| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Breakfast, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | T | Sugar |
| 1 | t | Cinnamon |
| 1 | Grating of nutmeg | |
| 1 | pn | Salt |
| 1 1/2 | T | Lemon juice |
| 1 | lb | Ripe bananas |
| Oil, as required | ||
| 1 | Crepe recipe, see above | |
| 2 | T | Margarine, melted |
| Icing sugar, as requiring | ||
| Lemon wedges for garnish |
INSTRUCTIONS
Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the bananas & mix them gently in the lemon-spice mixture. Heat a skillet & add a little vegetable oil. Fry each crepe on both sides. Spread each cooked crepe with the melted margarine & some of the banana mixture. Keep everything warm until ready to serve. Sprinkle the crepes with icing sugar & garnish with lemon wedges.
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 150.7mg
Potassium: 432.7mg
Carbohydrates: 34.2g
Fiber: 3.4g
Sugar: 20.7g
Protein: 1.4g