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These Banana Foster Crepes are perfect for several meals, breakfast, brunch, or dessert. I went bananas on this one - banana crepes paired with banana foster sauce equals a delicious time to be had!
Here are a few more crepe recipes to try: Red Velvet Crepes, Brown Butter Crepes, Apple Crepes, Banana Nutella, and Classic Crêpes.
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I'm thrilled to bring two dishes that I worked very hard years ago to master, ensuring I had great success whenever I made them, regardless of where I was in the world. Being raised in the birthplace of banana foster and a city greatly inspired by French cuisine, New Orleans made sure I understood these two dishes.
I simplified the bananas foster sauce to prevent any eyebrow loss during preparation (from the flambé), and I also wanted to assure you that a crêpe pan isn't necessary for making crepes at home. A banana foster sauce is effortless to make, but with two types of alcohol, spiced rum and banana liquor, it could be slightly intimidating to make. Plus, crepes are easy to whip up in one bowl.
For my banana foster crepes, I decided to do a play on a bourbon sauce because this type of sauce holds better and reheats better than the traditional banana foster sauce. I also omitted the banana liqueur because it can be hard to find sometimes. Since it's traditional, it's served over vanilla ice cream and is meant to be eaten right away before the ice cream melts and the sugar hardens.
I perfected crepes in college, making them both savory and sweet. I can guarantee this recipe is battle-tested after 15 years. So let me show you how to combine the two for something incredibly delicious and finger-licking.
Banana Foster Crepes Key Ingredients
Before you start whipping up this delicious banana foster crepe recipe, look at this ingredient list to ensure you have everything you need.
Evaporated Milk
Using evaporated milk makes the crepes creamier and adds a mild caramel note to the crepes, which pairs well with the bananas, brown sugar, and warm spices.
Bananas
For the best banana crepes and banana foster sauce, use bananas with brown spots. You can use non-spotted ones for your garnish bananas.
Eggs
The eggs will give the crepes texture, stability, and help achieve the perfect light golden brown color.
Unsalted Butter
Cold butter is going to give the sauce a silky smooth, gourmet finish.
Light Brown Sugar
Brown sugar is traditional in bananas foster, so why would we deviate from that now?
Spices
Cinnamon and nutmeg add outstanding warm notes to the crepe and the sauce.
Pure Vanilla Extract
Spend the money and use quality ingredients. You'll be able to taste the difference.
Oil
Oil is a better fat to use instead of melted butter. The melted butter will add flavor, but as the moisture evaporates during cooking, you're left with a less tender crepe.
Spiced Rum
Captain Morgan is my go-to spiced rum for this recipe, but feel free to use Meyer's dark rum too.
Heavy Cream
Heavy cream helps the sauce stay smooth and creamy, and it also makes it last longer without spoiling.
How to Make Banana Foster Crepes
Making crêpes is easy but may masquerade as being intimidating. Follow these steps to become a master of crepes.
Banana Crepes
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.
Banana Foster Sauce
Combine brown sugar and rum in a medium saucepan and bring to a boil over medium-high heat.
Add cinnamon, nutmeg, salt, and vanilla extract, and stir until the mixture thickens to a syrup consistency.
Cut off the heat and add sliced bananas, then whisk in 2 tablespoons of butter at a time.
Stir in heavy cream; the sauce should coat a spoon.
Cooking Crêpes
Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Using more oil when needed. Add ⅓ cup of batter, tilt the skillet, and swirl it in a circular motion to spread the batter over the bottom completely.
Cook until the outside of the crepe is light 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 it over, and cook for 15 seconds on the other side.
To serve, fold the crepe in half or roll it up, and add it to a plate. Then repeat with the remaining crepes. Pour banana foster sauce over the top and garnish with sliced bananas, alcoholic infused whipped cream, or vanilla ice cream. Don't forget your Café au Lait.
How To Store Banana Foster Crepes
Crepes are best eaten immediately, but will remain fresh for seven days in an airtight container or storage bag in the fridge.
The bananas foster sauce is best used three days after making it.
To reheat crepes, place them in the microwave with a damp paper towel for 10-20 seconds until hot or in the oven at 400°F for 5 minutes until hot. You can reheat the banana foster sauce in the microwave for 20-30 seconds or in a small skillet over medium heat.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your banana foster crepes are fantastic!
- 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.
- 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. If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup.
- 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.
- Toasted pecans would be a great garnish to add some depth of flavor and texture to the finished dish.
