Bananas Foster Crepes with Rumcaramel Sauce Toasted Pecans

Q: What are Banana Foster Crepes and how are they different from the classic Bananas Foster?

Banana Foster Crepes take the caramelized bananas and rum‑caramel sauce of the New Orleans classic and wrap them in thin French crepes instead of serving over ice cream alone. The crepes add a delicate, pancake-like texture and make the dish easier to plate for brunch or dinner parties while keeping the same warm, boozy flavours. It’s essentially the same rich filling presented in a lighter, more elegant package.

Banana Foster Crepes My Favorite RumCaramel Brunch Treat

By Fia MartinezSeptember 29, 2025

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4.00 (1 Ratings)

Table of Contents

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Quick Hook

Banana Foster Crepes made me fall in love with brunch. Oh my gosh, they smell heavenly when cooking.
Caramelized bananas, dark rum, and toasted pecans sing.

Brief Overview

This riff comes from the New Orleans classic Bananas Foster.
Brennan’s made it famous in the 1950s. Fun fact: Bananas Foster debuted in 1951.

Skill level is medium. Total time: about 1 hour 15 minutes.
Makes eight crepes. Serves four people comfortably.

Main Benefits

Bananas add potassium and natural sweetness. This is a slightly healthier dessert option than heavy cakes.
It works as breakfast crepe inspiration or brunch dessert crepes.

This riff mixes Bananas Foster with homemade crepes.
Think sweet crepes with rum caramel sauce and warm spice.

Use a classic French crepe batter recipe for silky, thin results.
Want a flambé bananas recipe? You can do that.

Honestly, I almost set off my smoke alarm once.
Safety: flambé carefully. Keep a lid nearby.

What makes this special is the contrast. Paper thin crepes meet gooey sauce and crunchy pecans.
Top with toasted pecans topping for great texture.

A scoop of vanilla ice cream finishes everything perfectly.
This dish feels elegant. It’s still quick enough for weekends.

Personal note: I love making these for friends. They always ask for the rum caramel sauce recipe. One time I swapped coconut rum for fun.
It tasted tropical and surprisingly grown-up.

Next up: ingredients and simple steps. I’ll walk you through the French crepe batter recipe. We’ll toast pecans, caramelize bananas, and assemble warm crepes.
Ready? Let’s move to the ingredients.

Ingredients & Equipment

Oh my gosh, Banana Foster Crepes are my guilty brunch joy. Bananas Foster started in New Orleans in 1951 . That little fact always wows guests.

This section lists everything you need. Simple. Clear. Ready.

Main Ingredients

For the crepes:

1 cup all-purpose flour (125 g) — use unbleached, fine texture.
2 large eggs
1 1/4 cups whole milk (300 ml) — full fat for best flavor.
2 tbsp granulated sugar (25 g) — optional for sweet crepes.
2 tbsp unsalted butter, melted (28 g) — European butter is great.
1/4 tsp fine salt
1 tsp vanilla extract — optional.
Oil or extra butter for cooking, about 1 tsp per crepe .

For the Bananas Foster filling:

3 tbsp unsalted butter (42 g) — real butter, not margarine.
1/4 cup packed dark brown sugar (50 g)
1/2 tsp ground cinnamon
Pinch of fine salt
3 medium ripe bananas (about 360 g peeled) — ripe, spotted, not mushy.
2 tbsp dark rum (30 ml) or banana liqueur.
1 tsp vanilla extract
1 tbsp heavy cream (15 ml) — optional, for glossy sauce.

For garnish:

1/2 cup toasted pecans, chopped (60 g) — toasted for crunch.
Vanilla ice cream or whipped cream. Confectioners’ sugar optional.

Seasoning Notes

Bananas Foster Crepes with Rumcaramel Sauce Toasted Pecans presentation

Essential spice combo: cinnamon plus a pinch of salt. It wakes the sugar. Enhancers: a splash of vanilla. A knob of butter for richness.

Aromatics: toasted pecans add a roast note. Quick swaps: use coconut oil for butter. Use oat milk for dairy-free. If you skip rum, add 2 tbsp orange juice and a drop of brandy extract.

Equipment Needed

8 10 inch (20 25 cm) nonstick crepe pan or skillet.
Blender or whisk and mixing bowl.
Ladle (2 3 tbsp) for pouring batter.
Thin spatula for flipping crepes.
10 12 inch heatproof skillet for caramelizing bananas.
Long handled lighter for flambéing (optional). Use a metal baking sheet to move pan away.

Common alternatives: use a well seasoned small skillet. Use a fork if no ladle. A mug works for batter pouring.

I once flambéed in pajamas. Don’t do that. Be safe. These crepes make awesome Brunch dessert crepes. They also work as Breakfast Crepe Inspiration.

Try them and laugh when guests ask for seconds.

Fun fact: Bananas Foster was born in 1950s New Orleans. I still get goosebumps when I pour the rum. Try these Banana Foster Crepes for a brunch that feels fancy but isn’t fussy.

Prep Steps

Lay out everything first. Wash fruit, toast pecans, and measure sugar. This is the essential mise en place. It saves panic when the pan is hot.

Rest the crepe batter for 30 minutes . That makes smoother, more flexible crepes. Honestly, I once skipped resting. They tore. Don’t do that.

