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My Banana Crepes are a great way to turn ripe bananas into a delicious dessert or breakfast!
Check out my other crepe recipes: Classic Crepes, Brown Butter Crepes, Banana Nutella Crepes, Red Velvet Crepes, Apple Crepes, and Banana Foster Crepes.
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I love bananas, from eating them as a snack to using ripe bananas to make some culinary magic. I know thousands of people who gag at the thought of eating bananas with brown spots on them due to texture.
However, science has confirmed that all the benefits of bananas are realized once they develop those brown spots on them. Plus, that natural sweetness brings a ton of joy to any baked goods you add them to.
My recipe for banana crepes is relatively straightforward compared to traditional crepe batter recipes, except that I use evaporated milk, one ripe banana, light brown sugar, oil (instead of melted butter), and nutmeg. This combination of ingredients guarantees a flavor party in your mouth.
I also prefer to make the batter in one medium bowl instead of using my blender.
Once the batter is made, you can either make a homemade chocolate hazelnut spread or buy one from a jar to spread inside the crepe or drizzle over it. Regardless of how you decide to serve up these sweet crepes, you're sure to have a tasty meal.
Banana Crepes Key Ingredients
Review the ingredient list to ensure you have all the necessary items before beginning to make these banana crepes.
Bananas
You'll need one ripe banana, and the rest should be fresh banana slices that you enjoy eating, providing a contrast in flavor and texture.
Evaporated Milk
Evaporated milk brings a creamier, more concentrated flavor than regular milk, making these brown butter crepes taste even more indulgent and satisfying.
Unbleached All-Purpose Flour
Choosing unbleached flour for your crepes means a batter with more protein, resulting in a delicate texture with just the right amount of structure.
Eggs
In crepes, eggs act as the backbone, creating stability, a tender bite, and that perfectly golden hue as they cook.
Light Brown Sugar
Light brown sugar gives crepes a warm, molasses-kissed sweetness, while granulated sugar keeps the flavor lighter and more neutral — both work, but brown sugar adds a cozy twist.
Nutmeg
Nutmeg adds a warm, enjoyable note that pairs well with sweet fillings.
Oil
I like avocado oil for crepes because it keeps them soft and flexible, while butter tends to dry out as it cooks.
How to Make Banana Crepes
You don’t need fancy equipment to master homemade banana crepes. With just a few easy steps, you can create the perfect base for sweet crepes anytime.
Crepe Batter
In a large bowl, whisk milk, flour, eggs, mashed banana, oil, light brown sugar, nutmeg, and kosher salt until smooth.
Cover and set aside for 15 minutes to let the batter rest.
Crepe Batter
Heat a 12-inch nonstick skillet over medium heat. Lightly coat with oil. Add ⅓ cup of crêpe batter, tilt the skillet, and swirl it in a circular motion to spread the batter evenly over the bottom of the skillet. Cook until the outside of the crepe turns light golden brown and pulls away from the pan, 1 ½ - 2 minutes.
Run a spatula around the edge of the skillet to loosen the crepe, flip it over, and cook for 15 seconds on the second side.
To serve, fold the crepe in half or roll up and repeat with the remaining crepes. Place banana slices and fresh sliced strawberries on top. Dust with powdered sugar (confectioners sugar) and enjoy with maple syrup, old-fashioned hot fudge, caramel sauce, Nutella, or whipped cream.
How to Store Crepes
While crepes taste best fresh from the pan, you can store them in the fridge in an airtight container or sealed bag for up to seven days.
To freeze crepes, separate them with a lengthwise piece of parchment paper, wax paper, or aluminum foil. This will help you easily peel each crepe from the others. Then place in a freezer-storage bag for one month. Thaw 24 hours before reheating.
To reheat leftover crepes, place them on a damp paper towel in the microwave for 10-20 seconds, or in the oven at 400°F for 5 minutes, until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your banana crepes are fantastic!
- It’s normal for the first crepe to be a test run, so use it to get comfortable with the pan before making the remaining batter.
