Banana Crepes

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Banana Crepes

Prep 5 m

Cook 15 m

Ready In 20 m

6 Servings

518 Calories


"French crepes filled with a sweet cream sauce over bananas and topped with whipped cream."

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  1. 1 cup all-purpose flour

  2. 1/4 cup confectioners

  3. 2 eggs

  4. 1 cup milk

  5. 3 tablespoons butter, melted

  6. 1 teaspoon vanilla extract

  7. 1/4 teaspoon salt

  8. 1/4 cup butter

  9. 1/4 cup packed brown sugar

  10. 1/4 teaspoon ground cinnamon

  11. 1/4 teaspoon ground nutmeg

  12. 1/4 cup half-and-half cream

  13. 6 bananas, halved lengthwise

  14. 1 1/2 cups whipped heavy cream

  15. 1 pinch ground cinnamon


  1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.

  2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.

  3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.

  4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

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