Makes 6 servings
2 Tbsp. butter
1/4 c. chopped pecans
4 medium, firm bananas, peeled and sliced (about 2 1/2 pounds)
1/2 c. fat-free caramel sundae syrup, divided
6 (9-inch) prepared French crÃªpes (such as Melissa's)
Melt butter in a large, nonstick skillet over medium-high heat. Add pecans; sautÃ© 1 minute. Add bananas; sautÃ© 2 minutes. Drizzle with 1/3 c. syrup; cook 1 minute. Remove from heat.
Spoon about 1/3 c. banana mixture into the center of each crÃªpe. Fold sides and ends over. Place on a serving platter, seam sides down; drizzle with remaining syrup.
Source:Â Health Magazine