Classic thin crepes, caramelized bananas, candied hazelnuts, and a little softly whipped cream, these Banana Nut Crepes are like fancy banana nut pancakes.

Plate of Banana Nut crepes with a dusting of powdered sugar.

Can crepe batter be prepared in advance?

Yes! In fact crepe batter should be made at least an hour in advance – I’ve even made it the night before and stored it in the fridge overnight to use in the morning.

What type of pan is best for crepes?

I’ve used both heavy duty cast iron crepe pans and non stick crepe pans and I find both work great. I wouldn’t necessarily use a stainless steal pan because they will likely need too much fat to keep the crepes from sticking.

Do you need a blender to make crepe batter?

Technically no, you don’t need a blender to make crepe batter but it will make a smoother batter if you use one! I would pour the batter through a sieve once you whisk it together to get out any lumps.

Tips for making Banana Nut Crepes

To make sure all the elements are done at the right time you’ll need to time these steps just right. First make the candied hazelnuts, these can even be made days in advance and stored in an airtight container at room temperature. Second make the crepe batter so it can rest in the fridge for at least an hour. Next prep the whipped cream and store it in the fridge. Fourth, cook the crepes. I like to stack them on a plate and store them in the microwave – not to heat up just so they don’t get cold. If you feel like you can multitask, start on the bananas when you’re on the last few crepes. Otherwise finish the crepes and then make the bananas – you want these warm and syrupy when serving!
Use already toasted and peeled hazelnuts for the candied hazelnuts. I buy mine at trader joes but if you can’t find them, just toast them over low heat in a pan on the stove. Remove from the heat and pour into a kitchen towel to rub them together and remove the skins. You want to use already toasted and peeled hazelnuts for the candied hazelnuts. I buy mine at trader joes but if you can’t find them, just toast them over low heat in a pan on the stove. Remove from the heat and pour into a kitchen towel to rub them together and remove the skins.
The batter for the crepes needs to be smooth so if possible make the batter in a blender!
Don’t skip the rest – crepe batter needs to rest to work properly.
You need just a touch of butter in the pan right at the start of cooking the crepes. I tend to add a little, let it melt, and then wipe out any excess with a paper towel. If needed later you can re-grease the pan with the buttery paper towel but you shouldn’t need to.
When making the caramelized bananas, don’t cut the slices too thin or they will fall apart in the pan as they caramelize.

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Ingredients for Banana Nut Crepes

Butter: Butter is used in the crepe batter, to grease the crepe pan and for caramelizing the bananas. I use salted butter but unsalted will work as well!
Milk: I like to use whole milk for the batter but any milk will work!
Egg: Two standard large eggs are used for the crepe batter.
Salt: A pinch of fine sea salt enhances and balances out the flavors.
All Purpose Flour: Any all purpose flour will work for this batter. I haven’t tested any other flours in this recipe.
Sugar: A combination of white sugar and dark brown sugar are used for the candied hazelnuts and the brown sugar is also used for the caramelized bananas. Powdered sugar is also used in the whipped cream and to dust the final crepes.
Cinnamon: A little cinnamon is added to both the hazelnuts and the bananas to add a little warmth and flavor.
Hazelnuts: You want to use already toasted and peeled hazelnuts for the candied hazelnuts. I buy mine at trader joes but if you can’t find them, just toast them over low heat in a pan on the stove. Remove from the heat and pour into a kitchen towel to rub them together and remove the skins.
Bananas: Ripe but not mushy bananas are best for the caramelized bananas.
Heavy Cream: A bit of cold heavy cream is used to make the soft whipped cream for the topping.
Vanilla: I like a little vanilla in my whipped cream but it’s totally up to you!

How to make Banana Nut Crepes?

Candied hazelnuts

Line a baking sheet with a piece of parchment paper and set aside.
In a large shallow pan, add in approximately half of the white sugar, all of the brown sugar, and the cinnamon. Stir together with a wooden spoon.
Add in the water and stir again. Place over medium high heat and bring to a gentle boil.
Once it starts to bubble all over, add in the peeled hazelnuts and stir to coat. Reduce the heat slightly – it should still be bubbling.
Continue stirring and cooking until all of the liquid has cooked out. It will look as though the sugar is dry and crumbly.
Slightly reduce the heat again – depending on your stove it should now be around medium or just below.
The sugar will start to caramelize and liquify as it heats and you continue to stir. Once about half of the sugar has turned into caramel, sprinkle the remaining sugar over the hazelnuts and stir together. Cook for about 30 seconds until the new sugar is mixed in but not caramelized.
Immediately pour the candied hazelnuts onto the parchment lined baking sheet. Separate the hazelnuts with two utensils and leave to cool fully.
Once cooled, roughly chop as many hazelnuts as you’ll need to top the crepes.

Crepe batter

Into a blender add in the eggs, melted butter, milk, salt, and flour. Blend until smooth scraping down the sides if necessary.
Pour the batter into a bowl and cover with a sheet of plastic or a lid and place it in the fridge for at least an hour.

Soft whipped cream

In a medium mixing bowl, whisk together the heavy cream, a little powdered sugar and a touch of vanilla.
Whisk by hand until lines appear – we’re not going for stiff peaks. Place the bowl in the fridge until its time to serve.

Cook the crepes

Heat your crepe pan over medium low heat. Give it at least 5-7 minutes to heat up but don’t be tempted to turn the heat any hotter.
Grease the pan with about 1/2 a teaspoon of butter, we just want to grease the surface so wipe off any excess with a paper towel.
Ladle or scoop about 1/4 cup of batter onto the hot pan, the batter should sizzle a little. Immediately swirl the pan around to evenly distribute the batter trying to get it as thin as possible. If you have one you can also use a crepe tool to spread it.
Cook for about a minute, then check the underside it should be a light golden brown. The crepe should easily release from the pan. Flip the crepe and cook for another 30 seconds. Transfer the crepe to a large plate and store it in the microwave to keep them from drying out or getting too cold.
Continue cooking until all of the crepe batter has been used.

Caramelized Bananas

Heat a large flat pan over medium low heat.
While it’s heating up, slice the banana into approximately 1″ thick slices. Stir the brown sugar and cinnamon together in a bowl and then toss in the banana slices.
Once the pan is hot but not scorching, add in the butter – it should be enough to create a thin layer of butter but not a pool of it. Let the butter melt and then lay each banana into the pan, they should sizzle slightly but not fry. If the butter seems to be cooking too fast, turn down the heat.
Cook until the sugar begins to dissolve and the bananas start to look glossy and syrupy on the bottom side.
Use a fork or tongs to flip each banana slice over one at a time. Continue to cook until the second side until it has also browned and looks syrupy and glossy. Turn off the heat but leave them in the pan.

To serve

Scrunch or lay a couple crepes on your plate, then top with a bit of the soft whipped cream, the caramelized bananas, chopped hazelnuts and a dusting of powdered sugar.

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