Of course, you could do Bananas Foster but this is a quick and easy alternative and you can use chocolate or regular crêpes. It’s made with sliced bananas lightly sautéed in butter with a bit of rum flavoring. (Of course, you could use rum.)

For the Crêpes:


3/4 cup plus one tablespoon all-purpose flour
3 tablespoons cocoa
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt


  1. Sift the flour and cocoa into a medium bowl. Make a well in the center.
  2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
  3. Heat a nine-inch crêpe pan on medium high heat. Brush with butter.
  4. Measure batter into the hot pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
  5. Cook until bubbles appear and the bottom of the crêpe is cooked.
  6. Use a pallet knife or thin, sturdy spatula to turn the crêpe. Cook the second side for about thirty seconds, not as long as the first side.
  7. Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.

For the filling and topping:

3 bananas, peeled and sliced diagonally
3 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon cinnamon

Lawford Reserve Coconut Cream Syrup (optional)
Chocolate syrup
Whipped cream (optional)

  1. Very lightly sauté the bananas in the butter until just warm. Sprinkle in the brown sugar and cinnamon.
  2. Stir in coconut cream syrup if desired.
  3. Fill the crêpes and fold as desired. Drizzle with chocolate syrup and top with whipped cream if desired.


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