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Banana Crepes

 Banana Crepes
Freda Becker of Garrettsville, Ohio likes to serve this impressive treat at parties. Pleasant banana-orange flavor makes it great for dinner or brunch.
6 ServingsPrep: 20 min. + standing Cook: 10 min.


  • 2 eggs
  • 3/4 cup milk
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • Additional butter
  • 1/2 cup butter
  • 2/3 cup sugar
  • 2/3 cup orange juice
  • 4 teaspoons grated orange peel
  • 6 medium firm bananas, peeled and cut in half lengthwise


  • In a large bowl, whisk eggs, milk, melted butter, sugar and salt.
  • Beat in flour until smooth; let stand 20 minutes.
  • Melt 1 teaspoon butter in an 8-in. nonstick skillet. Pour 2
  • tablespoons batter into the center of skillet; lift and turn pan to
  • cover bottom. Cook until lightly browned; turn and brown the other
  • side.
  • Remove to a wire rack. Repeat with remaining batter, adding butter to
  • skillet as needed. When cool, stack crepes with waxed paper or paper
  • towels in between.

2 of 2

Banana Crepes (continued)

Directions (continued)

  • For sauce, combine the butter, sugar, orange juice and peel in a
  • skillet. Bring to a boil; remove from the heat. Add bananas to
  • orange sauce; cook over medium heat until heated through, about 1
  • minute.
  • Place one banana half in the center of each crepe; roll up jelly-roll
  • style. Place folded side down on a plate; drizzle with orange sauce.
  • Yield: 12 crepes.
Nutritional Facts: 1 serving (2 each) equals 448 calories, 20 g fat (12 g saturated fat), 121 mg cholesterol, 260 mg sodium, 65 g carbohydrate, 3 g fiber, 6 g protein.