Banana Caramel Pecan Crepes
Indulge in the ultimate breakfast or dessert treat with these Banana Caramel Pecan Crepes, a heavenly blend of flavors and textures that will leave everyone craving more. Tender, buttery crepes are filled with sweet caramelized bananas and crunchy toasted pecans, then drizzled with homemade caramel sauce for a luscious finish. Perfectly balanced with a dusting of powdered sugar, this recipe is a symphony of sweet and nutty goodness. Quick and surprisingly easy to prepare, these gourmet-style crepes come together in under an hour, making them ideal for a special brunch, holiday gathering, or an indulgent weeknight dessert. Impress your loved ones with this elegant yet approachable recipe that combines classic French techniques with decadent Southern-inspired flavors.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 2 Ripe bananas (sliced)
- 0.5 cup Pecans (chopped and toasted)
- 1 tablespoon Unsalted butter (for bananas)
- 2 tablespoons Brown sugar
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for garnish)
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and salt until smooth to create the crepe batter. Let it rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or non-stick spray.
Pour 1/4 cup of batter into the pan, swirling it to coat the bottom evenly. Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for 30 seconds more. Repeat with the remaining batter, stacking crepes on a plate.
To prepare the caramelized bananas, melt 1 tablespoon of butter in a skillet over medium heat. Add banana slices and sprinkle with brown sugar. Cook for 2-3 minutes until the bananas are golden and caramelized. Remove from heat.
To toast the pecans, place them in a dry skillet over medium heat. Stir frequently for 2-3 minutes until fragrant. Set aside.
To make the caramel sauce, heat the heavy cream in a small saucepan over medium heat until warm (do not boil). In another saucepan, melt the brown sugar over medium heat, stirring frequently until dissolved. Slowly whisk in the warm cream and continue stirring until smooth. Stir in vanilla extract and remove from heat.
Fill each crepe with caramelized bananas and toasted pecans. Fold or roll the crepes and place them on a serving plate.
Drizzle the crepes with the caramel sauce and sprinkle with additional toasted pecans. Dust with powdered sugar before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 96.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 454 mg | 35% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
