Description
Delicate crepes filled with whipped cream and fresh banana slices, lightly dusted with powdered sugar and drizzled with honey for a sweet, elegant treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Honey or maple syrup, for drizzling
Instructions
- Heat a nonstick skillet or crepe pan over medium-low heat.
- In a bowl or blender, mix flour, milk, eggs, melted butter, vanilla, and salt until smooth. Let the batter rest for 15–30 minutes.
- Lightly grease the skillet. Pour a small amount of batter into the pan and swirl to coat evenly.
- Cook for 1–2 minutes per side until golden. Stack crepes under a towel to keep warm.
- Whip heavy cream with powdered sugar until soft peaks form.
- Fill each crepe with banana slices and whipped cream, fold gently.
- Dust with powdered sugar and drizzle with honey or maple syrup before serving.
Notes
- Resting the batter makes crepes more tender.
- Use a nonstick skillet for even cooking.
- Slice bananas just before filling to avoid browning.
- Store crepes and cream separately if making ahead.