- My goal for this banana foster sauce was to eliminate the need to need a long match and light the sauce on fire, which should make you feel more confident about making the sauce.
- Cooking with rum can cause a flame if one happens; remain calm. Do not touch the pot; cut the heat off. The flame will dissipate after the alcohol burns off. If the fire gets out of hand, get a large baking sheet (something flat and large enough to cover the pot) and carefully suffocate the flame by placing the pan on top. NEVER ADD WATER. If you don't have a large pan, dump flour or baking soda on it if the fire gets out of hand.
- The rum and sugar mixture will bubble up and rise, so use a 5-quart medium pot. It will give you plenty of space and comfort.
- Feel free to use any milk instead of evaporated milk. It may adjust the final flavors depending on the milk.
- Feel free to use granulated sugar instead of light brown sugar. The flavor will change slightly, but the results will still be yummy!
FAQs
Here are readers' top questions about making banana foster crepes at home.
What is a Bananas Foster crepe?
It's a thin pancake (crepe) topped with bananas cooked in a sweet sauce made of butter, sugar, cinnamon, and rum. Sometimes the sauce is set on fire for a fun show before it's served.
What liquor is used in Bananas Foster?
Rum and banana liqueur are the two liquors most often used. It gives the sauce a warm, sweet flavor.
Why do they call it Bananas Foster?
The dish was first made in New Orleans in the 1950s and named after a man named Richard Foster, who was a friend of the restaurant's owner.
What is Foster sauce made of?
The sauce is made with butter, brown sugar, cinnamon, rum, and banana liqueur. The bananas are cooked in the sauce until soft and coated, then it's poured over the crepes.
More Breakfast Recipes
If you love this recipe, then these other recipes will also tantalize your taste buds!
- Grillades and Grits
- Cajun Fish and Parmesan Grits
- Easy Buttermilk Biscuits
- New Orleans Hurricane Drink
- Crispy Pancakes
- Pecan Waffles
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the Bananas Foster Crepes on the counter.
Step 2: Measure everything into individual bowls.
Step 3: Start following the recipe and get ready for the best crepes you've ever made with great success.
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📖 Recipe
Bananas Foster Crepes
Ingredients
Banana Crepes:
- 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
Banana Foster Sauce:
- 1 cup light brown sugar
- ½ cup spiced rum
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla pure extract
- 3 medium ripe bananas sliced
- 4 tablespoons cold unsalted butter cut into tablespoons
- ¼ cup heavy cream
Instructions
Banana Crepes:
- 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.
Bananas Foster Sauce:
- While the crepes are resting, make banana Foster sauce: Combine brown sugar and rum in a medium saucepan and bring to a boil over medium-high heat.
- Add cinnamon, nutmeg, salt, and vanilla extract, and stir until the mixture thickens to a syrup consistency. Cut off the heat and add sliced bananas, then whisk in 2 tablespoons of butter at a time. Stir in heavy cream; the sauce should coat a spoon.
Cook Crepes
- Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Using more oil when needed.
- Add ⅓ cup of batter, tilt the skillet, and swirl it in a circular motion to spread the batter over the bottom completely. Cook until the outside of the crepe is light 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 it over, and cook for 15 seconds on the other side.
- To serve, fold the crepe in half or roll it up, and add it to a plate. Then repeat with the remaining crepes. Pour banana foster sauce over the top and garnish with sliced bananas, whipped cream, or vanilla ice cream.
Notes
- 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.
- 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. If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup.
- 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.
- Toasted pecans would be a great garnish to add some depth of flavor and texture to the finished dish.
- My goal for this banana foster sauce was to eliminate the need to need a long match and light the sauce on fire, which should make you feel more confident about making the sauce.
- Cooking with rum can cause a flame if one happens; remain calm. Do not touch the pot; cut the heat off. The flame will dissipate after the alcohol burns off. If the fire gets out of hand, get a large baking sheet (something flat and large enough to cover the pot) and carefully suffocate the flame by placing the pan on top. NEVER ADD WATER. If you don't have a large pan, dump flour or baking soda on it if the fire gets out of hand.
- The rum and sugar mixture will bubble up and rise, so use a 5-quart medium pot. It will give you plenty of space and comfort.
- Feel free to use any milk instead of evaporated milk. It may adjust the final flavors depending on the milk.
- Feel free to use granulated sugar instead of light brown sugar. The flavor will change slightly, but the results will still be yummy!
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