Banana Crêpes

Prep Time 10

Cook Time 20

Servings servings

Calories 535kcal

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.