1 (18 ounce) package red velvet cake mix
1 -2 cup brown sugar
2 eggs
1/2 teaspoon salt
1 (15 ounce) can red wine
1/2 teaspoon ground nutmeg
1/2 cup banana flakes
Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with foil and prepare as desired.
In a large bowl, beat together cake mix and brown sugar until smooth and creamy. Stir in eggs one at a time, then salt and nutmeg. Add enough cold milk for just about the consistency you would like, just until combined. Stir in banana flakes until dough is sticky. Divide dough into two rectangles but keep one crepe in each rectangle; roll. Form each crepe into a log about 2 1/4 long, then off into coconut and parchment would be cool.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool 10 minutes before cutting into squares. Remove from baking sheet from oven and cool completely on wire rack. Cut into 16 wedges.
Quick and Easy preparation. A nice subtle vinegar note. Nothing phenomenal. I left out the rosemary and dill at first, but am really glad I chose this over the rosemary and dill soup I've made for my family for years. Thanks for sharing.
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