Bananas Foster Crepes
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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 always been one of my favorite places to visit. Back when I lived in Houston, it was close enough for spontaneous weekend trips, and I never passed up the chance to wander the French Quarter and eat my way through the city.
One dish I never forgot was the Bananas Foster French toast I had one time. If you’ve ever had classic Bananas Foster – buttery caramel-y sauce, soft bananas, a little rum, usually set dramatically on fire – imagine all of that spooned over thick slices of French toast.
So one night I decided to re-create this dish, but since we didn’t have any bread suitable for French toast on hand, crepes seemed like a good substitute. They came together so easily, and the bananas cooked down into the most luscious, syrupy topping. By the time we sat down, it felt like we’d accidentally made something restaurant-worthy, but without any of the fuss.
These Bananas Foster crepes have been a favorite ever since – simple to pull together, a little luxurious, and perfect whether you’re making brunch for friends or just treating yourself to a cozy, sweet brunch or dinner (no judgements here!) at home.
I do usually skip the rum when I make it, and add a splash of maple syrup instead, since I serve it to my kids, but I have provided instructions for flambé-ing with alcohol in the recipe card, if you’re so inclined!
Why You’ll Love this Recipe
Crepes really are easier than they look. The blender does most of the work, and once you get into a rhythm, flipping crepes is actually kind of relaxing.
Customizable. Use maple syrup or rum, flambé or don’t, fold or roll your crepes – this recipe works beautifully either way.
Make-ahead friendly. The crepe batter can rest in the fridge for up to 24 hours, which makes brunch prep (or dessert prep!) so much easier.
Perfect use for just-ripe bananas. The ones that are a little too firm for banana bread caramelize beautifully in this sauce, without breaking down too much and getting mushy.
A crowd-pleaser. These crepes are universally loved – brunch guests, kids, adults, people who “don’t really like dessert”… somehow everyone finds their way back for seconds.
Ingredient Notes
For the Crepes
Milk
Whole milk gives the crepes the best texture – soft with those lovely lacy edges – but 2% also works perfectly fine if that’s what you have. You’re looking for a batter that’s pourable and silky, almost like heavy cream.
Eggs
Two eggs help the crepes hold together and stay tender rather than crispy.
All-Purpose Flour
Regular all-purpose flour keeps the crepes light and flexible. Because the batter is so thin, try to blend until smooth to avoid any little floury lumps.
Sugar
Just a touch of sugar sweetens the crepes slightly, and also helps with browning.
Butter
Brushing your pan or skillet with melted butter between crepes helps them release cleanly and gives those gorgeous golden, slightly crisp edges. You’ll also need butter to put in the filling.
For the Bananas Foster Filling
Brown Sugar
Light or dark brown sugar both work – dark will give you a deeper, more molasses-forward flavor. It melts into the butter to make that classic Bananas Foster toffee-caramel sauce.
Bananas
Use just-ripe bananas – yellow with no green, but not yet spotty. If they’re too ripe, they’ll turn mushy in the pan; too underripe, and they won’t soften enough.
Cinnamon
Just a pinch enhances the bananas and caramel without overpowering them.
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Maple Syrup or Dark Rum
I like to add a splash of maple syrup for an extra flavor dimension. If you want the classic Bananas Foster experience (and a flambé moment), dark rum is the traditional choice. Either way, the sauce will be silky and delicious.
Vanilla
Adds warmth and ties the caramel sauce together. Stir it in at the end so the flavor stays bright!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
The Crepes
- Add the milk, eggs, flour, sugar, and salt to a blender and blend until the mixture is completely smooth. You can also use a food processor, or mix everything in a bowl with an immersion blender or whisk – just aim to get rid of as many lumps as you can. The batter should be thin, similar in texture to heavy cream.
- Chill the batter in the refrigerator for 30 minutes, or up to 24 hours if you’re prepping ahead.
- Set a 10-inch (or larger) non-stick pan over medium heat and lightly brush the bottom with melted butter.
- Give the batter a quick whisk before you start cooking. Pour about 1/4 cup into the hot pan, immediately lifting and tilting it so the batter spreads out into a thin, even layer, covering the whole bottom of the pan. If it climbs up the sides a bit, that’s perfect – those lacy, crisp edges are exactly what you want.
- Cook until the underside is golden brown, turning the heat down if needed to prevent burning. Flip the crepe and cook for another minute or so. Transfer each finished crepe to a plate and cover with a towel to keep them from drying out.
- Repeat with the remaining batter, brushing the pan with more butter as you go. I you’re using a 10-inch pan, you should end up with about 8–9 crepes. A larger pan will yield less.
The Filling
- Heat a large pan over medium heat and add the butter and brown sugar. Stir until they melt together and become bubbly.
- Mix in the cinnamon, then add the sliced bananas. Cook for a minute or two, gently flipping them until they’re softened but not falling apart. Add the vanilla and maple syrup and stir everything together.
- Arrange the crepes on plates however you like – rolled, folded, or simply opened flat. Spoon the warm bananas over the top, and if you’d like, finish with a scoop of vanilla ice cream.
Storage Instructions
Crepes hold up really well, so if you’ve made a big batch, just stack them with a small piece of parchment between each one and wrap them tightly in foil or place them in an airtight container. They’ll keep in the refrigerator for up to 3 days, and you can quickly rewarm them in a skillet or microwave.
The bananas foster filling is best enjoyed fresh, but you can refrigerate leftovers. Let it cool completely, then store it in a sealed container for 1–2 days. The bananas will soften a bit, but the sauce will still be delicious. Warm it gently in a pan over low heat to loosen it back up.
If you’re meal-prepping for brunch or want to get ahead, make the crepes in advance and prepare the bananas foster right before serving. Warm crepes plus warm caramelized bananas are always worth the extra five minutes.
More Banana Recipes You’ll Love
Banana Cake with Fluffy Cream Cheese Frosting
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
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-thick coins
- 1/4 teaspoon cinnamon
- 1/4 cup maple syrup or dark rhum if you plan to flambé!
- 1/2 teaspoon pure vanilla extract
- vanilla ice cream for serving (optional)*
Instructions
Crepes
- Add the milk, eggs, flour, sugar, and salt to a blender and process until smooth. Alternatively, use a food processor, or a bowl and an immersion blender or whisk, getting the lumps out as much as possible. The batter will be thin, with a consistency similar to heavy cream.
- Transfer the batter to the refrigerator to chill for 30 mins, or up to 24 hours if making ahead.
- Heat a 10-inch (medium) or larger non-stick pan on medium heat. Brush the bottom of the pan with melted butter.
- Give the batter a good whisking before using. Pour about a 1/4 cup of batter into the pan, lifting and tilting the pan immediately to spread the batter as thinly and evenly as possible. Don't worry if it creeps up the side of the pan, this creates lovely crispy, waffly edges.
- Let the crepe cook until the underside is golden brown, adjusting the heat as necessary to avoid burning. Flip, and cook an additional minute or so. Transfer to a plate and cover with a towel to prevent them from drying out.
- Continue with the remaining batter, brushing the pan with additional butter, between each crepe. This yields about 8-9 crepes.
Bananas Foster
- Heat a large pan over medium heat and add butter and brown sugar. Stir until melted and bubbly.
- Stir in cinnamon, and add sliced bananas. Cook, flipping occasionally for a minute or two until softened but not mushy. Add vanilla and maple syrup and stir to combine*.
- Arrange the crepes on plates as desired. You can fill them and roll them, or fold them into quarters and top with the bananas. Add a scoop of vanilla ice cream if you wish.
