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Banana and cream crêpes

Name: Banana and cream crêpes
Yield: 10 filled crêpes, five servings
Cuisine: France
Ingredients: 125 g Plain flour; 15 g Caster sugar for the batter; 1 g Fine salt; 100 g Beaten whole egg Weigh without shells.; 240 g Whole milk; 60 g Water; 30 g Unsalted butter for the batter Melted and cooled.; 10 g Sunflower oil for the pan Apply as a thin film across the batch.; 300 g Ripe banana flesh Weigh after peeling; firm enough to slice.; 20 g Unsalted butter for the bananas; 200 g Whipping cream Cold, at least 35% fat; weigh before whipping.; 10 g Caster sugar for the cream

Makes: 10 filled crêpes, five servings
Heat: Medium pan heat
Cooking time: 2–3 min bananas; 1–2 min then 30–45 sec per crêpe
Cuisine / style: France

Use separate pans for fruit and crêpes; cool both before adding cold whipped cream.

France · Crêpes

Banana and cream crêpes

Thin crêpes rolled around buttery banana slices and softly whipped cream. Both the fruit and pancakes cool before filling.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	Plain flour	125 g
Batter	Caster sugar for the batter	15 g
Batter	Fine salt	1 g
Batter	Beaten whole egg	100 g	Weigh without shells.
Batter	Whole milk	240 g
Batter	Water	60 g
Batter	Unsalted butter for the batter	30 g	Melted and cooled.
Pan	Sunflower oil for the pan	10 g	Apply as a thin film across the batch.
Fruit	Ripe banana flesh	300 g	Weigh after peeling; firm enough to slice.
Fruit	Unsalted butter for the bananas	20 g
Cream	Whipping cream	200 g	Cold, at least 35% fat; weigh before whipping.
Cream	Caster sugar for the cream	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and whisk	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
24 cm nonstick crêpe pan	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Separate frying pan for bananas	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Flexible spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Three plates	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.

Timing & recipe details

Time & temperature

Cooking temperature: Medium pan heat
Cooking time: 2–3 min bananas; 1–2 min then 30–45 sec per crêpe

Use separate pans for fruit and crêpes; cool both before adding cold whipped cream.

Makes: 10 filled crêpes, five servings
Heat: Medium pan heat
Plan for: 105 min total; 70 min active

Method

01 · Mix the crêpe batter until smooth
5–10 min
Use: Plain flour; Caster sugar for the batter; Fine salt; Beaten whole egg; Whole milk; Water; Unsalted butter for the batter
Whisk the flour, batter sugar, salt and egg with about half the milk to make a smooth paste. Gradually whisk in the remaining milk and water, then the cooled melted batter butter. Scrape down the bowl.
Ready when: The batter pours easily and has no dry flour lumps.
01 Mix the fluid batterMix the fluid batter
02 · Chill the batter for 30 minutes
30 min
Use:
Cover and refrigerate for 30 minutes. Stir gently before cooking; avoid whipping in foam.
Ready when: The batter remains fluid enough to spread rapidly across a tilted pan.
02 Cover and restCover and rest
03 · Cook and cool banana while the batter rests
25–40 min
Use: Ripe banana flesh; Unsalted butter for the bananas
While the batter rests, cut the peeled bananas into 5 mm slices. Melt the fruit butter in a separate frying pan over medium heat. Add the slices and turn gently for 2–3 minutes until lightly golden but still holding their shape. Spread on a plate and cool for 20–30 minutes.
Ready when: The slices soften without becoming a wet purée and are cool before filling.
03 Cook and cool the bananasCook and cool the bananas
04 · Cook ten crêpes over medium pan heat
25–35 min
Use: Sunflower oil for the pan
Heat a 24 cm nonstick crêpe pan over medium heat for 3–5 minutes. Brush with a thin film from the measured oil. Weigh the rested batter and use one tenth for each crêpe, about 57 g. Pour and immediately tilt to coat the base. Cook for 1–2 minutes until the rim lifts and the underside has golden spots, then turn and cook 30–45 seconds. Repeat for ten crêpes, using the remaining oil sparingly and lowering the heat if it smokes.
Ready when: Each crêpe is thin, flexible and set through the centre without wet batter.
04 Cook the thin crêpesCook the thin crêpes
05 · Cool the cooked crêpes
10 min
Use:
Lay the crêpes on two plates in loose stacks and leave for 10 minutes.
Ready when: The crêpes are cool enough that whipped cream will not melt.
05 Cool all ten crêpesCool all ten crêpes
06 · Whip the cold cream with its separate sugar
3–5 min
Use: Whipping cream; Caster sugar for the cream
Whisk the cold cream with its 10 g sugar until it holds soft peaks. Keep it chilled until filling.
Ready when: A lifted whisk leaves a soft peak that bends over; the cream is smooth, not grainy.
06 Whip the cream softlyWhip the cream softly
07 · Fill ten crêpes and serve two per person
8–10 min
Use: Ripe banana flesh; Whipping cream
Divide the cream evenly among the ten crêpes, about 21 g each. Share the cooled banana slices evenly over the cream. Roll each crêpe loosely around its filling and serve two per person.
Ready when: Ten filled rolls hold their shape without melting cream or hot fruit.
07 Fill and rollFill and roll

