Banana Pie Crepes

Your brunch guests will love these crepes, which are made with the rich banana custard and real cream whipped topping from our Banana Cream Pie . Who says you can't eat dessert first?

 

What You’ll Need

  • 1 pkg (38 oz each) Marie Callender’s® Banana Cream Pie (thawed according to package directions)
  • 2 large eggs
  • 2/3 cups milk

  • 1 tablespoon butter, melted
  • 1/2 cup all-purpose flour

  • 1 tablespoon chocolate syrup
  • 1/2 cup chocolate hazelnut spread
  • PAM® cooking spray
  • Sliced banana
  • Reddi-wip® Original Dairy Whipped Topping
  • Medium skillet
  • Medium bowl
  • Large bowl                          

Directions

  1. Blend half of a Marie Callender’s® Banana Cream Pie (crust and filling) in medium bowl until smooth. Set aside the banana crepe filling.
  2. In second bowl, whisk together eggs, milk, melted butter and flour until smooth. Stir in chocolate syrup.
  3. Spray 10-inch skillet generously with cooking spray; heat over medium heat. Pour 3 tablespoons batter in skillet; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter.
  4. Spread each crepe with 2 tablespoons chocolate hazelnut spread; top with 3 tablespoons of pie mixture.
  5. Carefully roll up or fold into quarters, top Banana Pie Crepes with fresh bananas and Reddi-wip.

Time Saving Tip

Use pre-packaged crepes that are available in your local grocery store.

Spring Decorating Idea

Top banana cream crepes with a few strawberry roses. To make, start at the bottom of each strawberry and cut rows of “petals.” Bend each petal so that it curls out slightly. 

 

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