Banana Caramel Crepes
Thin, buttery crepes with sweet ripe bananas and a rich caramel sauce.
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Crepes are one of those things that look impressive on the table but are surprisingly easy to pull off at home. Once you get the hang of it, you’ll wonder why you didn’t start making them sooner!
The one thing worth knowing upfront is that the batter needs a little rest in the fridge, at least 30 minutes before you start cooking. It sounds like an extra step, but it’s actually the secret to getting those soft, flexible crepes that roll without cracking. To save time in the morning, make the batter in advance – it keeps beautifully in the fridge overnight.
When you’re ready to cook the crepes, melt some butter in a non-stick pan over medium heat. Pour in about a quarter cup of batter per crepe, then swirl the pan straight away so that the batter spreads out thin and even.
That swirl is the only real technique involved, and you’ll nail it after a couple of tries. Keep an eye on the heat as you go — a little too hot and they’ll catch quickly, so don’t be discouraged by the odd throwaway.
Meanwhile, slice the bananas and make the caramel sauce. It’s really simple – just add everything to a saucepan and gently simmer until it all turns thick and glossy.
To serve, fold the crepes into triangle pockets, add a few slices of banana down the middle and spoon over that warm caramel sauce. Or roll them up, sprinkle slices of banana around the plate and drizzle caramel sauce over the top. Finish with a dusting of powdered sugar and you’re set to go.
Give this a try – it’s simple, stunning, and seriously hard to go wrong.
Banana Caramel Crepes
For the crepe batter:
- 1 cup all-purpose flour
- 2 eggs
- 1 ¼ cups whole milk
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon sugar
- 1 pinch salt
- ½ teaspoon vanilla extract
- 2-4 tablespoons butter or oil (for cooking crepes)
For the caramel sauce:
- 4 tablespoons unsalted butter
- ½ cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
To serve:
- 3 ripe bananas, sliced
- 2 tablespoons powdered sugar, for dusting
Preparation
- To make the batter, melt the butter and set aside to cool slightly. Then, whisk together the flour, eggs, milk, butter, sugar, salt and vanilla in a bowl until smooth with no lumps. The batter should be thin and pourable, similar to the consistency of heavy cream. Cover and rest in the fridge for at least 30 minutes — or make it the night before if you're prepping ahead.
- For the caramel sauce: In a medium saucepan, combine the cream, brown sugar, butter, and vanilla. Bring to a boil, then immediately reduce the heat. Stir frequently, until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.
- For the crepes: Heat a lightly buttered non-stick pan over medium heat. Pour in about a quarter cup of batter and immediately swirl the pan so it spreads out into a thin, even layer. Cook for 1–2 minutes until the edges look set, then flip and cook for another 30 seconds. Slide onto a plate and repeat with the remaining batter. Don't stress if the first one isn't perfect — that's completely normal!
- To serve, fold the crepes into triangles and arrange a few banana slices along the center and drizzle with caramel sauce. Or alternatively, roll them up into a cylinder and arrange bananas around the plate, topped with caramel sauce. Repeat with the remaining crepes and finish with a dusting of powdered sugar. Serve straight away.
Recipe from Conscious Eats