August 3, 2017


Your brunch guests will love these crepes which are made with the rich banana custard and real cream whipped topping from our Banana Cream Pie. Who says you can't have desset first

  • Prep: 35 mins
  • 35 mins

    35 mins

  • Yields: 6


1 pkg (38 oz each) Marie Callender's® Banana Cream Pie (thawed according to package directions)

2 egg

2/3 cup reduced fat (2%) milk

1 tablespoon butter

1/2 cup all-purpose flour

1 tablespoon chocolate syrup

1/2 cup chocolate hazelnut spread

PAM® Original No-Stick Cooking Spray

1 bananas, sliced

Reddi-wip® Original Dairy Whipped Topping


1Blend half of Marie Callender's® Banana Cream Pie (crust and filling) in medium bowl until smooth. Set aside banana crepe filling.

2In second bowl, whisk together eggs, milk, melted butter and flour until smooth. Stir in chocolate syrup.

3Spray 10-inch skillet generously with cooking spray; heat over medium heat. Pour 3 tablespoons batter in skillet; immediately tilt skillet to even ly cover bottom with batter. Cook 1 to 2 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter.

4Spread each crepe with 2 tablespoons chocolate hazelnut spread; top with 3 tablespoons pie mixture.

5Carefully roll up or fold into quarters, top Banana Pie Crepes with fresh bananas and Reddi-wip®.

6Cook's Tip's:

7For a spring decorating idea, top Banana Pie Crepes with a few strawberry roses. To make, start at the bottom of each strawberry and cut rows of "petals". Bend each petal so that it curls out slightly. To save time, use prepackaged crepes that are available in your local grocery store.