Banana Nut Crepes with Brown Sugar Sauce

Can we talk about how crepes are truly one of the most underrated brunch dishes ever? They feel so fancy and special but they are actually pretty simple once you get the hang of the swirl. And when you fill them with bananas and walnuts and pour a buttery brown sugar sauce over the top, you’ve basically just made everyone’s morning a little more magical.

I started making these on weekend mornings when I wanted to feel like we were at a little cafe without actually leaving the house. The brown sugar sauce is what really takes them over the top. It’s buttery and caramel-y and comes together in literally five minutes on the stove.

Banana Nut Crepes with Brown Sugar Sauce

Delicate crepes filled with sliced bananas and toasted walnuts, drizzled in a buttery brown sugar sauce. A brunch upgrade that tastes way fancier than it is.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp unsalted butter, melted plus more for the pan
• 1 tsp vanilla extract
• 1 pinch salt
• 3 ripe bananas, sliced
• 1/2 cup chopped walnuts, toasted
• 4 tbsp unsalted butter for the sauce
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/2 tsp cinnamon

Method

 

1. Whisk together flour, eggs, milk, melted butter, vanilla, and salt until smooth. Let the batter rest for at least 15 minutes.
2. Heat a non-stick skillet or crepe pan over medium heat and brush lightly with butter. Pour about 1/4 cup of batter into the center and swirl the pan quickly to spread into a thin circle.
3. Cook for about 1 minute until the edges look set and slightly golden, then flip and cook 30 seconds more. Repeat with remaining batter, stacking crepes on a plate.
4. Make the brown sugar sauce: melt butter in a small saucepan over medium heat. Add brown sugar and stir until dissolved, about 2 minutes.
5. Stir in the heavy cream and cinnamon and simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat.
6. Fill each crepe with banana slices and toasted walnuts. Fold into quarters or roll up and arrange on plates.
7. Drizzle generously with the warm brown sugar sauce and serve immediately.

Notes

The crepe batter benefits from resting 15-30 minutes before cooking. Make it the night before for even faster morning prep. The brown sugar sauce can be made ahead and rewarmed on the stove.

The Secret to Perfect Crepes

Two things make the biggest difference with crepes. First, let your batter rest. Even 15 minutes makes the crepes more tender and pliable. I usually mix mine the night before and keep it in the fridge so all I have to do in the morning is heat the pan. Second, you need a good non-stick pan. A crepe pan is great if you have one, but any good non-stick skillet works fine. I use a non-stick crepe pan that has been a total game changer for getting those thin, even circles without tearing.

That Brown Sugar Sauce Though

Okay the sauce is the star here and I need to talk about it for a second. It is literally butter, brown sugar, heavy cream, and cinnamon cooked together for a few minutes. That’s it. It tastes like bananas foster sauce and it is absolutely incredible poured warm over these crepes. You can make a bigger batch and keep it in the fridge for the week because it reheats perfectly and tastes amazing on pancakes, waffles, or even just spooned over vanilla ice cream.

What to Serve These With

These crepes are pretty filling on their own, especially if you’re serving a good stack per person. But if you’re doing a full brunch spread, they pair really nicely with scrambled eggs, fresh berries on the side, or a simple green salad if you want to balance out the sweetness. A good electric crepe griddle is also worth having if you’re making these for a crowd since you can do multiple at once.

Make-Ahead Tips

The crepe batter can be made up to 24 hours ahead and stored covered in the fridge. You can also cook all the crepes ahead of time and stack them with parchment paper between each one. Store in a zip bag in the fridge for up to 2 days and reheat in a warm pan when you’re ready to serve. Just make the sauce fresh right before serving so it’s warm and pourable.

These are the kind of breakfasts that make people feel genuinely taken care of. Whether it’s a lazy Sunday with your family or a holiday morning that calls for something a little extra, these banana nut crepes always deliver. xo, Pam