Banana Split Breakfast Crêpes
Banana Split Breakfast Crêpes are sensational! No kidding. These lovely breakfast crêpes will rock your world! The crêpes are filled with a quick and easy homemade pineapple filling and banana slices. Once the crêpes are rolled up they’re topped with more pineapple filling, chopped walnuts, banana slices, maraschino cherries and whipped cream. Did I say this was a breakfast entree? Maybe dessert is more like it! 🙂
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Seriously, this is a “must make” recipe for company, holidays or weekend breakfasts. You will WOW your company or family after sampling just one bite. If you’re used to eating Banana Splits (the ice cream version), I think you’ll enjoy eating this fabulous breakfast recipe as well. You can dress it up as much as you desire. I added a little chocolate sauce on a few of them. It’s really terrific just about any way you make it. Not only that, this is surely one drool-worthy dessert, uh breakfast.
I made this fantastic breakfast entree during the lock down months in late April. My husband loves pineapple so Banana Split anything has always been one of his favorites. This is a very sweet breakfast item, however. I highly recommend you serve it with some protein or other savory flavors or you may find it too sweet.
Banana Split Breakfast Crêpes will have you salivating before you even taste a bite! These lovely crêpes are awesome. I guarantee your family will want these on your weekend breakfast menus frequently. If you enjoy Banana Split Desserts, this is the next best thing. Seriously.
Every bite of Banana Split Breakfast Crêpes is so drool-worthy!
Banana Split Breakfast Crêpes are so sweet, it’s like eating a dessert!
We salivated over every bite of these luscious crêpes.
If desired, you can add chocolate sauce or pineapple filling on top before serving.
Here’s what I did.
I used these ingredients for the crepes. This recipe calls for 2% milk. I had to dilute the half-and-half to get the correct consistency.
Combine flour, sugar, baking powder and salt in a mixing bowl.
Add eggs and vanilla. (I’m making a double batch).
Add melted butter.
Add 2% milk.
Mix with an electric mixer until smooth.
Spray a non-stick skillet with cooking spray. Heat skillet over medium heat. Add about 1/3 cup of batter to hot skillet. Immediately rotate pan so crêpe batter fills the bottom of the skillet.
Fry 2 to 4 minutes and then flip over to other side and cook the bottom side for a couple of minutes more.
Stack crepes on a plate and keep in a low 200 degree oven to keep warm.
I used these ingredients for the banana split filling and garnishes.
Mash fresh pineapple with a potato masher until you achieve one cup of mashed pineapple. (You can also use canned pineapple).
Combine cornstarch ad sugar in a small saucepan.
Add mashed pineapple and water.
Stir ingredients to combine.
Bring mixture to a boil. Boil and stir for about 3 minutes or until mixture thickens. Remove from heat.
Place warm crêpe on top of a plate.
Add 1/4 to 1/3 cup of pineapple filling and spread on the bottom of the crêpe. Leave a one-inch border on the bottom.
Spread sliced bananas over top of pineapple filling.
Carefully begin rolling up crêpe.
Keep rolling carefully.
Roll up crêpe completely.
Add pineapple filling over top of the crêpes.
Sprinkle with walnuts.
Layer with sliced bananas. Add whipping cream and maraschino cherries, as desired.
Banana Split Breakfast Crêpes are terrific for a company or holiday breakfast.
Don’t Banana Split Breakfast Crêpes look scrumptious?
There are so many variations on how to assemble these delicious crêpes. Every version is wonderful.
Here’s the recipe.
BANANA SPLIT BREAKFAST CRÊPES
(Crêpes recipe inspired from Betty Crocker Cookbook, circa 1972; Pineapple filling and garnishes, my own concoction)
Banana Split Breakfast Crêpes
Equipment
- 1 crepe pan or 8-inch non-stick skillet
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 sauce pan
- 1 potato masher to mash pineapple
- measuring cups
- measuring spoons
- 1 spatula
- 1 plate to mash the pineapple
Ingredients
CRÊPES:
- 1 1/2 cups UNBLEACHED all-purpose flour
- 1 tbsp. granulated sugar
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 cups 2% milk
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 tbsp. unsalted butter melted
PINEAPPLE TOPPING:
- 1 cup fresh pineapple mashed, or crushed pineapple drained really well
- 1 cup granulated sugar
- 3 tbsp. cornstarch
- 1/3 cup water
GARNISHES:
- 2 to 3 large bananas sliced
- 10 oz. jar Maraschino cherries with stems rinsed, drained and patted dry
- 1/2 cup walnuts chopped (measure after chopping)
- 8 ounces Ready Whip whipped cream
- 1/4 cup powdered sugar
Instructions
CRÊPES:
- Measure flour, sugar, baking powder, and salt into a bowl.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- For each crêpe, lightly spray an 8-inch non-stick skillet.
- Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
- Cook until light brown; turn and brown on other side.
- Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
- Spread the edge of each crêpe with a few tablespoonfuls of pineapple topping leaving a one-inch border.
- Place slices of banana over top of the pie filling.
- Roll crêpe up carefully.
- Place on platter.
- Sprinkle each crêpe with powdered sugar.
- Spread a thin strip of pineapple topping down the middle of the crêpe.
- Garnish with banana slices.
- Sprinkle walnuts over top of the bananas.
- Spray whipped cream in the shape of a rose on each edge and the middle of each crêpe (3 total).
- Garnish the whipped cream rosettes with maraschino cherries.
- Yield: 12 crêpes.
PINEAPPLE TOPPING:
- Mash down pineapple until you get one cup.
- Combine cornstarch and granulated sugar in a saucepan.
- Add mashed pineapple and water.
- Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened.
- Remove from heat.
- Use to fill crêpes.
GARNISHES:
- Sprinkle garnishes over top of crêpes, as desired.
Notes
Crêpes recipe inspired from Betty Crocker Cookbook, circa 1972.
© Can’t Stay Out of the Kitchen
Nutrition
If you’re a pineapple or banana lover, this breakfast entree will rock your world!
Banana Split Breakfast Crêpes are so rich, it’s like eating dessert!
Are you ready for a forkful?
Yes, it’s definitely time for a bite.
You may also enjoy these delicious recipes!
Banana Split Breakfast Crêpes
Equipment
- 1 crepe pan or 8-inch non-stick skillet
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 sauce pan
- 1 potato masher to mash pineapple
- measuring cups
- measuring spoons
- 1 spatula
- 1 plate to mash the pineapple
Ingredients
CRÊPES:
- 1 1/2 cups UNBLEACHED all-purpose flour
- 1 tbsp. granulated sugar
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 cups 2% milk
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 tbsp. unsalted butter melted
PINEAPPLE TOPPING:
- 1 cup fresh pineapple mashed, or crushed pineapple drained really well
- 1 cup granulated sugar
- 3 tbsp. cornstarch
- 1/3 cup water
GARNISHES:
- 2 to 3 large bananas sliced
- 10 oz. jar Maraschino cherries with stems rinsed, drained and patted dry
- 1/2 cup walnuts chopped (measure after chopping)
- 8 ounces Ready Whip whipped cream
- 1/4 cup powdered sugar
Instructions
CRÊPES:
- Measure flour, sugar, baking powder, and salt into a bowl.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- For each crêpe, lightly spray an 8-inch non-stick skillet.
- Pour about 1/3 cup of the batter into skillet; immediately rotate pan until batter covers the bottom.
- Cook until light brown; turn and brown on other side.
- Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
- Spread the edge of each crêpe with a few tablespoonfuls of pineapple topping leaving a one-inch border.
- Place slices of banana over top of the pie filling.
- Roll crêpe up carefully.
- Place on platter.
- Sprinkle each crêpe with powdered sugar.
- Spread a thin strip of pineapple topping down the middle of the crêpe.
- Garnish with banana slices.
- Sprinkle walnuts over top of the bananas.
- Spray whipped cream in the shape of a rose on each edge and the middle of each crêpe (3 total).
- Garnish the whipped cream rosettes with maraschino cherries.
- Yield: 12 crêpes.
PINEAPPLE TOPPING:
- Mash down pineapple until you get one cup.
- Combine cornstarch and granulated sugar in a saucepan.
- Add mashed pineapple and water.
- Bring to a boil over low to medium heat and boil about two to three minutes, or until thickened.
- Remove from heat.
- Use to fill crêpes.
GARNISHES:
- Sprinkle garnishes over top of crêpes, as desired.