** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine sour cream and cream cheese; mix until well blended and smooth.
2. Add granulated sugar, vanilla and pecans; blend well.
3. Spoon cream cheese mixture evenly on the crepes and roll up with the ends left open.
4. Place on a shallow serving tray. At this point, the prepared crepes may be refrigerated. Bring to room temperature before serving.
5. Peel and slice bananas crosswise into approximately 1/2-inch thick rounds; arrange in a casserole.
6. Combine brown sugar and cinnamon; set aside.
7. Melt butter and pour evenly over bananas in casserole. Sprinkle with the lemon juice and tope with the brown sugar-cinnamon mixture.
8. Bake at 350 F for 20 minutes.
9. Remove from oven and spoon bananas with spiced syrup over the crepes. Serve immediately.
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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Banana, Butter, Cheese, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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