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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!
Crepes Recipe
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.
What a flashback. I remember bananas and fluffernutter. Thanks for sharing the upscale version with us on Foodie Friday.
Oh my word. Those look amazing!
Wow, I know a few kids at my house that would devour these! Pinning Jamie 🙂
I never had crepes as a child too, and although I've been thinking of making crepes I haven't actually made them. So thank you so much for this recipe! Definitely trying this! 🙂
Oh my goodness sweet yumminess. Thank you for linking and sharing your sweet blog at the Thursday Favorite Things blog hop ♥
Looks amazing! I need to make 😉
Oh my goodness the kids would love these!
Sounds yummy, wish I had one of your crepes.
they do look delicious!
I guess it's a good thing there's not a plate of those sitting here in front of me right now! What a combination. And that pineapple orange? Great combo!