- If you plan on making this recipe and have a couple of overripe bananas, remove them from the peel and store them in the freezer or an airtight container until you're ready to use them.
- You do not need a fancy crepe pan to make crepes at home. A nonstick skillet is perfect. If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. I like to use a 3 oz. ladle for my crepes; however, you can use a ⅓ dry measuring cup to achieve the same results.
- I was taught not to refrigerate my batter because it would need time to come to room temperature after being refrigerated. Instead, I cover it and set it aside for 15 minutes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Feel free to use any milk instead of evaporated milk. The type of milk you use may slightly alter the flavor.
- Bump up the flavor of your crepes by adding one teaspoon of vanilla extract.
- Feel free to use dark brown or granulated sugar in your crepe batter, too, instead of light brown sugar.
- You can use cinnamon in the crepe batter instead of nutmeg or use a 50/50 blend of both.
- Some filling and topping ideas include mascarpone frosting, alcohol infused whipped cream, salted cajeta, and bananas foster sauce. Check my red velvet crepes recipe for a sweetened cream cheese recipe that's simple and delicious.
- If you want to really move quickly, dump all the ingredients into a blender and blend on high for 30 seconds, until the batter is smooth.
More Breakfast Recipes
If you love this recipe, try my other breakfast recipes.
- Pain Perdu (New Orleans French Toast)
- Strawberry Waffles
- Peach Cobbler Pancakes
- Goat Cheese Grits
- New Orleans Calas
- Sticky Buns
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the banana crepes on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and prepare some delicious banana crepes.
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📖 Recipe
Banana Crepes
Ingredients
- 1 cup evaporated milk
- ¾ cup plus 1 tablespoon all-purpose flour scoop and leveled
- 2 large eggs
- 1 medium ripe banana slightly mashed
- 1 ½ tablespoon plus ¼ cup oil
- 1 teaspoon light brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 2 bananas sliced
- ¼ cup powdered sugar garnish
Instructions
- In a large bowl, whisk milk, flour, eggs, mashed banana, 1 ½ tablespoons oil, sugar, nutmeg, and salt until smooth, cover and set aside for 15 minutes.
- Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour access oil in heatproof bowl. Repeat process for each crepe. Using more oil when needed.
- Add ⅓ cup tilt of batter and swirl skillet in a circular motion to completely cover the bottom of skillet. Cook until the outside of crepe is golden brown and pulling away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip over and cook for 15 seconds on the other side.
- To serve, fold crepe in half or roll up and repeat with remaining crepes top with slice bananas. Dust with powdered sugar and enjoy with maple syrup, old fashion hot fudge or Nutella.
Notes
- It’s normal for the first crepe to be a test run, so use it to get comfortable with the pan before making the remaining batter.
- If you plan on making this recipe and have a couple of overripe bananas, remove them from the peel and store them in the freezer or an airtight container until you're ready to use them.
- You do not need a fancy crepe pan to make crepes at home. A nonstick skillet is perfect. If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. I like to use a 3 oz. ladle for my crepes; however, you can use a ⅓ dry measuring cup to achieve the same results.
- I was taught not to refrigerate my batter because it would need time to come to room temperature after being refrigerated. Instead, I cover it and set it aside for 15 minutes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Feel free to use any milk instead of evaporated milk. The type of milk you use may slightly alter the flavor.
- Add one teaspoon of vanilla extract to bump up the flavor of your crepes.
- Feel free to use dark brown or granulated sugar in your crepe batter, too, instead of light brown sugar.
- You can use cinnamon in the crepe batter instead of nutmeg or use a 50/50 blend of both.
- Some filling and topping ideas include mascarpone frosting, alcohol infused whipped cream, salted cajeta, and bananas foster sauce. Check my red velvet crepes recipe for a sweetened cream cheese recipe that's simple and delicious.
- If you want to really move quickly, dump all the ingredients into a blender and blend on high for 30 seconds, until the batter is smooth.
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