What to look for

Stage	Look / feel for	Needs attention
Mix the crêpe batter until smooth	The batter pours easily and has no dry flour lumps.
Chill the batter for 30 minutes	The batter remains fluid enough to spread rapidly across a tilted pan.
Cook and cool banana while the batter rests	The slices soften without becoming a wet purée and are cool before filling.
Cook ten crêpes over medium pan heat	Each crêpe is thin, flexible and set through the centre without wet batter.
Cool the cooked crêpes	The crêpes are cool enough that whipped cream will not melt.
Whip the cold cream with its separate sugar	A lifted whisk leaves a soft peak that bends over; the cream is smooth, not grainy.
Fill ten crêpes and serve two per person	Ten filled rolls hold their shape without melting cream or hot fruit.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The first crêpe tears.	It has not set enough to turn, or the pan is too cool.	Wait for the rim to lift and use a broad thin spatula.	Preheat the pan and use the measured portion.
The cream turns runny.	Warm pancakes or bananas melt the whipped cream.	Cool the components fully and keep the cream chilled.	Fill only after both fruit and crêpes have cooled.

Storage: Serve filled crêpes promptly. Refrigerate leftovers within 2 hours and use within 1 day. Keep unfilled crêpes covered in the fridge for up to 2 days or freeze separately for up to 1 month; fill after thawing.; Contains: wheat, milk, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two thin crêpe rolls show banana slices and softly whipped cream at their open ends. — Banana and cream crêpes

Recipe

Banana and cream crêpes

Thin crêpes rolled around buttery banana slices and softly whipped cream. Both the fruit and pancakes cool before filling.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	Plain flour	125 g
Batter	Caster sugar for the batter	15 g
Batter	Fine salt	1 g
Batter	Beaten whole egg	100 g	Weigh without shells.
Batter	Whole milk	240 g
Batter	Water	60 g
Batter	Unsalted butter for the batter	30 g	Melted and cooled.
Pan	Sunflower oil for the pan	10 g	Apply as a thin film across the batch.
Fruit	Ripe banana flesh	300 g	Weigh after peeling; firm enough to slice.
Fruit	Unsalted butter for the bananas	20 g
Cream	Whipping cream	200 g	Cold, at least 35% fat; weigh before whipping.
Cream	Caster sugar for the cream	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and whisk	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
24 cm nonstick crêpe pan	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Separate frying pan for bananas	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Flexible spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Three plates	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.

Timing & recipe details

Makes: 10 filled crêpes, five servings
Heat: Medium pan heat
Allow: 105 min total; 70 min active

How do I make it?

