Caramelized Banana and Blueberry Crepes: Seasonal Chef Recipe


Crepes have a mystique all their own. Thin lacy looking pancakes filled with whatever heart heart desires. Crepes can be sweet or savory, but more often than not sweet. Filling can be simple or complex – the sky is the limit. Best of all, crepes can be down home or pure elegance. It’s truly one the most versatile dishes you can make and one that is perfect on a morning with the whole family. Click this link: to read more about crepes.

Caramelized Banana and Blueberry Crepes: Seasonal Chef Recip

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Don't let the list of ingredients in this recipe dissuade you. Once you have all the components organized this dish comes together in about an hour. Crepes are a great dish to do with several people, big and small. Everyone can get in on the fun!


  • 2 eggs
  • 3/4 cup milk, I used 2%
  • 1/2 cup water
  • 3 tablespoons melted butter, cooled slightly
  • 1/2 teaspoon pure vanilla extract
  • 1 cup flour
  • --
  • 1/2 cup sugar
  • 2 tablespoons water
  • 2 cups frozen blueberries
  • Zest of 1/2 orange
  • 1 tablespoon orange juice
  • --
  • 8 bananas, sliced 1" thick
  • Demerara (raw) sugar
  • Canola oil
  • --
  • 2 cups heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • --
  • Powdered sugar, optional
  • Orange zest, optional


  1. CREPES: Place all the ingredients in the order written into a blender and combine for 1 minute. Scrape down the sides looking for any lumps and pulse a few times. Cover and place in the 'fridge for 30 minutes or overnight.
  2. BLUEBERRY SAUCE: In a small sauce pan dissolve the sugar with the water and bring to a slight simmer. Allow to bubble for about 5 minutes, or until lightly golden.
  3. Raise the heat and add the blueberries, zest and juice, bring to a low bubble and cook until the blueberries get slightly thick. About 15 minutes.
  4. CARAMELIZED BANANAS: While the Blueberry Sauce is cooking dip each slice in the raw sugar and set on a tray.
  5. Over medium heat in a non stick pan lightly coated with canola oil cook the bananas on both sides until the sugar caramelizes, about 2-4 minutes. Remove and set on a parchment or silpat lined sheet.
  6. WHIPPED CREAM: Place the cream and vanilla in a medium mixing bowl and whip on the highest speed o a hand mixer for 2 minutes. (Yes, TWO minutes, thats all it takes!) Place in the fridge until ready to use. (Skip the can and the tub this time and make this from scratch. It take no time at all and is so much more delicious!)
  7. MAKING THE CREPES: Using a paper towel, wipe a non-stick 9-10" pan with a little canola oil and place of medium high heat. Test a few drops to see if the pan is hot enough. Use a 1/4 cup measure and starting in the center pour the batter in making a circular angled motion to allow the batter to spread out over the pan.
  8. Wipe the pan with a bit of canola oil before you cook another. This will give each a pretty lacy appearance.
  9. Cook for 1 - 2 minutes until lightly golden brown and then flip it over . Stack the crepes with a piece of parchment in between.
  10. ASSEMBLY: Lay the crepe on a dish. Add a dollop of whipped cream in the middle and top with bananas. Fold over the crepe and top with a dollop of blueberry sauce. Finish with a little sifted powdered sugar and orange zest if desired.


Cooking the blueberry sauce and bananas can be done while the crepe batter is resting.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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