Banana filled chocolate Carmel crepes
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1 cup Pillsbury BEST® All Purpose Flour
3 LAND O LAKES® Eggs, beaten
1 1/2 cups milk
1/2 cup CRISCO® Pure Vegetable Oil
1 cup LAND O LAKES® Unsalted or Salted Butter
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon finely grated lemon peel
6 large firm ripe bananas, cut into 1/4-inch slices
1/2 cup caramel ice cream topping
3/4 cup frozen (thawed) whipped topping
2 tablespoons powdered sugar
1/4 cup Fisher® Chef’s Naturals® Chopped Walnuts
1 In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
2 Spray 10-inch skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
3 Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.
4 In large saucepan, cook butter and granulated sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened.
5 Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat with remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle tops lightly with powdered sugar; sprinkle with walnuts. Serve immediately.