Banana Crepes

Banana Crepes are a sweet, but nostalgic journey. My first taste was at Palermo Viejo, a charming Argentinian restaurant in Louisville, Kentucky. While their parillada-style grilled meats were the stars of the show—just like the sizzling feasts you see on travel and food channels—the meal was never truly complete without dessert. Palermo Viejo offered several indulgent options, but my son always had his heart set on the banana crepes. Unfortunately, the restaurant closed its doors before I had the chance to ask for their recipe.

Recently, as my son and I reminisced about those unforgettable banana crepes, I decided it was time to recreate them at home. The idea seemed straightforward: make a crepe, whip up a luscious filling, combine the two, and pair it with a scoop of vanilla bean ice cream. I turned to a beloved family recipe for inspiration—my mom’s banana pudding. A few tweaks transformed it into the perfect filling. The crepes, however, were a different story and required a bit of patience and practice to get just right.

The Art of Crepe-Making

Crepes may not be difficult to make, but they are undoubtedly tricky. It’s a delicate dance of finding the right cooking temperature, timing, and finesse. The biggest challenge? Flipping them without tearing. I wish I could offer a magic tip for instant success, but the reality is that mastering crepes takes time and repetition. Before committing to the full dish, spend some time practicing the crepes themselves. Once you get the hang of it, the rest is a breeze!

Tips for Perfect Crepes

1. The Right Pan: Use a non-stick or seasoned crepe pan for best results. A flat, smooth surface makes spreading the batter evenly much easier.
2. Batter Consistency: The batter should be thin, almost like heavy cream. If it’s too thick, the crepes will turn out heavy. Too thin, and they’ll tear too easily.
3. Temperature Control: Keep the heat at medium. Too hot, and the crepes will brown too quickly before you can flip them; too low, and they won’t cook evenly.
4. Flipping Technique: When you see bubbles that don’t close on top, they’re ready to turn. Use a thin spatula to loosen the edges, then gently lift and flip.
5. Practice Makes Perfect: The first couple of crepes are usually “testers.” Don’t get discouraged—once you find your rhythm, it gets easier.

Making the Filling

While the crepe batter is resting, whisk together the milk, vanilla pudding mix and sweetened condensed milk until smooth and refrigerate.

Separately combine the heavy cream sugar and vanilla extract. Beat them until they form stiff, heavy peaks.

Fold the two mixtures together, dice and fold in the bananas. Refrigerate until ready to assemble.

Assembling the Banana Crepes

To assemble, place a dollop of the banana filling on each crepe, fold or roll them as you prefer, and top with a scoop of vanilla bean ice cream. For an extra touch, drizzle with caramel or chocolate sauce, and sprinkle with crushed nuts or a dusting of powdered sugar.

A Dessert Worth the Effort

Recreating Palermo Viejo’s banana crepes was a labor of love, but the joy on my son’s face made it all worthwhile. It’s more than just a dessert—it’s a reminder of cherished family moments and shared memories. So, if you’re looking for a dish that’s as nostalgic as it is delicious, give these banana crepes a try. They’re sure to become a new favorite at your table and if you like these, try the flan! Print