Banana Cream Topping

  • 2/3 cup whipping cream
  • 2 large bananas
  • 2 tablespoons powdered sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated nutmeg
  • pecan half, if desired
    Keep crepes warm while preparing topping. In a medium-size bowl, beat cream until soft peaks form. Peel bananas; mash them in another medium-size bowl with sugar and lemon juice. Fold the cream into the bananas. Season with nutmeg. To serve, fold crepes or pancakes into a cone shape and arrange on serving plates. Mound topping in center and garnish with pecans.
    Serves 4 .


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