Banana Crepes were inspired by a Valentine’s Day breakfast I made for my boys. I wanted to do something extra special, so I cut bananas into little hearts, stuffed homemade crepes with creamy custard, and added their favorite walnuts. The crepes turned out so delicious, I had to share the recipe here on the blog!
These crepes are perfect for breakfast or brunch any day, but cutting the bananas into hearts makes them an extra sweet Valentine’s Day treat.
Ingredients
Milk: Use whole milk for the best texture.
Flour: Spoon and level flour into your measuring spoon to avoid a dense batter.
Sugar: Reduce the sugar slightly for savory crepe recipes.
Salt: Just a pinch is enough—don’t skip it!
Butter: Use butter in the batter and for greasing the pan for a golden finish.
Vanilla Extract: Swap for almond extract for a different flavor twist.
Eggs: Use room-temp eggs for a smoother batter.
Custard: Chill the custard fully before assembly to make it easier to work with.
Bananas: Use firm bananas to hold their shape better, especially if slicing into hearts.
Walnuts: Lightly toast the walnuts for extra flavor before adding them.
How To Make Banana Crepes:
Make Batter: Letting the batter chill helps make softer, thinner crepes.
Prep Pan: Wipe the pan with a paper towel every so often so it doesn’t get too greasy.
Cook Crepes: If the first crepe sticks, lower the heat or add more butter.
Make Custard: Stir constantly to avoid lumps.
Assemble Crepes: Spread custard on each crepe, add your fave toppings.
Top and Serve: Serve right away for the best flavor and texture.
Banana Crepes Toppings
My Favorite: Custard, banana slices, and chopped walnuts for a creamy, crunchy mix.
Fresh Fruit: Add berries like strawberries, blueberries, or raspberries.
Caramel Sauce: Use caramel for an extra sweet and rich touch.
Chopped Nuts: Sprinkle on pecans, almonds, or hazelnuts for crunch.
Whipped Cream: Spoon on whipped cream for a light topping.
Quick Tip
If you’re in the mood for something extra sweet and decadent, candy the walnuts before adding them.
Tips For Success
Chill batter: Let it rest in the fridge for at least an hour to make soft, light crepes.
Butter pan: Spread butter evenly over the bottom and sides. The first crepe might be crispy, but the butter will last for 5–6 crepes.
Wait to flip: Flip when you see golden spots, the edges start to brown, and the surface looks dry. This helps avoid tearing.
Swirl quickly: Pour 1/4 cup of batter and swirl fast to cover the pan evenly before it starts cooking.
Storage
Leftovers?
Store leftover crepes in the fridge in an airtight container for 3–4 days.
To freeze, stack the crepes with a small sheet of parchment between each one to keep them from sticking. When defrosting, the parchment makes it easy to separate them.
Add milk, flour, sugar, salt, butter, vanilla, and eggs to a high-powered blender. Blend on low speed until well combined, about 10–15 seconds.
Scrape sides and bottom of the blender with a spatula and blend a few seconds longer. Cover and refrigerate for at least 1 hour (or overnight if desired).
Heat an 8-inch, non-stick pan over medium to medium-low heat. Set out a large tray. Cut small squares of parchment or wax paper to separate crepes. Remove the batter from the refrigerator and give it a quick stir.
Lightly butter the pan with melted butter and a pastry brush or paper towel dipped in the butter. Barely lift the pan off the heat and pour 1/4 cup batter into the pan. Immediately, and working quickly, tilt and swirl the crepe pan in a circular motion to evenly coat the bottom of the pan with batter. Return pan to the heat.
Cook until the crepe is golden brown on bottom, 1–2 minutes, use an offset spatula to lift an edge of the crepe. Gently grab that edge and use your fingers and the spatula to flip the crepe to the other side. Cook until golden brown spots appear on the bottom, another 1–2 minutes. Remove to the prepared tray. Place a piece of parchment or wax paper on top of the crepe.
Repeat until all of the batter has been used. If crepes are cooking too quickly, reduce the temperature of the burner as needed. Increase the heat if they are taking longer than 1–2 minutes per side to cook.
Custard
In a small pot, combine the sugar, cornstarch, and salt. Heat on medium-high heat. Gradually add in the milk while whisking constantly. Cook and stir until thickened and slightly bubbly, about 3–5 minutes.
Reduce the heat to low. Cook and stir for 2 minutes. Remove from the heat and let cool for 1 minute.
Meanwhile, place 3 room temperature egg yolks in a small heat-safe bowl. Stir a small amount of hot milk filling into egg yolks while whisking constantly. Pour the egg yolk mixture into the pan, stirring constantly. Return the pan to medium heat and bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Cover and chill for 1 hour.
Assembly
Place one crepe on a plate. Spoon the custard on the bottom half of the crepe and top with thinly sliced bananas and a sprinkle of chopped walnuts. Fold the crepe in half and then in half again to form a triangle.
Top with desired toppings—whipped cream, maple syrup, heart-shaped banana slices, or finely chopped walnuts (see note 2). Enjoy immediately.
Recipe Notes
Note 1: For best results, do not use lower fat milk.Note 2: Instead of maple syrup you can top these crepes with this “caramel” syrup.Nutrition: The nutritional information includes the custard, but not the optional whipped cream and syrup.Storage: You can stack the cooked (completely cooled) crepes with parchment paper, place them in a large resealable plastic bag, and refrigerate them for 3–4 days.
Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.
Thanks for stopping by—I hope you find something delicious to make!
How To Make Banana Crepes:
How To Make Banana Crepes:
These look so good. Can’t wait to try them.
Thanks Becky!! I hope you love them 🙂