Banana Bournville Crepes: How To Keep Them Light & Fold-Friendly

Flaky, flat, crispy, and soft — crepes have almost everything you can ask for from a delightful dessert snack that doesn't feel too heavy on the stomach, is fun to eat whenever you want, and can be made in just a few steps. Whether you like it thick or thin, soft or crunchy, layered or rolled, crepes are just perfect to eat any way you want. It tastes especially good when you pair it up with other desserts.

There are many flavors of crepes but the one that actually satisfies you to the core is certainly banana and chocolate. Banana brings its satisfying sweet flavor with the benefits of fiber and potassium, making crepes a perfect treat to curb your cravings. On the other hand, chocolate makes things sweeter and deeper with its heavenly cocoa notes. The combination of these two flavors feels like a match made in heaven. When combined in crepes, these flavors give you the satisfaction and comfort you need.

Crepes at cafes are just too perfect that making it at home might seem like too much of a challenge for you. However, with the right tips and tricks in your hand, you can make perfectly foldable crepes without putting in much effort. With this recipe for banana Bournville crepes, you can prepare a perfect, cafe-style crepe recipe at home with just a few simple steps. The recipe is followed by detailed tips on how you can make the crepes crispy yet foldable. Follow the recipe and make it at home today.

Recipe For Banana Bournville Crepes:

Ingredients:

For the Crepe Batter:

• 1 cup all-purpose flour
• 1 ½ cups milk (room temperature)
• 1 ripe banana (mashed smooth)
• 1 tbsp melted butter or oil
• 1 tsp vanilla extract
• 1 tbsp sugar
• Pinch of salt

For the Filling:

• 1–2 ripe bananas (sliced)
• 50g Cadbury Bournville chocolate (chopped or broken into small pieces)
• 1 tsp butter (for caramelizing bananas)
• 1 tbsp brown sugar (optional)

For Garnish (optional):

• Extra melted chocolate
• Chopped nuts
• Powdered sugar

Method:

Step 1: Prepare the Crepe Batter

Take a large mixing bowl and mash the ripe bananas in it until smooth and even. To this, add milk, vanilla extract, sugar, and a pinch of salt. Whisk it well to combine the wet ingredients.

Once mixed, add the flour and whisk well until you get a smooth and pourable batter similar to the consistency of a pancake batter but a little thin. Stir in melted butter and set aside.

Step 2: Rest the Batter

Cover the bowl with a tight fitting lid and let it rest for about 15 to 20 minutes to let the flour hydrate and the batter bloom. The batter will become loosen a little bit, this will help creating soft and easy-to-spread crepes.

Step 3: Cook the Crepes

Heat up a non-stick skillet in medium and grease it with butter. Pour a ladle of batter and swirl it to spread to a thin layer. Cook it for 1 to 2 minutes until the edges lift up. Flip and cook on the other side for 30 to 60 minutes. Repeat until all the batter is empty.

Step 4: Caramelize the Bananas

Take a small pan and melt 1 teaspoon of butter. Add sliced bananas and brown sugar then cook for 1 to 2 minutes. The bananas will get caramelized and soft.

Step 5: Fill the Crepes

Place a few caramelized banana slices in the crepes followed by a drizzle of melted and chopped Bournville dark chocolate.

Step 6: Fold and Garnish

Fold the crepes in halves or cones. Drizzle with melted chocolate or sprinkle with nuts and powdered sugar, if desired. Add a scoop of ice cream too if you are making a cone.

Tips to Keep Banana Bournville Crepes Light & Fold-Friendly:

1. Use a Runny Batter

Making the batter runny will help you create thin crepes without the need to spread it out. Add some extra milk to loosen the batter.

2. Let the Batter Rest

Resting for at least 15 minutes helps gluten relax and gives the flour time to absorb the liquid, leading to softer, more pliable crepes that don’t tear when folding.

3. Don’t Overcrowd the Pan

Use just enough batter to thinly coat the pan. Too much batter makes thick, pancake-like crepes that are hard to fold.

4. Low-Medium Heat Is Best

Keep the flame on low to medium. This allows the crepe to cook through without browning too fast or drying out.

5. Non-Stick Pan is Crucial

A lightweight non-stick pan ensures crepes release cleanly and cook evenly. Light greasing before each crepe helps prevent sticking.

6. Fold While Warm

Fill and fold the crepes while they’re still warm and pliable to avoid cracking or tearing.