This simple crepe recipe is filled with an easy custard filling, plenty of bananas, and chopped walnuts. Banana Crepes are easy to make — the actual crepes and custard can be made ahead of time so when you’re ready to serve, everything comes together in a flash.
Serve Banana Crepes with a sprinkle of powdered sugar, maple syrup (or this vanilla sauce), homemade whipped cream, a few additional banana slices, and a good handful of chopped walnuts. These crepes make the perfect fun breakfast or brunch! Or, you can jazz them up for a special Valentine’s Day treat by cutting the banana slices into hearts.
Banana Crepes
There’s nothing that says “Valentine’s Day” to my boys like a homemade breakfast/brunch. While I’ll make pancakes (or waffles), bacon, and eggs quite frequently for them, they love something a little extra like homemade crepes, homemade cinnamon rolls, or this bread pudding recipe.
So stuffing homemade crepes with a creamy filling, one of their favorite fruits (bananas), and favorite nuts (walnuts) — well, that is enough to really make them feel loved and special. In fact, I’m pretty sure these Banana Crepes would make anyone feel special this Valentine’s Day!
How to make Banana Crepes:
- Blend: Add milk, flour, sugar, salt, butter, vanilla, and eggs to a blender, and process on low speed until well combined — just about 10 seconds if you have a powerful blender!
- Chill: Chill the crepe mixture for at least an hour. (The batter can chill overnight if you want to make the crepes without waiting in the morning.)
- Cooking the crepes: Once the mixture has chilled and you’re ready to make the crepes, give your mixture a quick stir. Next, lightly butter a large skillet. (You don’t need a special crepe maker!) Lift the pan and pour a scant 1/4 cup batter into the pan. Immediately tilt and swirl the pan in a circular motion to evenly coat the entire bottom portion of the pan with batter. Once the crepe is golden brown (about 1 minute), use an offset spatula to lift the edge of the crepe and flip to the opposite side. Cook the other side until golden brown spots appear.
- Make the custard: Prepare the easy stovetop custard and Refrigerate. Once it’s chilled through and thickened, Spoon some on to one half of the crepe. Top it with thinly sliced bananas and lots of chopped walnuts; fold it in half and in half again to form a triangle (or roll it up like a burrito).
- Enjoy: Add a drizzle of syrup and some whipped cream (both optional), and garnish your crepes with heart-shaped banana slices and chopped walnuts.
We Love Walnuts!
We Love Walnuts!Adding walnuts to the filling of these Banana Crepes (and as a topping) enhances both the flavor and the texture of the crepes (we definitely need the “crunch” factor with all the creaminess going on), while also offering good fats (13g/oz polyunsaturated and 2.5g/oz monounsaturated fat), protein (4 g/oz), and fiber (2 g/oz). Walnuts are nutritious and have a variety of potential health benefits. So beyond their delicious flavor, it’s definitely a bonus you’re adding this nutritious component to these Banana Crepes.
Don’t you love it when eating healthy tastes great?!
Crepe making tips:
- Refrigerate the batter for at least one hour. Refrigerating the mixture after it’s been blended relaxes the gluten and makes for light, airy crepes.
- Butter the pan: You want to make sure you have enough butter to evenly cover the bottom and parts of the sides of your frying pan. Your first crepe may be a bit crispy and buttery, but the following crepes should come out perfectly. The initial butter you apply to the pan should last for at least 5-6 crepes.
- Don’t flip it too soon: Make sure you wait until the surface of your crepe starts to get golden brown spots, the edges have started to brown, and it is no longer shiny. If you flip it too early, the crepe will tear.
- Immediately swirl the batter: It’s vital that as soon as you pour 1/4 cup of batter onto your heated frying pan, you immediately swirl the batter evenly around the whole base of the frying pan. If you wait at all, the batter will start to cook, and you won’t get that thin, delicate crepe.
Serve these banana crepes alongside the following:
- Ham and Cheese Quiche
- Breakfast Potatoes and Bacon (one pan!)
- Healthy Breakfast Cookies
- Country Egg Skillet
- Here’s a tutorial for how to make crepes along with other delicious crepe recipes!
Banana Crepes
Equipment
- Large blender
- Pan non-stick, 8-inch
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, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so good. Can’t wait to try them.
Thanks Becky!! I hope you love them 🙂