Quick and Fruity Crescent Waffles

“I don't know where this one is from, but I know it is good.”

Ingredients Nutrition

  • 14 cup pecan pieces
  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 12 cup blueberry jam
  • 1 (6 ounce) container blueberry yogurt
  • 1 firm ripe banana, cut into 1/4-inch slices
  • 12 cup whipped cream
  • 14 teaspoon ground cinnamon
  • 12 cup fresh blueberries, if desired


  1. Heat oven to 200°F Heat square or rectangular waffle maker. Spray with Cooking Spray.
  2. Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
  3. Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown.
  4. Place cooked waffles on cookie sheet in oven to keep warm.
  5. In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
  6. To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.

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