream and cream cheese; mix until well blended and smooth. Add granulated sugar, vanilla and pecans; blend well. Spoon cream cheese mixture evenly on the crepes and roll up with the ends left open. Place on a shallow serving tray. At this point, the prepared crepes may be refrigerated. Bring to room temperature before serving.Peel and slice bananas crosswise into approximately 1/2-inch thick rounds; arrange in a casserole. Combine brown sugar and cinnamon; set aside. Melt butter and pour evenly over bananas in casserole. Sprinkle with the lemon juice and tope with the brown sugar-cinnamon mixture. Bake at 350° for 20 minutes. Remove from oven and spoon bananas with spiced syrup over the crepes. Serve immediately. Serves 6.
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