Creamy Banana Crepes Recipe

4.5 4 5
Creamy Banana Crepes Recipe
Creamy Banana Crepes Recipe photo by Taste of Home
Publisher Photo

Creamy Banana Crepes Recipe

Read Reviews
4.5 4 5
Publisher Photo
My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min.

Ingredients

  • 3/4 cup water
  • 3/4 cup milk
  • 2 eggs
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • BANANA FILLING:
  • 3 tablespoons butter or margarine
  • 3 tablespoons brown sugar
  • 3 medium firm bananas, cut into 1/4-inch slices
  • SOUR CREAM FILLING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons confectioners' sugar
  • 1/2 cup slivered almonds, toasted
  • Additional confectioners' sugar and toasted almonds

Directions

In a mixing bowl, combine the water, milk, eggs, butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry; turn and cook 15-20 seconds longer. REmove to a wire rack. Repeat with remaining batter. When cool, stack crepes with paper towels in between.
In a small skillet, cook butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm.
In a small bowl, combine sour cream and confectioners; sugar. Spread over each crepe. Spoon banana filling over sour cream filling; sprinkle with almonds. Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds. Yield: 1 dozen, 6 servings, 2 per serving
Originally published as Creamy Banana Crepes in Country Woman May/June 2003, p31

Nutritional Facts

2 each: 434 calories, 24g fat (12g saturated fat), 127mg cholesterol, 353mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 9g protein.

  • 3/4 cup water
  • 3/4 cup milk
  • 2 eggs
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • BANANA FILLING:
  • 3 tablespoons butter or margarine
  • 3 tablespoons brown sugar
  • 3 medium firm bananas, cut into 1/4-inch slices
  • SOUR CREAM FILLING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons confectioners' sugar
  • 1/2 cup slivered almonds, toasted
  • Additional confectioners' sugar and toasted almonds
  1. In a mixing bowl, combine the water, milk, eggs, butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. Heat an 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry; turn and cook 15-20 seconds longer. REmove to a wire rack. Repeat with remaining batter. When cool, stack crepes with paper towels in between.
  3. In a small skillet, cook butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm.
  4. In a small bowl, combine sour cream and confectioners; sugar. Spread over each crepe. Spoon banana filling over sour cream filling; sprinkle with almonds. Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds. Yield: 1 dozen, 6 servings, 2 per serving
Originally published as Creamy Banana Crepes in Country Woman May/June 2003, p31

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Sahadi09 User ID: 8830701 248146
Reviewed May. 12, 2016

"Absolutely amazing!!!

I took a trip to Chicago and ate banana cream crepes at Wildberry Pancakes and Cafe and I instantly fell in love!! Came back home and I just HAD TO find a way of making them and THANK GOD your recipe was as perfect as theirs... Thank you so much!"

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joyce35 User ID: 6291217 138712
Reviewed Nov. 2, 2012

"YUMMY!My kids love it."

MY REVIEW
bluebear10 User ID: 1252472 125987
Reviewed Jan. 29, 2011

"YUM!! Not a disappointed taste bud to be found."

MY REVIEW
jporter10738 User ID: 2533873 138644
Reviewed Jul. 11, 2010

"These weren't bad. Had a hard time getting the brown sugar to melt for the bananas but the over all taste was very good."

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