Ingredients
- 6 oz Chicken sausage links
- 1/2 cup All-purpose flour use more if needed
- 1 tbsp Sugar
- 1/4 tsp Ground cinnamon
- 3/4 cup Milk as needed
- 2 tbsp Butter divided as needed
- 2 Banana sliced
- 1/2 cup Walnuts
- 1/4 cup Brown sugar
- 1 tsp Vanilla extract
- Nonstick spray
- 8 tbsp Whipped cream cheese
- 1 tbsp Fresh mint garnish
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- Whisk the flour, sugar, cinnamon, in a bowl. Whisk in the milk as needed until a thin batter forms.
- In a non-stick pan, melt the butter over medium heat. Add in the banana, walnuts, brown sugar, vanilla, and a pinch of cinnamon. Cook until the mixture turns to a thick syrup and the bananas soften then set aside.
- Heat a large non-stick pan over medium heat. Lightly grease with nonstick spray as needed. Pour about a 1/4 cup of batter into the pan. Tilt and rotate the pan so the batter forms a thin layer on the bottom. Cook until the bottom is golden brown then flip and do the same on the other side, about 1-2 minutes per side. (Repeat with remaining batter.) Stack finished crêpes on plate.
- Spread the cream cheese inside each crepe then roll up like a cigar. Spoon the banana over top. Serve with chicken sausage. Garnish with mint.
Video
Nutrition
Calories: 535kcal | Carbohydrates: 50g | Protein: 14g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 603mg | Potassium: 422mg | Fiber: 3g | Sugar: 28g | Vitamin A: 883IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 2mg
Banana Crêpes
Ingredients
- 6 oz Chicken sausage links
- 1/2 cup All-purpose flour use more if needed
- 1 tbsp Sugar
- 1/4 tsp Ground cinnamon
- 3/4 cup Milk as needed
- 2 tbsp Butter divided as needed
- 2 Banana sliced
- 1/2 cup Walnuts
- 1/4 cup Brown sugar
- 1 tsp Vanilla extract
- Nonstick spray
- 8 tbsp Whipped cream cheese
- 1 tbsp Fresh mint garnish
Instructions
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- Whisk the flour, sugar, cinnamon, in a bowl. Whisk in the milk as needed until a thin batter forms.
- In a non-stick pan, melt the butter over medium heat. Add in the banana, walnuts, brown sugar, vanilla, and a pinch of cinnamon. Cook until the mixture turns to a thick syrup and the bananas soften then set aside.
- Heat a large non-stick pan over medium heat. Lightly grease with nonstick spray as needed. Pour about a 1/4 cup of batter into the pan. Tilt and rotate the pan so the batter forms a thin layer on the bottom. Cook until the bottom is golden brown then flip and do the same on the other side, about 1-2 minutes per side. (Repeat with remaining batter.) Stack finished crêpes on plate.
- Spread the cream cheese inside each crepe then roll up like a cigar. Spoon the banana over top. Serve with chicken sausage. Garnish with mint.
Video
Nutrition
Calories: 535kcalCarbohydrates: 50gProtein: 14gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 82mgSodium: 603mgPotassium: 422mgFiber: 3gSugar: 28gVitamin A: 883IUVitamin C: 6mgCalcium: 117mgIron: 2mg
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