These cozy Bananas Foster crepes take classic crepes and fill them with soft, cinnamon-kissed bananas in a buttery brown sugar sauce. They’re comforting, a little indulgent, and very easy to make.
New Orleans has long been one of my favorite cities to visit. When I lived in Houston it was close enough for spontaneous weekend trips, and I always made time to wander the French Quarter and sample the food. One memorable dish was Bananas Foster French toast: buttery caramel sauce, soft bananas, a splash of rum and the dramatic flambé — all spooned over thick slices of toast.
One evening I wanted to recreate that flavor at home but didn’t have bread for French toast, so I swapped in crepes. The results were pleasantly surprising: delicate, lacy crepes topped with bananas that cooked down into a silky, syrupy caramel. It felt impressively restaurant-quality but was simple and quick to make.
These Bananas Foster crepes quickly became a go-to: easy enough for weeknight dessert, special enough for brunch, and flexible depending on who you’re serving. I often skip the rum and use maple syrup when cooking for kids, but I include notes for flambéing if you want the theatrical touch.
Why You’ll Love this Recipe
Easy and forgiving. A blender makes the batter smooth and nearly foolproof. Once you get the rhythm, flipping crepes is straightforward.
Customizable. Use maple syrup or dark rum, flambé or skip it, roll or fold the crepes — this recipe adapts to your preferences.
Make-ahead friendly. The crepe batter can rest in the fridge for up to 24 hours, which makes brunch prep much easier.
Perfect for just-ripe bananas. Bananas that are slightly firm caramelize beautifully without turning to mush.
Crowd-pleaser. The combination of warm caramelized bananas and thin crepes appeals to kids and adults alike — you’ll likely see plates cleared for seconds.
Ingredient Notes
For the Crepes
Milk
Whole milk produces the best texture — soft crepes with lacy edges — but 2% works fine. The batter should be pourable and silky, similar to heavy cream.
Eggs
Two eggs help the crepes hold together and remain tender rather than becoming crisp.
All-Purpose Flour
All-purpose flour keeps crepes light and flexible. Because the batter is thin, blend until smooth to avoid lumps.
Sugar
A small amount of sugar lightly sweetens the crepes and aids browning.
Butter
Brush melted butter in the pan between crepes for easy release and golden edges. You’ll also use butter in the filling.
For the Bananas Foster Filling
Brown Sugar
Light or dark brown sugar works; dark yields a deeper molasses note. It melts with butter to form the caramel sauce.
Bananas
Use just-ripe bananas — yellow with no green but not overly spotted. Too-ripe bananas become mushy when cooked; underripe bananas won’t soften enough.
Cinnamon
A pinch enhances the flavor without overpowering the caramel.
Maple Syrup or Dark Rum
A splash of maple syrup brightens the sauce; dark rum offers the traditional Bananas Foster flavor and can be used for flambéing if desired.
Vanilla
Add vanilla at the end to keep the flavor fresh and aromatic.
Step by Step Instructions
The Crepes
- Add the milk, eggs, flour, sugar, and salt to a blender and blend until completely smooth. You can also use a food processor, an immersion blender, or whisk by hand — aim for a thin batter similar to heavy cream.
- Chill the batter in the refrigerator for 30 minutes, or up to 24 hours if preparing ahead.
- Heat a 10-inch (or larger) non-stick pan over medium heat and lightly brush the bottom with melted butter.
- Whisk the batter briefly before cooking. Pour about 1/4 cup into the hot pan, immediately lift and tilt the pan to spread the batter into a thin, even layer. Let the batter reach the edges for those lacy, crisp edges.
- Cook until the underside is golden brown, lowering the heat if needed to prevent burning. Flip and cook another minute. Transfer finished crepes to a plate and cover with a towel to keep them soft.
- Repeat with the remaining batter, brushing the pan with more butter as needed. Using a 10-inch pan yields about 8–9 crepes; a larger pan makes fewer.
The Filling
- Heat a large pan over medium heat and add the butter and brown sugar. Stir until they melt together and become bubbly.
- Stir in the cinnamon, then add the sliced bananas. Cook for a minute or two, gently turning them until they’re softened but not falling apart. Add the vanilla and maple syrup and stir to combine.
- Arrange the crepes on plates — rolled, folded or opened flat — and spoon the warm bananas over the top. Serve with a scoop of vanilla ice cream if you like.
Storage Instructions
Stack leftover crepes with a small square of parchment between each, then wrap tightly or place in an airtight container. They keep in the refrigerator for up to 3 days and rewarm quickly in a skillet or microwave.
The Bananas Foster filling is best fresh but can be refrigerated for 1–2 days. Let it cool completely, store in a sealed container, and warm gently over low heat; the sauce will loosen and remain tasty.
If you’re meal-prepping, make the crepes ahead and prepare the bananas right before serving. Warm crepes with warm caramelized bananas are worth the extra few minutes of last-minute cooking.
Recipe Card
Bananas Foster Crepes
Ingredients
Crepes
- 1 1/4 cup milk
- 2 eggs
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon melted butter (for brushing the pan)
Filling
- 1/4 cup light or dark brown sugar, packed
- 3 tablespoons butter
- 4 just-ripe bananas, peeled and sliced into 1/2 inch coins
- 1/4 teaspoon cinnamon
- 1/4 cup maple syrup (or dark rum if flambéing)
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream for serving (optional)
Instructions
Crepes
- Add the milk, eggs, flour, sugar, vanilla, and salt to a blender and process until smooth. The batter should be thin, like heavy cream.
- Chill the batter for 30 minutes, or up to 24 hours.
- Heat a 10-inch non-stick pan over medium heat and brush with melted butter.
- Whisk the batter, pour about 1/4 cup into the pan, and immediately tilt to spread it thinly. Cook until the underside is golden, flip and cook another minute. Keep finished crepes covered with a towel.
- Repeat with the remaining batter, brushing the pan with butter as needed. Yield: about 8–9 crepes.
Bananas Foster
- Heat a large pan over medium heat and add the butter and brown sugar. Stir until melted and bubbly.
- Add cinnamon and sliced bananas. Cook 1–2 minutes, flipping gently until softened but not mushy. Stir in vanilla and maple syrup.
- Arrange crepes on plates, fill or fold as desired, and spoon the warm bananas over them. Top with vanilla ice cream if desired.
Notes
If you want to flambé the bananas in the traditional manner, use a stainless steel pan (not non-stick) and dark rum. Add the rum and carefully ignite with a long match or lighter, letting the flame burn out before stirring. Thin the sauce with a little water or extra maple syrup if necessary. Nutrition info excludes ice cream.
Nutrition (per serving)
Calories: 502 kcal | Carbohydrates: 82 g | Protein: 9 g | Fat: 17 g | Sugar: 50 g