Banana Crepes Recipe
Banana Crepes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to griddle up a big batch of my fruit-filled crepes for parties. The fresh citrus flavor really brightens them up. —Freda Becker, Garrettsville, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.

Ingredients

  • 2 large eggs
  • 3/4 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • FILLING:
  • 1/2 cup butter, cubed
  • 2/3 cup sugar
  • 4 teaspoons grated orange peel
  • 2/3 cup orange juice
  • 6 medium firm bananas, peeled and cut lengthwise in half
  • Fresh raspberries and orange peel strips, optional

Directions

In a bowl, whisk together first six ingredients; let stand 20 minutes.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, crepes may be stacked between waxed paper or paper towels.
Place first four filling ingredients in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas and heat through, about 1 minute.
To serve, top each crepe with a banana half and roll up. Drizzle with sauce. If desired, top with raspberries and orange peel. Yield: 12 crepes.
Originally published as Banana Crepes in Taste of Home February/March 2000, p18

Nutritional Facts

2 filled crepes: 443 calories, 20g fat (12g saturated fat), 110mg cholesterol, 226mg sodium, 64g carbohydrate (43g sugars, 3g fiber), 6g protein.

  • 2 large eggs
  • 3/4 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • FILLING:
  • 1/2 cup butter, cubed
  • 2/3 cup sugar
  • 4 teaspoons grated orange peel
  • 2/3 cup orange juice
  • 6 medium firm bananas, peeled and cut lengthwise in half
  • Fresh raspberries and orange peel strips, optional
  1. In a bowl, whisk together first six ingredients; let stand 20 minutes.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook crepe until top appears dry; turn over and cook until bottom is cooked, 15-20 seconds. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, crepes may be stacked between waxed paper or paper towels.
  3. Place first four filling ingredients in a large skillet; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; add bananas and heat through, about 1 minute.
  4. To serve, top each crepe with a banana half and roll up. Drizzle with sauce. If desired, top with raspberries and orange peel. Yield: 12 crepes.
Originally published as Banana Crepes in Taste of Home February/March 2000, p18

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marinaaar User ID: 6909327 31656
Reviewed Nov. 21, 2012

"love it! so easy to make :)"

MY REVIEW
marinaaar User ID: 6909327 74281
Reviewed Nov. 21, 2012

"love it! so easy :)"

MY REVIEW
Chris Recipes User ID: 2594387 38706
Reviewed Jul. 26, 2012

"Tasty, elegant breakfast. This is a fave!"

MY REVIEW
needsomezzzs User ID: 4392298 91089
Reviewed Apr. 22, 2011

"two thumbs up!"

MY REVIEW
needsomezzzs User ID: 4392298 38652
Reviewed Mar. 19, 2011

"I didn't use the filling but the crepes themselves were great and quicker than the average recipe."

MY REVIEW
Vai-tea User ID: 4286448 76308
Reviewed Feb. 12, 2011

"So yummy, easy"

MY REVIEW
Stoltenburg User ID: 3641515 38005
Reviewed Feb. 8, 2011

"Great recipe. We cut up the banana and added black berries. My husband had his with pinapple and the sauce was a little thin so we put 2 tbs cornstarch to thinken it up. Came out fantastic."

MY REVIEW
Vai-tea User ID: 4286448 74280
Reviewed Nov. 24, 2009

"My hunsband love it ... so delicius."

MY REVIEW
S.Winn User ID: 3195629 68534
Reviewed Jun. 21, 2008

"These are absolutely incredible. easy to make and delicious. I found this recipe in an old Taste of Home which I've lost so I'm glad to find it here."

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