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Breakfast recipe · from the recipe book

Caramelized Banana Crêpes with Cocoa-Peanut Sauce

Tender, nutty part-whole-wheat crêpes wrapped around butter-caramelized bananas and drizzled with a glossy cocoa-peanut butter sauce, finished with crunchy chopped roasted peanuts.

Caramelized Banana Crêpes with Cocoa-Peanut Sauce

Ingredients

  • 3 large150 gEggs
  • 1⅓ cups (320 ml)320 gMilk, 2%
  • ½ cup70 gAll-purpose flour
  • ½ cup55 gWhole wheat flour
  • 1 tbsp12 gGranulated sugar
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1½ tbsp24 gUnsalted butterdivided
  • 3½ medium420 gBananasliced into coins
  • 1 tbsp packed15 gBrown sugar
  • ½ tsp1 gGround cinnamon
  • 3 tbsp15 gUnsweetened cocoa powder
  • 3 tbsp48 gPeanut butter, no salt added
  • 1½ tbsp30 gMaple syrup
  • 3 tbsp45 gWaterhot
  • 2½ tbsp24 gDry-roasted peanuts, unsaltedchopped

Steps

  1. Melt one third of the butter and let it cool slightly.
  2. In a blender or bowl, whisk the eggs, milk, all-purpose flour, whole wheat flour, granulated sugar, salt, vanilla and the melted butter until smooth. Rest the batter 20 minutes so the whole wheat softens.
  3. While the batter rests, make the sauce: whisk the unsweetened cocoa powder, peanut butter, maple syrup and hot water in a small bowl until glossy and smooth.
  4. Heat an 8- to 10-inch nonstick skillet over medium heat and brush it lightly with a little of the second third of the butter. Pour in about 60 ml of batter and swirl to coat the pan thinly.
  5. Cook the crêpe about 1 minute until the edges lift and the underside is golden, flip and cook 30 seconds more, until set with no wet spots. Stack on a plate and repeat with the remaining batter, brushing the pan with the rest of that second third of butter as needed, to make 8 crêpes.
  6. In the same skillet, melt the final third of the butter over medium heat, add the banana, brown sugar and cinnamon, and cook 2 to 3 minutes, turning once, until the banana is caramelized and soft.
  7. Fill each crêpe with some of the caramelized banana, fold into quarters, and place two on each plate.
  8. Drizzle the cocoa sauce over the crêpes and scatter the chopped dry-roasted peanuts on top. Serve warm.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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