Baby Banana Crepes
By Chef Miki Hackney





Ingredients

6 Baby Bananas, firm
6 tablespoons Unsalted Butter
1½ teaspoon Cinnamon
¾ teaspoon Nutmeg
½ cup Dessert Sauces, Caramel Flavored
4 Crepes

Directions

Peel and cut bananas into ¼” slices. Set aside. In a large, nonstick pan, melt butter over medium heat. Add cinnamon, nutmeg, and dessert sauce; stir well.

Carefully add bananas and fold into mixture being careful not to break or smash bananas.

Lay one crepe onto dessert dish. Place approximately one half cup of mixture into center of crepe. Quickly fold over side and ends, turn over crepe onto center of plate.

Drizzle a small amount of mixture over top. Repeat for remaining three crepes. Serve immediately.