Creamy Banana Crepes

Total Time

Prep: 15 min. + chilling Cook: 15 min.


6 servings

Updated: Jun. 30, 2023
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!
Creamy Banana Crepes Recipe photo by Taste of Home


  • 2 large eggs
  • 3/4 cup water
  • 3/4 cup 2% milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 medium firm bananas, cut into 1/4-inch slices
  • 1 cup sour cream
  • 2 tablespoons confectioners' sugar
  • 1/2 cup slivered almonds, toasted


  1. In a small bowl, whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  2. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When crepes are cool, stack them between pieces of waxed paper or paper towels.
  3. In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from heat; keep warm.
  4. In a small bowl, combine sour cream and confectioners' sugar. Spread over half of each crepe. Top with banana filling and almonds; fold crepe over filling. If desired, sprinkle with additional confectioners' sugar and almonds.

Nutrition Facts

2 crepes: 429 calories, 25g fat (12g saturated fat), 99mg cholesterol, 327mg sodium, 46g carbohydrate (22g sugars, 3g fiber), 9g protein.