Banana Rum Crepes - cooking recipe

Ingredients

Crepes
2 tablespoons all-purpose flour
3/4 cup oat bran, uncooked
1 teaspoon baking powder
1 teaspoon salt
1 cup skim milk
3 egg whites, slightly beaten
1 tablespoon liquid vegetable oil
Filling
2 large firm bananas, diced
1 cup lite syrup or 1 cup butter-flavored light syrup
1 tablespoon Molly McButter or 1 tablespoon Butter Buds (or to taste)
1 teaspoon rum extract (or to taste)

Preparation

Combine flour, oat bran,salt, and baking powder.
Combine milk, egg whites and oil, mixing well.
Add to oat bran mixture.
Mix welll.
Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
Cook 1 to 1/2 minutes or until top looks dry.
Turn cook an additional minute.
Repeat until all crepes are done.
Keep warm.
Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
Just add a little water to the batter as you are cooking them, as it tends to thicken.
Filling: In a small saucepan, put bananas, syrup and butter flavoring.
Heat on low heat until hot but not boiling, add rum extract.
Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.