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Caramelized Banana Pecan Crepes with Caramel Sauce

This is one of those desserts that sounds and looks like it takes a pastry degree and hours to make, but it is so deceptively easy! Feel free to use other fruit in place of the bananas—pears or peaches are equally delicious.

Ingredients:

4 tbsp. unsalted butter
4 medium ripe bananas peeled and cut in half lengthwise, then each half cut into 1/4-inch slices
2 tbsp. brown sugar
1 tsp. vanilla extract
1/2 c chopped pecans, divided
1 pkg. prepared crepes
1 jar Made in Napa Valley Vanilla Caramel Sauce with Chardonnay

Preheat oven to 350°.

Place the pecans on a baking sheet and toast in the oven for 5 minutes or until browned.

Melt the butter in a large skillet over medium heat.

When the butter has melted add the banana slices, brown sugar, vanilla and 1/4 cup pecans, stir to combine. Continue to cook for another 2 minutes, stirring occasionally and mashing the bananas slightly.

Lay 8 crepes out onto your work surface. Place one-eighth of the banana mixture in the center of each crepe and spread with the back of a large tablespoon (it does not need to cover the whole crepe). Fold each crepe in half and then halves again, like a handkerchief.

Place two crepes on each plate.

Melt the caramel in the microwave 15-20 seconds for a thinner consistency.

Spoon the caramel sauce over the crepes and top with the remaining chopped pecans.

Used in this recipe:

Vanilla Caramel Dessert Sauce with Chardonnay