Banana Split Dessert Crepes

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“Made for RSC #12.”
READY IN:
5mins
SERVES:
2
YIELD:
2 Crepes
UNITS:
US

Ingredients Nutrition

  • 2 large crepes
  • 2 teaspoons strawberry preserves
  • 12 banana, split lengthwise
  • 2 tablespoons vanilla ice cream, softened a little
  • 2 teaspoons pineapple topping
  • 2 teaspoons chocolate syrup
  • 2 tablespoons ready whip whipped topping (in the can)
  • 2 maraschino cherries

Directions

  1. To each crepe, equally spread the strawberry preserves across the middle. Place 1 segment of the half of banana (flat side down) on top of the preserves. Spread the ice cream equally over each banana followed with the pineapple topping.
  2. Fold each end over, then roll up 'crepe fashion' leaving ends open. Turn upside-down onto serving dish (so that the loose end is on the bottom).
  3. Drizzle chocolate syrup over the crepes and top with a heaping scoop of whipped topping, top each with a cherry, and serve.

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