Banana Crêpes
These easy Banana Crêpes are perfect for breakfast, brunch or pudding. Complete with melted Nutella and whipped cream, they are so good.
Servings: 6 pancakes
Ingredients
- 110 g plain flour
- 1 tsp caster sugar
- 1 egg + 1 egg yolk
- 2 tbsp melted butter
- 280 ml milk
- extra butter for greasing the pan
To serve:
- Whipped cream - I like using it from a can here as I find it looks so cute with the piped nozzle. You could also whip up double cream for this.
- 2-3 bananas peeled and sliced
- 4-8 tbsp Nutella softened in the microwave until drizzling consistency (this is a large difference in how much Nutella to use, it really will depend on personal preference. Use as much or as little as you'd like!)
Instructions
- Simply mix together the flour, sugar and salt. Make a well in the centre and crack in your eggs. Add the melted butter. Add the milk and whisk well to bring it all together. Or add all ingredients to a blender and blitz until smooth. I always use a blender as it's the only way to get it really smooth.
- Grease a nonstick frying pan with butter using a scrunched-up bit of kitchen paper. I use a ladle to get the right amount of batter in the pan, but this is a bit of trial and error. Remember that the first pancake never turns out right – it’s a scientific fact, so don’t stress and then just enjoy it as a chef’s perk.
- Cook for 30 seconds or so without touching it, then loosen the edges and flip! Cook for another 30 seconds or so until it's a lovely colour and then slide onto a plate.
- If you want to do these ahead of the game, just stack them up using a little greaseproof paper between each pancake to stop them sticking and then they reheat well in a low oven (around 90-100c)
- When ready to eat, take a hot crepe and add whipped cream to one of the edges, don't pile in the middle or it'll be hard to fold. Top with sliced banana and a drizzle of melted nutella. Fold into quarters and enjoy. I often top the folded quarters with more banana and nutella.
Notes
Scroll up for a helpful step by step guide on how to make these banana crêpe.
To store: Cool and transfer to a plate with sheets of greaseproof paper in between each one. Then clingfilm tightly and place in the fridge for 2 days. I wouldn’t store any banana crêpes with the filling and cream already in them as this makes them go soggy.
To reheat: Any leftover crêpes can be reheated in a pan over medium-low heat. Flip over once until heated through, it shouldn’t take more than a minute or so. Otherwise, heat in the microwave in 20 second bursts until hot. Don't reheat crêpes that have cream and banana already in them as the cream will melt and turn liquid.
To freeze: Cool then stack up with sheets of greaseproof paper in between each crêpes. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil).Place in the freezer for up to 3 months. I wouldn’t freeze any banana crêpes with the filling and cream already in them as it won't freeze well.
Make ahead: You can store crêpes batter in the fridge for up to 2 days in an airtight container. But I would use it in the first 24 hours when it’s at its best. You can also freeze crêpes batter for up to 2 months. When ready to use, defrost overnight until it’s liquid and then give it a good whisk to bring it together.
Using a blender: you can be team blender or team elbow grease - both work well! Blender makes it super smooth and makes it super easy. But elbow grease with a whisk is also a good technique too. The trick is that once the dry ingredients are in the bowl, add the eggs and whisk really well until as smooth as possible. Then add the milk, only once it’s as smooth as possible. That gives you the best chance of getting rid of lumps.
Non-stick pan: I would really recommend using a non-stick pan here as it means you avoid any sticking mishaps.
When to flip: After 30-60 seconds, the edges should slightly curl up. Once they do that, that means they are ready to flip. The edges will be darker and slightly loosened.
Toppings: I did it with Nutella but it would also be great with Hazelnut Creme or even peanut butter. Or just chocolate spread. Melted dark, milk or white chocolate would also be great drizzled over the top. Or go back to basics with honey, maple syrup or golden syrup. Even a sprinkle of sugar!