Caramelized Banana Crêpes

Name: Caramelized Banana Crêpes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: International
Ingredients: 2 bananas; 1 tbsp of sugar; 1 tbsp of butter; 125 g of flour; 240 ml of milk; 1 tbsp of sugar; 1 pinch of salt; 1 eggs; 1 tsp of vanilla extract

5,01 review

These classic crêpes are filled with banana slices cooked in butter and sugar. 🍌 It is a warm dessert. The crêpe batter can be made the day before.

Total time: 30 min
Prep: 10 min
Cook: 20 min
Difficulty: Easy
Per person: €1.00

By the CookinBreak team

Instructions

Tap a number to check off the step, and a time to start a timer.

Peel the bananas and cut them into slices. Sprinkle them with 1 tablespoon of sugar.

In a skillet, melt 1 tablespoon of butter over medium heat. Add the banana slices and let them caramelize for about on each side. Set aside.
In a bowl, mix the flour, 1 tablespoon of sugar, and a pinch of salt.
In another bowl, beat the egg, then add the milk and vanilla extract. Add this mixture to the flour mixture to make a smooth crêpe batter.
In the same skillet as the caramelized bananas, add a little butter or oil. Pour in a small ladleful of crêpe batter and spread it to form a thin crêpe. Cook each crêpe for about on each side, until golden.
Fill each crêpe with the caramelized bananas.
Fold the crêpes in half, dust with powdered sugar if you like, and serve warm.

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Nutrition facts

per serving · estimate

390kcal

Protein8 g8%
Carbs68 g69%
Fat10 g23%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🥞 For even more indulgent crêpes, add a touch of cinnamon to the batter and serve with a drizzle of honey 🍯. You can also add crushed nuts for a bit of crunch 🍌.

Freezing : Can you freeze this recipe?

Yes

Cooked crêpes: Freeze very well, up to 2 months between sheets of parchment paper in a freezer bag. Caramelized bananas: Not recommended, the texture will suffer.

Storage : How long does it keep?

Cooked crêpes: Keep 2 to 3 days max in an airtight container in the fridge. Caramelized banana filling: Make at the last minute, it softens if stored.

Making ahead : Can you make it the day before?

Yes

Crêpe batter: Up to 24h in the fridge, covered with plastic wrap. Mix well before cooking.

Reheating : How do you reheat it?

Crêpes: Skillet (low heat 1-2min per side), Microwave (30-60sec), Oven (5min at 150°C). Filling: Serve hot, reheat gently in a skillet if already prepared.

Variations

Add a pinch of cinnamon to the bananas while caramelizing.
Top the crêpes with chocolate sauce or chocolate-hazelnut spread.
Flambé the bananas with a splash of rum for a festive dessert.

Mistakes to avoid

Choosing bananas that are too soft: they fall apart when cooked. Pick them ripe but still firm.
Heating the pan too high: the caramel burns. Keep the heat at medium.
Pouring too much batter: the crêpes are thick and hard to fold. Spread a thin layer.

Frequently asked questions

Which bananas should I choose for caramelizing?

Ripe but firm bananas, which hold their shape after 5 minutes of cooking on each side. If they are too green, they lack sugar; if they are too soft, they turn to mush in the pan with the butter and sugar.

How do I caramelize the bananas without burning them?

Sprinkle them with sugar, melt the butter over medium heat, and let the slices caramelize for about 5 minutes on each side. Watch the color and take them off the heat as soon as the caramel is golden.

Can I make the crêpe batter ahead of time?

Yes, the batter can be made ahead and kept in the fridge in a covered container. Whisk it before cooking the crêpes, as it can separate. Add a little milk if it has thickened.

What else can I fill these crêpes with besides banana?

Powdered sugar is enough, but you can add a scoop of vanilla ice cream, chocolate sauce, crushed nuts, or a drizzle of honey. Serve the crêpes warm, folded in half, with the bananas.