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Banana Caramel Stuffed Crepes

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Soft and delicate crepes filled with warm bananas and rich caramel sauce, then topped with whipped cream and powdered sugar. These elegant yet comforting crepes are perfect for breakfast, brunch, or dessert.

Ingredients

  • For the Crepes:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Filling:
  • 2 bananas, sliced
  • 1/2 cup caramel sauce
  • 2 tablespoons butter
  • Whipped cream for serving
  • Powdered sugar for garnish

Instructions

  1. Whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth.
  2. Let the batter rest for about 15 minutes.
  3. Heat a nonstick skillet over medium heat and lightly grease it with butter.
  4. Pour a small amount of batter into the skillet and swirl it to form a thin layer.
  5. Cook each crepe for 1–2 minutes per side until lightly golden, then repeat with the remaining batter.
  6. Melt the butter in a skillet and lightly cook the banana slices for a few minutes until softened.
  7. Spoon the cooked bananas and caramel sauce into each crepe.
  8. Fold or roll the crepes and place them on serving plates.
  9. Top with whipped cream, extra caramel sauce, and powdered sugar before serving.

Notes

  • Add chopped pecans or walnuts for extra crunch.
  • Drizzle melted chocolate over the crepes for additional sweetness.
  • Add a pinch of cinnamon to the banana filling for a warmer flavor.
  • Store leftover crepes in the refrigerator for up to 3 days.
  • Store the filling separately when possible to keep the crepes from becoming soggy.
  • Freeze plain crepes with parchment paper between layers for easy storage.
  • Reheat gently in a skillet or microwave before serving.

Nutrition

Find it online: https://cookedbymaya.com/banana-caramel-stuffed-crepes/