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Quick and Fruity Crescent Waffles

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Waffles without the batter? It's easy with Pillsbury™ refrigerated crescents!
Created May 7, 2018
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Ingredients

  • 1/4 cup pecan pieces
  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 1/2 cup blueberry preserves or spreadable fruit
  • 3/4 cup blueberry yogurt
  • 1 firm ripe banana, cut into 1/4-inch slices
  • 1/2 cup whipped cream from aerosol can
  • 1/4 teaspoon ground cinnamon
  • Fresh blueberries, if desired

Steps

  •  
    1
    Heat oven to 200°F. Heat square or rectangular waffle maker. Spray with no-stick cooking spray.
  •  
    2
    Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
  •  
    3
    Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown. Place cooked waffles on baking sheet in oven to keep warm.
  •  
    4
    In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
  •  
    5
    To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.

Expert Tips

  • Tip 1
    Bake-Off is a registered trademark of General Mills ©2008

Nutrition Information

480 Calories, 17g Total Fat, 6g Protein, 76g Total Carbs, 15g Sugars

Nutrition Facts

Serving Size: 4
Calories
480
Total Fat
17g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
10mg
Sodium
440mg
Total Carbs
76g
Dietary Fiber
1g
Sugars
15g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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