Angela robledo

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Banana crepes

20 mins
20 mins
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This crepes with banana recipe is a versatile and delicious dessert. Since you can combine the banana with hazelnut cream, peanut butter, chocolate, jam or condensed milk. You choose how to eat it, prepare it.
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10 portions
  • 2 1/2 cups milk
  • 1 can condensed milk
  • 2 eggs
  • 2 tablespoons cornstarch
  • 2 teaspoons liquid vanilla
  • 4 bananas
  • 2 eggs
  • 1 1/4 cups milk
  • 1 cup flour
  • 4 tablespoons butter, melted
  • 1 pinch salt
  • 90 grams chocolate
  • 1 can Nestle media creama


For crepes: Combine eggs, milk, flour, 2 tablespoons of butter and salt in a medium bowl. Heat a 10-inch diameter skillet over medium heat. Grease the skillet lightly with the remaining 2 tablespoons of butter using a brush. Pour 1/4 cup of the mixture before the pan and move it in a circular shape forming a thin crepe all over the surface. Cook 1 to 2 minutes and turn the crepe so that it is cooked on the other side for 10 seconds. Repeat this process to prepare 10 crepes.
For the filling: Beat the milk, condensed milk, eggs and cornstarch in a medium saucepan until they mix well. Heat constantly mixing over medium heat until it boils. Reduce heat to low and cook, mixing constantly for 5 minutes or until thick. Remove from heat and add vanilla extract. Let it cool to room temperature. Add the bananas and reserve separately.
For the chocolate sauce: Combine the granny chocolate and the half cream in a small pot. Heat over medium heat, mixing constantly until melted and soft. Pour over the prepared crepes and serve immediately.
Fill each crepe with 1/2 cup of the banana filling and fold. Serve them immediately covered with chocolate sauce.


Decorate with mint and strawberries.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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