Safety first with flambé. Keep a lid close. Turn off vents. Use a long lighter. If flames scare you, simmer the rum instead.

step-by-step Process

Make batter and chill. Blend until smooth. Batter should be thin like heavy cream.
Toast pecans until fragrant, about 2– 4 minutes . Chop and set aside.
Heat crepe pan over medium. Butter lightly. Pour 2 3 tbsp batter, swirl thin. Cook 30 60 seconds until edges lift.
Flip and cook 10 20 seconds more. Look for pale golden spots. Crepes must be pliable.
In a skillet, melt butter and brown sugar. Add bananas. Cook 1– 2 minutes until golden and glossy.
Add rum off heat, then flame with care. Let flames die. Sauce should coat bananas.

Visual cues: crepes with faint gold spots. Bananas with caramel edges. Sauce glossy and thick. If sauce is watery, reduce 30 seconds.

Critical temperatures: hold finished crepes in a low oven at 175° F ( 80° C) . This keeps them soft.

Pro Tips

Use a blender for the French crepe batter recipe. It makes silky batter in 10 15 seconds . Heat control matters. Too hot and crepes brown too fast.

Too cool and they stick. Common mistakes: overmixing batter; overcrowding bananas; adding too much rum. make-ahead: make batter and pecans a day ahead.

Keep batter chilled up to 24 hours . Warm sauce just before serving.

I love serving these with a scoop of vanilla and toasted pecans topping. It feels indulgent. Try it for brunch dessert crepes this weekend. You’ll smile.

Recipe Notes

Oh my gosh, these Banana Foster Crepes are pure joy. I still remember my first flop. Crepes stuck, sauce burned. Now I nail them most weekends.

Serving Suggestions

Serve simply and pretty. Fold warm crepes over a spoonful of Bananas Foster . Top with toasted pecans topping and a scoop of vanilla ice cream.

For brunch, pair with espresso or sparkling wine. For a lighter touch, serve with a small arugula salad. This is classic Brunch dessert crepes energy.

Think of this as your Breakfast Crepe Inspiration .

Storage Tips

Store leftovers promptly. Keep crepes and filling in separate airtight containers. Refrigerate up to two days. Freeze crepes flat, parchment between layers.

Freeze up to one month. To reheat, warm in a low oven at 175° F / 80° C for 8 10 minutes.

Microwave for 20 30 seconds if you must. Reheat sauce gently on low. Don’t boil the sauce. It separates easily.

Variations

Want vegan? Use plant milk and vegan butter. This gives tasty Homemade Crepes without dairy. Try adding cocoa to batter for chocolate banana vibes.

Use coconut rum and shredded coconut for a tropical spin. Swap pecans for almonds in season. In autumn, add a pinch of nutmeg.

These swaps keep the rum caramel feel.

Nutrition Basics

This dish is indulgent but honest. One serving is about 500 calories. It offers protein from eggs and milk. Bananas add potassium and fiber.

The rum caramel sauce adds sugar and richness. Toasted pecans bring healthy fats and crunch. Consider smaller portions to balance treats with nutrition.

I once tried a daring Flambé bananas recipe move. The flame surprised me. Lesson learned: keep calm. Flambé is optional. Simmer the rum instead.

If you love Sweet Crepes and a solid French crepe batter recipe , this one delivers. It’s cozy. It’s showy.

It’s totally worth the little effort. Go make them for someone you love. You’ll smile.

Bananas Foster Crepes Irresistible RumCaramel Toasted Pecans

Frequently Asked Questions

What are Banana Foster Crepes and how are they different from the classic Bananas Foster?

Banana Foster Crepes take the caramelized bananas and rum-caramel sauce of the New Orleans classic and wrap them in thin French crepes instead of serving over ice cream alone.

The crepes add a delicate, pancake like texture and make the dish easier to plate for brunch or dinner parties while keeping the same warm, boozy flavours. It’s essentially the same rich filling presented in a lighter, more elegant package.

Why do my crepes tear or stick, and how can I fix that?

Tears and sticking usually mean the pan isn’t at the right temperature or the batter is too thick. Use a well-heated, lightly buttered nonstick pan over medium heat and thin the batter with a tablespoon of milk at a time until it runs like heavy cream; also rest the batter for 30 minutes to relax the gluten.

Cook quickly edges should lift and the center set before flipping and wipe the pan between crepes if residue builds up.

Do I have to flambé the rum in Banana Foster Crepes, and if I do, how do I stay safe?

Flambéing is optional and mostly theatrical; simmering the rum briefly achieves the same cooked-off flavour if you’d rather skip the flame. If you do flambé, use a long lighter, keep vents off, stand back, have a lid ready to smother flames, and don’t add lots of extra spirit to a searing pan.

For a safer alternative, remove the pan from heat, add the rum, then return very briefly to low heat to evaporate alcohol without lighting it.

Can I make Banana Foster Crepes ahead of time and what’s the best way to store and reheat them?

Make crepes ahead and store them separately from the bananas and sauce: stack crepes with parchment between each and wrap in cling film; they keep 2 3 days in the fridge or up to 2 months frozen.

The banana-sauce is best used same day store it in an airtight container for up to 24 hours and rewarm gently in a skillet; reheat crepes briefly in a low oven (about 80°C/175°F) or in a dry skillet to avoid sogginess. Keep toasted pecans and any ice cream separate until serving to preserve texture.

Are Banana Foster Crepes suitable for special diets and how can I make them lighter or allergy-friendly?

The standard recipe is fairly rich (roughly 500 kcal per serving with notable sugar and fat), and contains gluten, dairy, nuts (pecans) and optional alcohol. For dairy-free or vegan versions use plant milk and vegan butter, swap flour for a gluten-free blend, omit or replace pecans with toasted seeds, and skip the rum or simmer it to remove alcohol; to cut calories, reduce butter and sugar in the sauce and skip the ice cream.

Always label allergens if serving guests, and consider portion control for a lighter treat.