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Banana Crepes with Walnuts

A simple crepe recipe filled with an easy custard filling, plenty of bananas, and chopped walnuts. These banana crepes are easy to make -- the actual crepes and custard can be made ahead of time so when you're ready to serve, these come together in a flash. 

Course Breakfast
Cuisine American
Keyword banana crepes
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 15 minutes
Servings 25 crepes
Calories 105 kcal
Author Chelsea

Ingredients

Crepes

  • 2 and 1/2 cups whole milk (for best results, do not use lower fat milks)
  • 2 cups white all-purpose flour, measure by spoon and level
  • 1/4 cup white sugar
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted (plus additional butter for the pan)
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • Additional melted butter for greasing pan

Custard

  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 and 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3-4 firm bananas, thinly sliced
  • 1/2 cup walnuts, finely chopped

Top Crepes with:

  • 1 banana, thinly sliced (cut slices into hearts if desired)
  • 2-3 tablespoons finely chopped walnuts
  • whipped cream, maple syrup*, optional

Instructions

Crepes

  1. 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.

  2. Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer. Cover and chill in the fridge for 1 hour (or overnight if desired).

  3. Heat an 8 to 10-inch NONSTICK skillet over medium to medium low heat. Remove the batter from the fridge and give it a quick stir. Place a large tray out. Cut small squares of parchment to separate crepes.

  4. Lightly butter the skillet with melted butter and a pastry brush or paper towel dipped in the butter and rubbed over the skillet. Barely lift the pan off the heat and immediately pour 1/4 cup crepe 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 skillet to the heat.

  5. Cook until crepe is golden brown on bottom (1-2 minutes) and then use an offset spatula (I like to use a rubber spatula) to lift an edge of the crepe. Gently grab that edge of the crepe and using your fingers and the spatula, flip the crepe to the other side. Cook until golden brown spots appear (another 1-2 minutes) on bottom and then remove to prepared plate/tray. Place a piece of parchment or wax paper on top of the crepe.

  6. Repeat until all of the batter has been used up. If crepes are cooking too quickly, reduce the temperature of the burner as needed and alternatively increase if they are taking longer than 1-2 minutes per side to cook.

Custard

  1. In a small pot, combine the sugar, cornstarch and salt. Turn the burner heat to medium-high heat. Gradually add in the milk while whisking constantly. Cook and stir until thickened and slightly bubbly, about 3-5 minutes. 

  2. Reduce the heat to low. Cook and stir for 2 minutes longer and then remove from the heat and let cool for 1 minute.

  3. 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 to the pan, stirring constantly. Return 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

  1. Place a crepe on a plate. Spoon the custard on the bottom half of the crepe and top with thinly sliced bananas. Add a sprinkle of chopped walnuts on top. Fold the crepe in half and then in half again to form a triangle.

  2. Top with desired toppings: whipped cream, maple syrup, heart-shaped banana slices, and/or finely chopped walnuts. Enjoy immediately.

Recipe Notes

You can stack the cooked (completely cooled) crepes with parchment paper, place in a large ziplock bag, and refrigerate them for 3-4 days. *Instead of maple syrup you can top these crepes with this "caramel" syrup (click on caramel).