Banana Crepes are a delightful treat that make breakfast feel special. With a simple blend of ingredients and a touch of creativity, you can whip up the delicious crepes in no time, perfect for a sunny Sunday morning or a cozy brunch with friends.
Using a very ripe banana is key to achieving the right sweetness and flavor in the crepes. If you need to avoid gluten, a gluten-free flour blend can usually be substituted for the all-purpose flour, and for those with dairy allergies, plant-based milk works well in place of cow’s milk. Adjustments can be made for sugar substitutes if you prefer a lower sugar option, just keep in mind that it may alter the texture slightly.
Pancakes, Waffles & Crepes
Banana Crepes Recipe
Ingredients
- 2 eggs
- 1 1/4 cups milk
- 3 tablespoons oil
- 1/2 teaspoon vanilla
- 1 very ripe banana
- 3 tablespoons sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Place 2 eggs, 1 1/4 cups milk, 3 tablespoons oil, 1/2 teaspoon vanilla, 1 very ripe banana, 3 tablespoons sugar, 1 cup all-purpose flour, and 1/4 teaspoon salt into a blender or food processor container in the order listed.
- Cover and blend on high for 20 to 30 seconds. Scrape the sides of the container and blend a few more seconds until smooth.
- If using a non-stick spray shortening, spray the pan before heating. Before cooking the first crepe, put 1/2 teaspoon of butter into the pan. If the pan is well-seasoned, you likely won’t need to add more butter for each crepe.
- Preheat the crepe pan to medium-low. The pan is ready when the batter sizzles slightly upon pouring and a crepe should cook on one side in approximately 1 minute. Aim for a pale color, not dark brown.
- Pour 2 or 3 tablespoons of batter into the pan, quickly tilting it to cover the bottom entirely. If you add too much batter, pour the excess back into the bowl, leaving a small flap on the crepe that won’t be noticeable when filled.
- The crepe is ready to turn when it begins to set and the edges crisp up. Use a long thin spatula or knife to loosen around the edges for flipping. If it tears, it may not be cooked enough yet, so let it cook a little longer and then try again.
- Once the second side is set and not wet, the crepe is done. If the pan sticks, add more butter or oil and wipe with a paper towel. You might need to discard the first couple of crepes while getting the pan seasoned right.
- After cooking, stack the crepes on a plate. They are easier to separate if not placed squarely on top of each other, so feel free to get a little creative with your stacking.
- Fill and roll or fold the crepes into quarters for a lovely presentation.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 1 of 3: