Here is another yummy way to fill a crepe. This idea was shared recently by Amy Richardson on Studio 5, a local TV show. I really loved the toasted macadamia nuts and coconut! This recipe however was missing something for me. So next time, instead of filling it with whipped cream I’m gonna make the mousse in a minute recipe from yesterday using coconut cream pudding then top it off with some whipped cream. YUM!


Banana Caramel Coconut Crepes

Crepe Recipe (the one I shared yesterday)
Brown Sugar Caramel Sauce
3-4 Bananas
Toasted Macadamia Nuts
Toasted Coconut
Sweetened Whipped Cream

Place crepe on plate, and slice ½ banana onto center of crepe.
Lightly spoon caramel sauce onto the bananas.
Spoon on whipped cream.
Make a cone shape by folding half of the crepe ½ way, and then folding its opposite side to form the cone shape.
Lightly drizzle more caramel on top, sprinkle with toasted Macadamia nuts and coconut.
Dust with powdered sugar.
Enjoy!

Serves 6-8.

Brown Sugar Caramel Sauce

1/2 cup Butter
1 cup Brown Sugar
1 cup Sour Cream

Melt butter over medium heat in a sauce pan. Add brown sugar and stir until sugar is light and bubbly. Remove from heat and whisk in Sour Cream until smooth.

Toasted Macadamia Nuts (do the same for toasted coconut)

1/2 cup Coarsely chopped macadamia nuts

Spread chopped nuts evenly in a shallow baking pan and bake at 400 degrees for 5-7 minutes, stirring occasionally until golden brown. Follow same procedure as toasted macadamia nuts for toasted coconut.

Whipped Cream

1 cup Whipping Cream
2 heaping tbsp Powdered Sugar
1 tsp Vanilla Extract

Combine all ingredients in a medium sized mixing bowl and beat until soft peaks form.


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