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Whether for a weekend brunch or a weeknight dinner, these Banana Fluffernutter Crepes are delicious and easy to make! They’re quick, too, which means no standing around in the kitchen for hours trying to whip something up!
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Confession, I never had crepes as a child. Seriously. I had a very deprived childhood. I was in my 30’s (*GASP*) before I had my first bite of a crepe!!
My blogging friend’s recipe made me realize just how deprived I was! It has only been in the last year that I have tried them – and I still can’t figure out why I never had them before?! Maybe because I don’t like breakfast food most of the time?
But crepes are more than breakfast food. They’re any-time food, especially if you’re feeling hungry between breakfast and lunch. Plus, they’re so easy to make, not to mention pretty cheap – and you can fill them with almost anything, sweet or savory!!
One of our favorite varieties of fillings for crepes is a spin-off of a favorite sandwich – the fluffernutter. These Banana Fluffernutter Crepes are full of bananas, peanut butter, and marshmallow fluff. Super delish!
Surprise your family with a fun weekend brunch … or have something a little bit different for dinner one night! You know if I recommend a sweet-ish breakfast food, it’s a GOOD recipe, y’all!! These Banana Fluffernutter Crepes are sure to be a hit! Enjoy!
Crepes Recipe Easy: Ingredients & Substitutions
For these Banana Fluffernutter Crepes, you will need …
Ingredients
- milk, and eggs – these are the “wet” ingredients for the crepe wrap itself.
- all-purpose flour, sugar, and salt – these are your dry ingredients!
- butter – you’ll melt this in a skillet to cook up your crepes!
- bananas – one-half of your crepe filling. Slice ‘em up!
- peanut butter, marshmallow fluff – the other half of your crepe filling. These two combined make the “fluffernutter” part of the recipe!!
- chocolate sauce, additional banana slices, whipped cream – these are the optional (but not so optional) toppings for your crepes after they’re all rolled up.
Simple Crepes: FAQs
About a half-hour. You’ll want 20 minutes to prep the ingredients and 10 minutes to cook them.
It should make enough crepes for 6-8 servings! Plenty for everyone to have.
Once the unfilled crepe wraps have cooled, stack crepes with waxed paper or paper towels between them, refrigerate, and use within 2-3 days, then fill with your desired filling!! You can also store them in the freezer for about a month if you use a lidded container or freezer bag.
In place of the milk, you can use almond milk, etc. I’ve seen enough people do it to feel confident saying it works! As for the butter, I imagine dairy-free alternatives work too.
Absolutely. You can use a neutral plant-based oil in your pan to make the crepes. However, I think the crepes taste slightly better with the butter, don’t mind me.
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Banana Fluffernutter Crepes
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Equipment
Ingredients
For the crepes
- 1 ½ cups milk
- 4 large eggs
- 1 cup all-purpose flour
- 1 ½ teaspoons granulated sugar
- pinch salt
- 8 teaspoons butter
For the filling
- creamy peanut butter
- marshmallow creme or fluff
- sliced bananas
For the garnish
- chocolate sauce
- sweetened whipped cream
- additional banana slices
Instructions
- In a small bowl, whisk the milk and eggs. In a separate bowl, combine the flour, sugar, and salt.
- Add the flour mixture to the milk mixture and mix well. Cover and refrigerate for one hour.
- In an 8-in. nonstick skillet, melt 1 tsp. butter over medium heat. Pour 2-3 tbsp. of the batter into the center of the pan. Lift and tilt the pan to coat the bottom evenly with the batter. Cook until the top appears dry, carefully turn with a spatula, and cook an additional 15-20 seconds longer.
- Remove the crepe to a wire rack. Repeat the process with the remaining batter, adding butter to the skillet as needed.
To serve:
- Top each crepe with peanut butter, marshmallow creme, and sliced bananas. Roll up and carefully place on a plate. Drizzle with chocolate sauce. Add a dollop of sweetened whipped cream. If desired, top the sweetened whipped cream with an additional banana slice.
Notes
To store crepes:
- Once the crepes have cooled, stack crepes with waxed paper or paper towels between them.
- Refrigerate and use within 2-3 days. Fill with desired filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on March 19, 2014. Updated on July 21, 2022.
I made crepes for the first time not that long ago. I thought they would be a hit since my son is such a pancake lover. He was not impressed! I however, prefer crepes to pancakes.
Turning a fluffernutter into crepe filling is a clever idea. Breakfast or dessert!
Thanks for sharing, Jamie!
What a great dessert.Thanks for linking to Sweet and Savoury Sunday! Stop by and link up again this weekend!
Congratulations…this post is featured on Create It Thursday #47! Thanks for sharing such a great idea with us last week!
Jamie, these look seriously awesome and I LOVE crepes! Thank you so much for sharing at Best of the Weekend – pinning! Hope you are having a happy Monday!
Mmmmmm these look amazing! I would love for you to share this at my T.G.I.F. Linky Party 🙂 @ http://www.mamasblogcentral.com
I absolutely love crepes! I never had them ever before I married my husband. 🙂 He couldn't believe it. I can't wait to try them this way. Thanks so much for sharing at The Mommy Club Link Up
Huh, I thought I already commented…but I'm in love! I didn't like crepes as a kid, but now as an adult I love them. This is a combination I'll have to try! Thanks for sharing it on Foodie Friday