Toffee Caramel Banana Crêpes

1 Melissa’s Ready-to-Use Crêpe
1 banana (or fresh fruit of your choice)
2-3 tablespoons Devonshire cream (recipe follows)
1 tablespoon toffee bits (I used Heath Bits-of-Brickle)
1 tablespoon Salted Caramel Sauce

Place crêpe on a flat surface. Dollop Devonshire cream down the center, top with slices of banana, and about a tablespoon of brickle bits. Roll up, place on a plate, top with more Devonshire cream, bits, and a couple of slices of banana, and drizzle salted caramel over all. You may also consider adding chopped peanuts, or a sprinkling of fleur de sel to up the saltiness. Experiment and have fun, you simply cannot go wrong.

 

Devonshire Cream

4 ounces cream cheese, softened
3 tablespoons granulated sugar
Pinch of salt
1 cup heavy whipping cream

Beat together cream cheese, sugar, and salt. Slowly stream in whipping cream, beating constantly, and continue to beat until stiff peaks form. Chill for two hours before serving. Store in a covered container in the refrigerator.

NOTE: I used my stand mixer with the whisk attachment to make this. I found it worked much better when streaming in the cream. As you can see from the photos, the results were beautiful.

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