Banana Crepes are filled with custard, bananas, and walnuts. The crepes and custard can be made ahead, so assembling is quick and easy!
author’s note
The Valentine Breakfast My Boys Still Ask For!
Banana Crepes started as a little Valentine’s Day surprise for my boys. I wanted breakfast to feel extra fun, so I pulled out our favorite crepe pan and got to work. Crepes are their number one breakfast right now, so I knew I had to make them a little special. I sliced bananas into tiny hearts, filled warm homemade crepes with a creamy custard, and sprinkled on walnuts. One bite in and I knew I had to bring this recipe to the blog.
Now these crepes show up on our table year-round. They’re simple, sweet, and such a fun breakfast or brunch. And if you want to turn them into a cute Valentine’s Day moment, those little banana hearts are the way to go.
Ingredients
| Ingredient Group | Helpful Tip or Swap |
|---|---|
| Milk & Eggs | Use whole milk and room-temp eggs for a smoother batter and better texture |
| Flour & Sugar | Spoon and level the flour to avoid a dense batter. Reduce sugar slightly for savory crepes |
| Salt & Butter | A small pinch of salt adds balance. Use butter in the batter and for the pan for a golden finish |
| Vanilla Extract | Swap with almond extract for a simple flavor change |
| Custard | Chill fully before assembling so it’s easier to handle |
| Bananas | Use firm bananas so slices hold their shape |
| Walnuts | Lightly toast first for extra flavor |
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.
Banana Crepes Toppings
- My Favorite: Custard, banana slices, and chopped walnuts for a creamy, crunchy mix.
- Fresh Fruit: Add fresh apple butter, strawberries, blueberries, or raspberries.
- Chocolate Sauce: Check out this Nutella Crepes recipe.
- 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
Store leftover banana 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.
Serve Banana Crepes Alongside
Breakfast
Ham and Cheese Quiche
Eggs And Potatoes
Breakfast Potatoes
Breakfast
No Bake Healthy Breakfast Cookies
Breakfast
Egg Skillet
Banana Crepes
Banana Crepes feature a delicious custard filling, ripe bananas, and chopped walnuts, and they come together easy and quick.
Ingredients
Crepes
- 2-1/2 cups whole milk see note 1
- 2 cups flour spooned and leveled
- 1/4 cup sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 4 large eggs
- Additional butter for greasing pan
Custard
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1-1/2 cups whole milk
- 3 large egg yolks lightly beaten
- 1 teaspoon vanilla extract
- 3 firm bananas thinly sliced
- 1/2 cup finely chopped walnuts
Top Crepes with:
- 1 banana thinly sliced
- 3 tablespoons finely chopped walnuts
- Whipped cream optional
- Maple syrup optional
Instructions
Crepes
- 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, nonstick 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 fridge 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 the batter has been used. If crepes are cooking too quickly, reduce heat 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 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 heat and stir in vanilla. Cover and chill for 1 hour.
Assembly
- Place 1 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.
Final step! Please let us know how it was by leaving a review.
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 Note: 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.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 65mg | Potassium: 108mg | Fiber: 1g | Sugar: 9g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As Chelsea’s sister and employee I found this recipe and have not stopped making it! SO TASTY!
These look so good. Can’t wait to try them.
Thanks Becky!! I hope you love them 🙂