Banana Dairy Milk Crepes Recipe: Easy Filling, Folding & Sauce Ideas

If you’re looking to elevate your weekend brunch, surprise a loved one with breakfast in bed, or whip up an easy dessert that feels elegant without being fussy, this banana Dairy Milk crepes recipe is just what you need. Light, golden crepes wrap around slices of ripe banana and melted Dairy Milk chocolate to create a dreamy combination of warmth, softness, and sweet indulgence. The best part is that it’s endlessly customizable with folding styles and drizzle worthy sauces that make it look cafe worthy. This recipe is simple enough for beginners and fancy enough to serve on special occasions.

Ingredients:

For the crepes:

• 1 cup all purpose flour
• 2 eggs
• 1 1/2 cups milk (dairy or plant based)
• 1 tablespoon melted butter or oil (plus extra for cooking)
• 1 tablespoon sugar (optional)
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the filling:

• 2 ripe bananas, sliced
• 100 g Cadbury Dairy Milk chocolate, chopped or broken into small pieces
• Optional: 1 tablespoon butter (for sauteing bananas)

For the sauce options:

• Chocolate sauce: Melt remaining Dairy Milk chocolate with a splash of milk
• Caramel sauce: Store bought or homemade
• Nut butter drizzle: Peanut, almond, or hazelnut spread thinned with a bit of warm water or milk
• Honey or maple syrup for a lighter topping

Method:

1. In a mixing bowl, combine the flour, eggs, milk, melted butter, vanilla, sugar if using, and salt. Whisk until smooth and lump-free. You can also blend everything in a blender for a quicker and smoother result.
2. Let the batter rest for 30 minutes. This helps the gluten relax, resulting in soft and pliable crepes. Resting also allows the flour to absorb the liquid fully, improving texture and cookability.
3. Heat a non stick pan over medium heat and brush lightly with oil or butter. Pour in about 1/4 cup of batter and swirl the pan immediately to coat it in a thin, even layer. Cook for 2 minutes until the underside is lightly golden. Flip carefully and cook the other side for 45 seconds.
4. Transfer to a plate and repeat with the remaining batter, stacking crepes between sheets of parchment or a clean kitchen towel to keep them soft.

5. While the crepes are cooking, prepare your banana and Dairy Milk filling. Simply slice bananas and chop chocolate. Lay them directly into the crepe before folding. The warm crepe will melt the chocolate slightly.

ORIn a pan, melt a tablespoon of butter and lightly saute banana slices until golden and caramelized. Add chopped Dairy Milk to the pan and stir just until it begins to melt, creating a gooey filling.Either way, the sweet bananas and melted chocolate make for a luscious, melt in the mouth combo.

6. Now it’s time to fold. There are several options here:

1. Classic fold (triangle): Spread filling over one half of the crepe. Fold it in half, then fold again into a triangle.
2. Roll up: Spread filling down the center. Roll the crepe like a cigar for easy, grab and go serving.
3. Pocket fold: Place filling in the center. Fold all four edges inward to form a square pocket.
4. Stack: Layer crepes with banana and chocolate filling between each, then slice like a cake.
7. Once filled and folded, place crepes on serving plates and drizzle with your choice of sauce. Sauce ideas include:

1. Chocolate drizzle: Melt remaining Dairy Milk with a splash of milk until smooth and glossy
2. Caramel swirl: Pairs beautifully with banana for a banoffee style finish.
3. Nutty touch: Warm peanut or hazelnut butter, thinned with water or milk, makes for a protein rich topper.
4. Drizzle with honey or maple syrup and scatter with chopped nuts or granola.
8. Garnish options include:
   1. A dusting of powdered sugar
   2. Fresh mint leaves
   3. A few extra banana slices or berries
   4. Crushed nuts for crunch
   5. Whipped cream or vanilla ice cream for dessert style service
9. The crepe batter can be made a day in advance and stored covered in the fridge. Stir before using. Cook and store crepes between parchment sheets in an airtight container in the fridge for up to 2 days. Warm gently before filling. Most chocolate or caramel sauces can be made ahead and stored in the fridge. Reheat gently before drizzling. This makes it ideal for assembling quickly on busy mornings or for impressing guests without last-minute stress.