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Two folded banana crepes on a white plate topped with cream, caramelized banana slices, and pineapple marmalade. A black fork rests on the plate, and part of another plate with similar food is visible in the corner.
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Banana Crepes

Adapted from the original recipe from Chef Ed Kenney, making a smaller batch of crepes and reducing the sugar by half in the topping and marmalade.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Keyword: banana, birthday breakfast, crepes, easy, fast, Sunday morning, sweet
Servings: 4 people
Author: Marissa Stevens

Ingredients

Whipped Crème Fraîche

  • 1/2 cup crème fraîche or full-fat sour cream
  • 2 teaspoons natural cane sugar

Pancake Batter

  • 1 cup all-purpose flour 120g
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 cup whole milk
  • 6 tablespoons unsalted butter divided
  • 2 ripe bananas peeled, sliced into thin rounds

Pineapple Marmalade (optional)

  • 1/2 Meyer lemon thinly sliced, seeds removed
  • 3 cups finely chopped pineapple about 1 medium pineapple
  • 1/2 cup sugar

Instructions

Whipped Crème Fraîche

  • Whisk the crème fraîche and sugar in a medium bowl until thick, 2 minutes or so.

To make the Banana Pancakes:

  • Preheat oven to 200°F.
  • Melt 2 tablespoons butter in a small saucepan.
  • In a medium bowl, whisk flour, salt, egg, milk, 2 tablespoons melted butter, and 1/2 cup water just until smooth.
  • Heat crepe pan or medium non-stick skillet over medium-high heat until hot; add 1 1/2 teaspoons butter and swirl pan to coat. Scoop 1/4 cup batter into pan and gently swirl to create a thin layer; arrange several banana slices on top.
  • Cook pancake for about 2 minutes or until bottom is golden brown and top looks nearly dry. Watch the level of heat and reduce it if the pancake starts to burn.
  • Carefully flip the pancake and cook until it sets and bananas turn golden brown, about 1 minute more. Lift edge with a spatula and fold in half, then lift from edge to fold into quarters. Transfer pancake to a baking sheet and cover loosely with foil. Place in the preheated oven to keep warm while you cook the remaining pancakes.
  • Repeat process, transferring finished pancakes to the oven as you work.

To make the Pineapple Marmalade (optional):

  • In a medium saucepan, bring lemon slices, pineapple, sugar, and 1/2 cup water to boil. Reduce heat and simmer for about 45 minutes, until pineapple and lemon are soft and translucent. Let cool and then transfer to a pint jar. Refrigerate. (You can make the marmalade up to 2 weeks in advance.)

Notes

  • Note that preparation time does not include the optional Pineapple Marmalade which can be made up to 2 weeks in advance.

Nutrition

Calories: 595kcal | Carbohydrates: 85g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 360mg | Potassium: 534mg | Fiber: 4g | Sugar: 50g | Vitamin A: 970IU | Vitamin C: 71.7mg | Calcium: 139mg | Iron: 2.3mg

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