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Banana Crepes

User Rating 5 Star Rating (1 Review)


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  • 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


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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User Reviews

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 5 out of 5
, Member RenJac13

We fixed these tonihgt, and we looooooved them, we will surely use this again

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