- Crepes
- 1 (19.5 ounce) package Pillsbury® Traditional Fudge Brownie Mix
- 1 cup Pillsbury BEST® All Purpose Flour
- 3 Eggland's Best eggs, beaten
- 1 1/2 cups milk
- 1/2 cup CRISCO® Pure Vegetable Oil
- Filling
- 1 cup LAND O LAKES® Unsalted or Salted Butter
- 1/2 cup Domino® or C&H;® Granulated Sugar
- 2 teaspoons vanilla
- 1 tablespoon finely grated lemon peel
- 6 large firm ripe bananas, cut into 1/4-inch slices
- Toppings
- 1/2 cup SMUCKER'S® Caramel Ice Cream Topping
- 3/4 cup frozen (thawed) whipped topping
- 2 tablespoons Domino® or C&H;® Confectioners Powdered Sugar
- 1/4 cup Fisher® Chef's Naturals® Chopped Walnuts
- In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
- Spray 10-inch skillet with CRISCO(R) Original No-Stick Cooking Spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
- Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.
- In large saucepan, cook butter and granulated sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened.
- Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat with remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle tops lightly with powdered sugar; sprinkle with walnuts. Serve immediately.