Whether for a weekend brunch or a weeknight dinner, these Banana Fluffernutter Crepes are delicious and easy!
Confession ... I never had crepes as a child. Seriously. Apparently, I had a very deprived childhood. I was in my 30's (*GASP*) before I had my first bite of a crepe!! As a matter of fact .... These Crepes with Walnut Cream and Caramel Sauce from my bloggy friend, Linda - made me realize just how deprived I was! It has only been in the last year that I have tried them - and I still can't figure out why I never had them before?! They're so easy to make - they're pretty cheap - and you can literally fill them with almost anything - sweet or savory!!
One of our favorite varieties of fillings for crepes is actually a spin off of a favorite sandwich - the fluffernutter. Super delish!
Surprise your family with a fun weekend brunch - or have something a little bit different for dinner one night! These Banana Fluffernutter Crepes are sure to be a hit!
Banana Fluffernutter Crepes
Printable recipe
Yield: 6-8 servings
For the crepes:
1½ cups milk
4 eggs
1 cup all-purpose flour
1½ tsp. sugar
Pinch of salt
8 tsp. butter
For the filling:
Creamy peanut butter
Marshmallow creme
Sliced bananas
For the garnish:
Chocolate sauce
Sweetened Whipped Cream (click the link to see my simple homemade recipe!!)
Additional banana slices
In a small bowl, whisk the milk and eggs. In a separate bowl, combine the flour, sugar and salt. Add the flour mixture to the milk mixture and mix well. Cover and refrigerate for one hour.
In an 8-in. nonstick skillet, melt 1 tsp. butter over medium heat. Pour 2-3 tbsp. of the batter into the center of the pan. Lift and tilt the pan to coat the bottom evenly with the batter. Cook until the top appears dry, carefully turn with a spatula and cook an additional 15-20 seconds longer. Remove the crepe to a wire rack. Repeat the process with the remaining batter, adding butter to the skillet as needed.
To serve: Top each crepe with peanut butter, marshmallow creme and sliced bananas. Roll up and carefully place on a plate. Drizzle with chocolate sauce. Add a dollop of sweetened whipped cream. Top the sweetened whipped cream, then with an additional banana slice, if desired.
To store crepes: Once the crepes have cooled, stack crepes with waxed paper or paper towels between them. Refrigerate and use within 2-3 days. Fill with desired filling.
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I hope you enjoy! Shared at thesefun parties!
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Banana Fluffernutter Crepes
Printable recipe
Yield: 6-8 servings
For the crepes:
1½ cups milk
4 eggs
1 cup all-purpose flour
1½ tsp. sugar
Pinch of salt
8 tsp. butter
For the filling:
Creamy peanut butter
Marshmallow creme
Sliced bananas
For the garnish:
Chocolate sauce
Sweetened Whipped Cream (click the link to see my simple homemade recipe!!)
Additional banana slices
In a small bowl, whisk the milk and eggs. In a separate bowl, combine the flour, sugar and salt. Add the flour mixture to the milk mixture and mix well. Cover and refrigerate for one hour.
In an 8-in. nonstick skillet, melt 1 tsp. butter over medium heat. Pour 2-3 tbsp. of the batter into the center of the pan. Lift and tilt the pan to coat the bottom evenly with the batter. Cook until the top appears dry, carefully turn with a spatula and cook an additional 15-20 seconds longer. Remove the crepe to a wire rack. Repeat the process with the remaining batter, adding butter to the skillet as needed.
To serve: Top each crepe with peanut butter, marshmallow creme and sliced bananas. Roll up and carefully place on a plate. Drizzle with chocolate sauce. Add a dollop of sweetened whipped cream. Top the sweetened whipped cream, then with an additional banana slice, if desired.
To store crepes: Once the crepes have cooled, stack crepes with waxed paper or paper towels between them. Refrigerate and use within 2-3 days. Fill with desired filling.
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