Banana Foster Crepes combine two of my favorite desserts – homemade crepes and bananas fosters! This slimmed down make-over is delicious and perfect anytime you’re craving something sweet!
Banana Foster Crepes
Although this dessert would typically be loaded with calories, the trick to keeping this light is using very ripe bananas so you don’t have to add too much sugar. It’s the perfect dessert whenever you have ripe bananas sitting on your counter begging to be used. You might also like my healthy Baked Bananas!
Served warm in a crepe topped with a little ice cream of frozen yogurt, you’ll have a very happy family whenever you make this!
The crepes are easy, they are made in the blender and can be made with any milk, dairy, soy or nut milk. I usually use white whole wheat flour, but they also work with a gluten-free flour blend.
If you don’t want to make the whole batch, you can refrigerate the crepes and bananas you don’t eat, then reheat in the microwave.
How To Make Banana Foster Crepes
How to Make Gluten Free Crepes:
To make them gluten-free, I had great success with Bobs Redmill 1 to 1 flour mix. Increase the milk by 2 tablespoons to thin the batter.
Blender Crepes Tips and Tricks:
- A crepe pan can be used, but it’s not necessary, a good 8 inch non-stick skillet with a 6 inch bottom will work just fine.
- Wait until the skillet is hot before adding the batter, you should here it sizzle quietly when you pour it on the pan.
- Spray the pan after making each one to prevent sticking.
- You can make the crepes ahead, place on a plate and cover with plastic wrap then reheat a few at a time in the microwave.
Banana Foster Crepes
Ingredients
For the Crepes (makes 6):
- 1/2 cup all purpose or white whole wheat flour
- 3/4 cups 1% milk, or milk of your choice
- 1 large egg
- 1/2 teaspoon oil, olive or grapeseed
- nonstick spray
For the Bananas Foster:
- 1 1/2 teaspoons salted butter, coconut oil for dairy-free
- 3 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 3 medium ripe bananas, sliced into 1/4-inch thick slices on the bias
- 3/4 cup vanilla ice cream, or dairy-free ice cream
Instructions
- In a blender, blend flour, milk, eggs and oil until smooth.
- Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.
- Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
- Cook for 1 minute or until bottom of crepe is light golden brown.
- Flip; cook 30 seconds to 1 minute or until light golden brown.
- Set aside on a plate and repeat with remaining crepe mixture until you have 6.
- For the bananas, melt the butter over low heat in a large non-stick skillet.
- Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.
- Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.
- Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.
- Remove from heat.
- To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.
- Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.
Last Step:
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I made these this morning and they turned out great. The only thing I’ll do differently next time is double the sauce recipe!
These were easy to make and tasted great!
Love this! Second time making this morning and put on top of the leftover yogurt waffles (another Skinnytaste winner). Added a small dollop of vanilla Greek yogurt and sprinkled with cinnamon. Thanks Gina!
You are amazing! Thank you for contributing in this way. You are inspiring me to begin cooking again! I have a passion for feeding people but my love for cooking fell to the wayside due to demanding work schedules. Thank you. Thank you. Thank you.
You’re welcome! 🙂
When I put them in the ww app it says they are 8 points a crepe
Are you using the calculator or WW recipe builder?
This. Is. So. Good. I made it with only 1 tb of brown sugar and frozen bananas. Still awesome. I also subbed the ice cream for whipped cream.
We made this for breakfast and gluten free thank you it was so good
Such a big hit in my family! Thank you for sharing!!!
Delicious! My family LOVED these!
Amazing! It tasted “bad for you” but it wasn’t! I can’t believe it. Crepes were really easy to make. I need more filling ideas!
Absolutely delicious !!
I think I now have a healthy reason to have ice cream for breakfast!! Thanks for the awesome breakfast/dessert recipe, Skinnytaste!
What brand ice cream? Every vanilla I see is 8 pts for 1/2 cup.
I believe the points work out because you are only using two tablespoons per serving not the 3/4 cup.
This was very tasty and presents nicely as a dessert for company. It was very easy to make. The crepes browned nicely and were much easier than my old crepe recipe. The sauce tastes much richer than I would have expected. I used very ripe bananas as recommended.
Would this work with almond flour? thanks!
How about adding a touch of rum extract? Or butter extract? Or both?
Are the points for the crepe plus ice cream or crepe alone?
with ice cream
I made these this week and they’re DELICOUS! Easy too! I followed the recipe exactly and have no complaints! I will definitely be making these again!
Awesome!
Would this work with apples? My sons don’t really like bananas.
Made these for family day brunch along with another of your wonderful recipes. Thumbs up all around. These crepes turned out light and lacy and the filling was sublime. Didn’t add drizzle for extra calories but had some vanilla caramel ice cream which worked out well. Thank you Gina. You are a winner.
It looks really great. I want to do this. Thanks.
Read more at https://www.skinnytaste.com/chicken-taco-chili-in-instant-pot/#QJCJoJXTIiX1hE1w.99
Made these crepes tonight for dinner (no icecream). They were easy and delicious! My 6 year old thought they were amazing and I was Mom of the year for serving them for dinner! They were a real treat without all of the guilt! Thanks again Gina!
I just made the crepes to use tomorrow. So simple. Thank you!
Would almond milk work?
sure
Can you use a food processor to mix the crepe ingredients?
These look wonderful! One of my favorite desserts. Can’t wait to try them. Thanks so much for lightening them up for all of us!
Oh I need to make these ASAP! It’s been forever since I’ve made or eaten crepes, and this filling looks divine!!