Banana Stuffed Crepes
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.
Delicate French crepes stuffed with creamy banana filling and dusted with powdered sugar.
Nutrition per serving
Ingredients
crepe batter
filling
sweetener
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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