Banana Caramel Toasted Coconut Crepes

Basic Crepe Recipe
2 beaten Eggs
11/2 cups Milk
1 cup Flour
1 tbsp Cooking Oil
¼ tsp salt

Combine eggs, milk, flour, oil, and salt;
Whisk until smooth
Heat an 8 inch non-stick skillet; remove from heat and add about 2 tbsp crepe batter.
Lift and tilt pan to evenly spread batter.
Return to heat and cook crepe until it appears dry. Cook on one side only.
Invert crepe onto paper towel.
Repeat process with remaining batter.

Brown Sugar Caramel Sauce
½ 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
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 tbsp Powdered Sugar
½ tsp Vanilla Extract

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

Banana Caramel Toasted Coconut Crepes
Basic Crepe Recipe
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.