Banana Bread Cream Stuffed Crepes

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Banana Bread Cream Stuffed Crepes

Since we are only in Massachusetts for a few weeks; I am trying to use up everything I have before we go back home to Florida.  I made my Crepes recipe that has been carried down from my Grandfather but if you want to use Paleo Crepes - Go here for my Paleo Recipe.

The banana cream does taste like the batter for your bread!  So yummy...  



  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup unsalted butter, melted (and cooled)
  • 1/4 teaspoon kosher salt
  • ---Banana Bread Cream---
  • 1/4 cup unsalted butter
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cup cream
  • 2 ripe bananas, sliced
  • --Unsalted butter for cooking crepes--


  1. Using a large mixing bowl add in flour, milk, vanilla, eggs, butter and salt.  Whisk until smooth. Set Aside!

  2. Heat a cast iron pan over medium high.  Add in butter and let melt.  Start whisking while adding in the coconut sugar, vanilla, cinnamon and nutmeg.

  3. Pour in cream and let cook for about 3 minutes or until it reduces by 1/2. Remove from head and add in bananas.

  4. Heat oven to a warm temperature and set in a plate.    

  5. Heat a crepe pan over medium-high heat.  Once the pan is hot add in 1 teaspoon of butter.  Let the butter get very hot (almost turning brown).  Use a ladle to scoop the batter and pour into the hot pan.  Use the handle of the pan to swirl around to spread the batter in a thin layer to cover the bottom of the pan.  Let cook for until the bottom is brown; about 2-3 minutes.  Flip over for 1 minute.  

  6. Place the cooked crepe in the oven on the warm temperature and continue cooking remaining batter.

    To serve the crepes lay on a plate and spoon some of the cream with bananas on the side of the crepe then roll.  Top with more cream and bananas.  Enjoy!

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