How to Make the Perfect Banana Stuffed Crepes
French · Medium · 30 min · 4 servings
These paper-thin French crepes are filled with a luscious mixture of sliced bananas, cream cheese, and a dusting of powdered sugar for a delicate and elegant breakfast or dessert. It is a dish that looks incredibly impressive but comes together in under 30 minutes with simple pantry ingredients.
Why this recipe works
This Banana Stuffed Crepes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup all-purpose flour
- 2 whole large eggs
- 1.5 cups whole milk
- 2 whole ripe bananas thinly sliced
- 4 ounces cream cheese softened
- 2 tablespoons powdered sugar plus more for dusting
Step by step instructions
Step 1: Make the Crepe Batter
In a blender, combine the flour, eggs, and whole milk and blend until completely smooth and lump-free. Let the batter rest at room temperature for 10 minutes to allow the gluten to relax, which will result in more tender and pliable crepes.
Step 2: Cook the Crepes
Heat a non-stick 8-inch skillet over medium heat and brush lightly with butter. Pour in approximately 3 tablespoons of batter and immediately swirl the pan to spread the batter into a thin even circle. Cook for 1 minute until the edges lift easily, then flip and cook 30 seconds more.
Step 3: Prepare the Banana Filling
In a bowl, beat the softened cream cheese with the powdered sugar until smooth and fluffy. Gently fold in the sliced bananas taking care not to mash them. Taste and add more powdered sugar if a sweeter filling is desired.
Step 4: Fill and Serve the Crepes
Lay each cooked crepe flat on a plate and spoon 2 to 3 tablespoons of the banana cream cheese filling along the center. Fold the sides over or roll the crepe up and dust generously with powdered sugar before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cream cheese → ricotta cheese or mascarpone for a lighter texture
- whole milk → oat milk or almond milk for a dairy-free crepe batter
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the crepes on heat that is too high which causes them to brown too fast and become brittle
- Skipping the batter resting period which makes the crepes tear when swirling in the pan
Nutrition facts
Per serving: 390 calories, 10g protein, 52g carbs, 16g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →