Banana Fluffernutter Crepes
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!
Servings: 8 servings
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
Calories: 159kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 85mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 334IU | Calcium: 74mg | Iron: 1mg
