Best 3 Banana Caramel Pecan Crepes Recipes

Indulge in a delectable breakfast or brunch experience with our irresistible Banana Caramel Pecan Crepes. Each bite of these crepes is a symphony of flavors and textures, featuring tender crepes filled with sweet banana slices, drizzled with luscious caramel sauce, and topped with crunchy pecan nuts. The combination of sweet and nutty flavors, along with the crispy crepe texture, makes these crepes an absolute delight.

In this article, you'll find a collection of recipes that will guide you through the process of making these delectable crepes from scratch. We'll start with the classic crepe batter recipe, ensuring thin, golden-brown crepes that are perfect for wrapping your favorite fillings. Then, we'll provide step-by-step instructions for preparing the sweet and luscious caramel sauce, using simple ingredients and techniques. Finally, we'll share a recipe for caramelized pecans, adding a delightful crunch and nutty flavor to your crepes.

Whether you're a seasoned crepe maker or new to the art of crepe cooking, these recipes are designed for success. With clear instructions and helpful tips, you'll be able to master the art of making perfect crepes, filled with sweet bananas, drizzled with rich caramel sauce, and topped with crunchy pecans. So, gather your ingredients, prepare your crepe pan, and let's embark on this culinary journey together!

Here are our top 3 tried and tested recipes!

CARAMEL BANANA CREPES RECIPE BY TASTY

Caramel Banana Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories Breakfast

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Steps:

In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
Cook until the edges are starting to slightly crisp.
Remove from heat and cover with a paper towel to make sure the crepes stay moist.
In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
Remove from heat and cool.
Spread half of the banana mixture on half of one crepe.
Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
Repeat with the other crepe.
Serve with whipped cream and a drizzle of caramel sauce.
Enjoy!

BANANA CREPES

Banana Crepes image

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.

Provided by Jessica Eymann

Categories 100+ Breakfast and Brunch Recipes Crepes Sweet

Time 20m

Yield 6

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
¼ cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
6 bananas, halved lengthwise
1 ½ cups whipped heavy cream
1 pinch ground cinnamon

Steps:

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g

BANANA-PECAN CARAMEL TART

Banana-Pecan Caramel Tart image

Bananas, pecans, and caramel marry in this decadent dessert tart that's a twist on pecan pie.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h45m

Yield 8

Number Of Ingredients 15

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon freshly grated nutmeg
⅛ teaspoon salt
½ cup butter
2 tablespoons ice water, plus more as needed
4 small bananas, cut diagonally into 1/2-inch slices
1 cup pecan halves
2 eggs, lightly beaten
½ cup sugar
3 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon Caramel-flavor ice cream topping
1 tablespoon Vanilla ice cream
Reynolds Wrap® Aluminum Foil

Steps:

In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 43.4 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 171.1 mg, Sugar 21.2 g

Tips:

Opt for ripe bananas: The riper the bananas, the sweeter the crepes will be.
Don't overmix the batter: Overmixing can result in tough crepes.
Cook the crepes over medium heat: This will prevent them from burning.
Be patient: Making crepes takes time and practice. Don't get discouraged if your first few crepes don't turn out perfect.
Be creative with your toppings: In addition to the caramel pecan sauce, you can also top the crepes with fresh fruit, whipped cream, ice cream, or chocolate sauce.

Conclusion:

These banana caramel pecan crepes are a delicious and easy-to-make breakfast, brunch, or dessert. With a few simple ingredients and a little bit of time, you can enjoy these delightful crepes at home. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!