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Banana Split Crepes

About a Mom
Treat yourself to some banana split crepes. Delicate crepes with a sweet cream filling, bananas and chocolate.
5 from 2 votes


  • For the crepe: 1 Cup all-purpose flour 1 Cup milk ¼ Cup butter melted 3 Eggs ¼ Tsp salt 2 Tsps sugar
  • For the filling: 1 Cup banana coins ¼ Cup powdered sugar Whipped cream Chocolate syrup


  • For the crepe, whisk in a bowl the eggs with the salt.
  • Gradually add the flour, milk, and melted butter. Whisk until the batter is well incorporated.
  • Let the batter rest for 20 minutes.
  • Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
  • Pour 2-3 tbsps of the crepe batter and spread over the entire surface. Cook on each side for 45-30 seconds.
  • Fold in half the crepe and fill one-quarter of it with whipped cream and the bananas coins.
  • Fold again to have a triangle. Transfer to a plate and garnish with chocolate syrup, powdered sugar, and more banana coins.
  • Serve and enjoy.
  • Tip: Refrigerate the batter for an hour. Refrigerating the batter after it's been mixed, "relaxes" the gluten and makes for light, airy crêpes.
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