Banana Split Breakfast Crêpes

Teresa Ambra

Banana Split Breakfast Crêpes are out of this world! These heavenly crêpes are made like Banana Splits with a luscious pineapple filling, sliced bananas, walnuts, maraschino cherries and whipped cream. They're perfect for holiday or company breakfasts and will certainly wow your family and friends. If you enjoy breakfast crêpes, these crêpes will knock your socks off! Give this drool-worthy entree a try for your next family breakfast.

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Prep Time 30

Cook Time 20

Total Time 50

Course Breakfast

Cuisine American

Servings

Calories 692 kcal

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

NOTE: A larger skillet can be used if necessary. John makes 1 1/2 batches at a time which makes about 20 crepes. Easily serves 4-6.

NOTE: You can also spread warm crêpes with a thin layer of sour cream or butter and then a thin layer of your favorite jellies, jams or preserves. Roll up tightly and place on plate. Sprinkle heavily with powdered sugar. Serve. Another option is to substitute pie fillings or fresh fruit for the jelly if desired.

NOTE: This works best with cooking spray or oil. Butter is not recommended to fry the crêpes.

NOTE: I prefer using 2% milk in the recipe.

Crêpes recipe inspired from Betty Crocker Cookbook, circa 1972.

Nutrition

Calories: 692kcalCarbohydrates: 115gProtein: 11gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 108mgSodium: 272mgPotassium: 470mgFiber: 5gSugar: 75gVitamin A: 621IUVitamin C: 17mgCalcium: 214mgIron: 3mg

Keyword banana split, bananas, breakfast, brunch, cherries, pineapple, walnuts

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