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.
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 if there's any flour sticking, and blend a few seconds longer. Cover and refrigerate for 1 hour (or overnight if desired).
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. Set out a large tray. Cut small squares of parchment to separate crepes. Remove the batter from the refrigerator and give it a quick stir.
Lightly butter the skillet with melted butter and a pastry brush or paper towel dipped in the butter. Barely lift the pan off the heat and immediately 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 skillet to the heat.
Cook until the crepe is golden brown on bottom (1-2 minutes); 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 the bottom; remove to the prepared plate/tray. Place a piece of parchment or wax paper on top of the crepe. (See Note 1.)
Repeat until all of the batter has been used. 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
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 longer and then remove from the heat; 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. Add a sprinkle of chopped walnuts on top. 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, and/or finely chopped walnuts. (See Note 2.) Enjoy immediately.
Notes
Note 1: You can stack the cooked (completely cooled) crepes with parchment paper, place them in a large ziplock bag, and refrigerate them for 3-4 days.Note 2: Instead of maple syrup you can top these crepes with this "caramel" syrup.Nutritional information includes the custard, but not the optional whipped cream and syrup.