Gingered Banana Crepes
Indulge in the exotic sweetness of Gingered Banana Crepes, a dessert (or breakfast treat!) that blends velvety crepes with a luscious caramelized banana filling infused with fresh ginger and warm cinnamon. These golden crepes are made from a simple batter of flour, milk, eggs, and melted butter—prepared to be light and pliable for easy folding. The star of the dish is the rich banana filling, which combines perfectly ripe bananas, brown sugar, and aromatic spices, cooked to caramelized perfection. A touch of vanilla adds depth, while the grated ginger delivers a subtle zing, elevating the flavor profile. Serve these crepes warm, draped with whipped cream and a sprinkle of powdered sugar for a restaurant-worthy presentation. Perfect for brunch gatherings, a cozy dessert, or a midweek indulgence, this recipe is as easy to make as it is impressive.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 Eggs
- 3 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 3 Bananas (ripe, sliced)
- 2 tablespoons Brown sugar
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- Whipped cream (optional, for garnish)
- Powdered sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, granulated sugar, and salt until smooth and lump-free. Set the batter aside to rest for 10 minutes.
While the batter rests, heat a medium skillet over medium heat. Add the sliced bananas, brown sugar, grated ginger, and cinnamon. Cook, stirring gently, for 3-5 minutes until the bananas soften and caramelize. Remove from heat and stir in the vanilla extract. Set aside.
Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or oil.
Pour a small ladleful (about 1/4 cup) of the crepe batter into the pan, tilting and swirling it to spread the batter thinly and evenly.
Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is golden. Flip the crepe carefully using a spatula and cook the other side for another 30 seconds.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking crepes with a piece of parchment paper in between to prevent sticking.
To assemble, spoon the gingered banana filling onto one side of each crepe. Fold the crepe in half, then fold it again into a quarter to create a triangular shape.
Serve the crepes warm, garnished with whipped cream and a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 112.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 520 mg | 40% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2415 mg | 51% | |
*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.