Mix the crêpe batter until smooth
5–10 min
Whisk the flour, batter sugar, salt and egg with about half the milk to make a smooth paste. Gradually whisk in the remaining milk and water, then the cooled melted batter butter. Scrape down the bowl.
Mix the fluid batter
Ready when: The batter pours easily and has no dry flour lumps.
Chill the batter for 30 minutes
30 min
Cover and refrigerate for 30 minutes. Stir gently before cooking; avoid whipping in foam.
Cover and rest
Ready when: The batter remains fluid enough to spread rapidly across a tilted pan.
Cook and cool banana while the batter rests
25–40 min
While the batter rests, cut the peeled bananas into 5 mm slices. Melt the fruit butter in a separate frying pan over medium heat. Add the slices and turn gently for 2–3 minutes until lightly golden but still holding their shape. Spread on a plate and cool for 20–30 minutes.
Cook and cool the bananas
Ready when: The slices soften without becoming a wet purée and are cool before filling.
Cook ten crêpes over medium pan heat
25–35 min
Heat a 24 cm nonstick crêpe pan over medium heat for 3–5 minutes. Brush with a thin film from the measured oil. Weigh the rested batter and use one tenth for each crêpe, about 57 g. Pour and immediately tilt to coat the base. Cook for 1–2 minutes until the rim lifts and the underside has golden spots, then turn and cook 30–45 seconds. Repeat for ten crêpes, using the remaining oil sparingly and lowering the heat if it smokes.
Cook the thin crêpes
Ready when: Each crêpe is thin, flexible and set through the centre without wet batter.
Cool the cooked crêpes
10 min
Lay the crêpes on two plates in loose stacks and leave for 10 minutes.
Cool all ten crêpes
Ready when: The crêpes are cool enough that whipped cream will not melt.
Whip the cold cream with its separate sugar
3–5 min
Whisk the cold cream with its 10 g sugar until it holds soft peaks. Keep it chilled until filling.
Whip the cream softly
Ready when: A lifted whisk leaves a soft peak that bends over; the cream is smooth, not grainy.
Fill ten crêpes and serve two per person
8–10 min
Divide the cream evenly among the ten crêpes, about 21 g each. Share the cooled banana slices evenly over the cream. Roll each crêpe loosely around its filling and serve two per person.
Fill and roll
Ready when: Ten filled rolls hold their shape without melting cream or hot fruit.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The first crêpe tears.	It has not set enough to turn, or the pan is too cool.	Wait for the rim to lift and use a broad thin spatula. Preheat the pan and use the measured portion.
The cream turns runny.	Warm pancakes or bananas melt the whipped cream.	Cool the components fully and keep the cream chilled. Fill only after both fruit and crêpes have cooled.

Useful recipe notes

Contains: wheat, milk, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Banana and cream crêpes at a glance

Makes: 10 filled crêpes, five servings
Heat: Medium pan heat
Cooking time: 2–3 min bananas; 1–2 min then 30–45 sec per crêpe
Cuisine / style: France

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Plain flour	125 g	100%
Caster sugar for the batter	15 g	12%
Fine salt	1 g	0.8%
Beaten whole egg	100 g	80%
Whole milk	240 g	192%
Water	60 g	48%
Unsalted butter for the batter	30 g	24%

Method

01 · Mix the crêpe batter until smooth

02 · Chill the batter for 30 minutes

03 · Cook and cool banana while the batter rests

04 · Cook ten crêpes over medium pan heat

05 · Cool the cooked crêpes

06 · Whip the cold cream with its separate sugar

07 · Fill ten crêpes and serve two per person

What to look for

Troubleshooting

How do I make it?

Mix the crêpe batter until smooth

Chill the batter for 30 minutes

Cook and cool banana while the batter rests

Cook ten crêpes over medium pan heat

Cool the cooked crêpes

Whip the cold cream with its separate sugar

Fill ten crêpes and serve two per person

What can go wrong, and how can I fix it?

Banana and cream crêpes at a glance