Caramelized banana crepes pair thin pancakes with buttery golden banana slices. Make the crepes first, then cook the bananas just before serving so their texture stays soft but intact.
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Recipe at a Glance
- Yield: 8 crepes; 4 servings
- Preparation: 25 minutes
- Cooking: 25 minutes
- Resting and chilling: Rest batter 20 minutes
Table of Contents
Ingredients
Crepes
| Ingredient and amount |
|---|
| 120 g all-purpose flour |
| 2 large eggs |
| 300 ml whole milk |
| 20 g unsalted butter, melted |
| 1 tablespoon granulated sugar |
| 1/8 teaspoon salt |
| Extra butter, for the pan |
Bananas
| Ingredient and amount |
|---|
| 4 firm-ripe bananas, sliced thickly |
| 40 g unsalted butter |
| 60 g light brown sugar |
| 60 ml heavy cream |
| 1/2 teaspoon vanilla extract |
Before You Start
Use bananas that are ripe enough to taste sweet but firm enough to turn without falling apart.
Directions
1. Mix batter
Whisk flour, eggs, milk, melted butter, tablespoon sugar and salt until smooth. Rest 20 minutes. If very thick, thin with a little extra milk.
2. Cook crepes
Heat a lightly buttered 24 cm nonstick pan over medium heat. Add a small ladle of batter and swirl thinly. Cook about 1 minute until edges release, flip and cook 20–30 seconds. Repeat, stacking cooked crepes.
3. Cook bananas
Melt 40 g butter with brown sugar in a skillet. Add banana slices in one layer and cook gently for about 1 minute per side, until golden but holding shape.
4. Finish sauce
Remove from heat and carefully stir in cream and vanilla. Return to low heat briefly to smooth the sauce without breaking bananas.
5. Serve
Fold warm crepes and fill or top with bananas and a little sauce. Serve immediately.
Cook’s Tips
- Use bananas that are ripe enough to taste sweet but firm enough to turn without falling apart.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Refrigerate plain crepes between parchment up to 2 days. Reheat gently. Bananas are best freshly cooked; refrigerate leftovers up to 1 day and reheat once.
Frequently Asked Questions
Can I make crepes ahead?
Yes. Keep covered and refrigerated, then warm in a pan before adding filling.
Can I omit cream?
Use a splash of milk for a thinner sauce, adding it carefully off the heat.