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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine flour, brown sugar, cocoa powder and salt. Add milk, egg, oil and vanilla; whisk until combined.
Heat a lightly oiled 7- to 8-inch nonstick skillet with flared sides over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crêpe batter; lift and tilt pan to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crêpe maker according to manufacturer's directions.) Invert over paper towels; remove crêpe. Repeat with remaining batter, oiling pan occasionally. (You should have 8 or 9 crêpes.) Set crêpes aside.
Peel bananas; halve lengthwise, then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with cooking spray. Preheat over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from pan.
Heat caramel topping In a small saucepan over low heat until heated through. Remove from heat; stir in rum extract.
To serve, divide crêpes among 8 dessert plates, folding as desired. Top crêpes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.