Although this dessert would typically be loaded with calories, the trick to keeping this light is using very ripe bananas so you don’t have to add too much sugar. It’s the perfect dessert whenever you have ripe bananas sitting on your counter begging to be used.
Served warm in a crepe topped with a little ice cream of frozen yogurt, you’ll have a very happy family whenever you make this!
The crepes are easy, they are made in the blender and can be made with any milk, dairy, soy or nut milk. I usually use white whole wheat flour, but they also work with a gluten-free flour blend.
If you don’t want to make the whole batch, you can refrigerate the crepes and bananas you don’t eat, then reheat in the microwave.…