Name: Banana Crepes for the Table
Yield: 25

Banana Crepes are filled with custard, bananas, and walnuts. The crepes and custard can be made ahead, so assembling is quick and straightforward!

author’s note

The Valentine Breakfast My Boys Still Ask For!

Banana Crepes started as a little Valentine’s Day surprise for my boys. I wanted breakfast to feel extra fun, so I pulled out a reliable crepe pan and got to work. Crepes are their number one breakfast right now, so I knew I had to make them a little special. I sliced bananas into tiny hearts, filled warm from-scratch crepes with a creamy custard, and sprinkled on walnuts. One bite in and I knew I had to bring this recipe to the blog.

Now these crepes show up on our table year-round. They’re simple, sweet, and such a fun breakfast or brunch. And if you want to turn them into a cute Valentine’s Day moment, those little banana hearts are the way to go.

Walnuts being chopped for Banana Crepes.

Ingredients

Ingredient Group	Helpful Tip or Swap
Milk & Eggs	Use whole milk and room-temp eggs for a smoother batter and better texture
Flour & Sugar	Spoon and level the flour to avoid a dense batter. Reduce sugar slightly for savory crepes
Salt & Butter	A small pinch of salt adds balance. Use butter in the batter and for the pan for a golden finish
Vanilla Extract	Swap with almond extract for a simple flavor change
Custard	Chill fully before assembling so it’s easier to handle
Bananas	Use firm bananas so slices hold their shape
Walnuts	Lightly toast first for extra flavor

How To Make Banana Crepes:

Make Batter: Letting the batter chill helps make softer, thinner crepes.
Prep Pan: Wipe the pan with a paper towel every so often so it doesn’t get too greasy.
Cook Crepes: If the first crepe sticks, lower the heat or add more butter.
Make Custard: Stir constantly to avoid lumps.
Assemble Crepes: Spread custard on each crepe, add your fave toppings.

Custard filling for banana crepes in a bowl.

Banana Crepes Toppings

a reliable: Custard, banana slices, and chopped walnuts for a creamy, crunchy mix.
Fresh Fruit: Add fresh apple butter, strawberries, blueberries, or raspberries.
Chocolate Sauce: Check out this Nutella Crepes recipe.
Caramel Sauce: Use caramel for an extra sweet and rich touch.
Chopped Nuts: Sprinkle on pecans, almonds, or hazelnuts for crunch.
Whipped Cream: Spoon on whipped cream for a light topping.

Quick Tip

If you’re in the mood for something extra sweet and decadent, candy the walnuts before adding them or make chocolate crepes.

Liquid crepe batter being poured into a heated pan, followed by a swift tilting and swirling motion to evenly coat the bottom of the pan for thin and even cooking.

Tips For Success

Chill batter: Let it rest in the fridge for at least an hour to make soft, light crepes.
Butter pan: Spread butter evenly over the bottom and sides. The first crepe might be crispy, but the butter will last for 5–6 crepes.
Wait to flip: Flip when you see golden spots, the edges start to brown, and the surface looks dry. This helps avoid tearing.
Swirl quickly: Pour 1/4 cup of batter and swirl fast to cover the pan evenly before it starts cooking.

Storage

Store leftover banana crepes in the fridge in an airtight container for 3–4 days.

To freeze, stack the crepes with a small sheet of parchment between each one to keep them from sticking. When defrosting, the parchment makes it straightforward to separate them.