1 cup all-purpose flour
2 tablespoons vegetable margarine
1 cup skim milk
2 eggs
Margarine for greasing
For the filling
6 ripe bananas, mashed
5 envelopes of powdered sugar
For the sauce
Half a pineapple, diced
15 envelopes of powdered sugar
Half a cup (about 1/2 inch) of water
1 cup all-purpose flour
2 tablespoons vegetable margarine
1 cup skim milk
2 eggs
Margarine for greasing
For the filling
6 ripe bananas, mashed
5 envelopes of powdered sugar
For the sauce
Half a pineapple, diced
15 envelopes of powdered sugar
Half a cup (about 1/2 inch) of water
To make the crepes
Blend all the ingredients in a blender
Aquatic non-stick skillet with margarine and fry the pancakes
For the filling
Heat a pan over medium heat with bananas and stir until it forms a puree
Remove from heat, mix in powdered sugar, and fill the pancake disks
For the sauce
Blend pineapple with water in a blender; strain through a sieve and place in a pan
Heat the pan and cook for 5 minutes
Remove from heat, mix in powdered sugar, and serve with pancakes.
