In a medium bowl, combine the flour, sugar substitute, cocoa powder, and salt.
Add the milk, egg, oil, and vanilla, whisk until combined.
Heat a little oil and when it is well heated, remove from heat.
Add two tablespoons of the mixture and tilt the pan so that the mixture spreads. Place the pan on heat for 30 to 45 seconds.
Peel the bananas, spray a pan with cooking spray and add the bananas, cook until golden (3 to 4 minutes).
Heat the cream ice cream over low heat in a pot, remove the pot from heat and add the rum extract.
Divide the crepes onto 8 plates and fold the crepes as desired. On top of the crepes, place pieces of banana and then drizzle with the caramel mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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