Banana Rum Crepes

Ingredients

Crepes

• 2 tablespoons all-purpose flour
• 3/4 cup oat bran, uncooked
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup skim milk
• 3 egg whites, slightly beaten
• 1 tablespoon liquid vegetable oil

Filling

• 2 large firm bananas, diced
• 1 cup lite syrup or butter-flavored light syrup
• 1 tablespoon Molly McButter or Butter Buds (or to taste)
• 1 teaspoon rum extract (or to taste)

Directions

1. 1

   Combine flour, oat bran,salt, and baking powder.

2. 2

   Combine milk, egg whites and oil, mixing well.

3. 3

   Add to oat bran mixture.

4. 4

   Mix welll.

5. 5

   Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.

6. 6

   Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.

7. 7

   Cook 1 to 1/2 minutes or until top looks dry.

8. 8

   Turn cook an additional minute.

9. 9

   Repeat until all crepes are done.

10. 10

    Keep warm.

11. 11

    Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.

12. 12

    Just add a little water to the batter as you are cooking them, as it tends to thicken.

13. 13

    Filling: In a small saucepan, put bananas, syrup and butter flavoring.

14. 14

    Heat on low heat until hot but not boiling, add rum extract.

15. 15

    Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.

16. 16

    Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.

17. 17

    This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.