These gluten-free banana crepes are almost bananas foster in a crepe. But I decided to balance the super sweet banana and sugar with the tang of some orange. The flavor combination is sublime!
Bananas are simmered in an orange juice, butter, brown sugar and cinnamon syrup ignited with a little orange liqueur and folded into a gluten-free crepe. It doesn’t get much better than that!
Try out some of my other sweet gluten-free crepe recipes,
Making the Gluten-Free Crepe Shells
I used to be so intimidated by the idea of making gluten-free crepes but this recipe changed my mind. The ingredients are very simple, just eggs, milk (dairy free subs work well), melted butter and salt (and a little sugar if you like your crepe shell sweet). That’s it. Put the ingredients in the blender and push the button.
I have used several different gluten-free flour blends for these gluten-free banana crepes and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
Here is my DIY gluten-free flour blend that I love for this banana crepes and many more of my gluten-free recipes
Which Pan to Use for Cooking Crepes
I highly recommend using a non-stick skillet. It will make your life so much easier. As long as you treat the pan with care, no metal utensils and no harsh scrubbers, it is a wonderful tool. My favorite pan for crepes is the one I use for omelettes. It is 8″ across at the top and the flat part is 6″ so it makes perfect, small dessert gluten-free crepes.
How to Cook the Crepes
You’ll notice in my photos that my gluten-free crepes are not browned. This is intentional. With a high egg content, crepes can get tough and if browned so I choose to keep them pale. Feel free to let yours get a little color if you prefer.
How Much Batter?
- In order to get the right amount of batter into the pan for each crepe, I use a 1/4 c liquid measuring cup which has markings for 4 tablespoons. Pour the right amount of batter in the measuring cup. For an 8″ pan use 2 Tbsps batter (2 tbsps is half of a 1/4 cup). For a 10″ pan use 3 Tbsps.
- If you use an 8″ pan there is more than enough batter for 8 crepes so don’t worry if you have to toss out a few before you get the hang of the technique. With a 10″ pan you’ll have just enough batter for 8 crepes.
Heat of the Pan for Crepes
- The heat of the pan is key, so here’s how to know if it’s the right temperature:
Heat the pan over a medium-high heat for 1-2 minutes. If your pan starts smoking, it’s too hot. Take it off the heat for a minute to let it cool down. Heavier pans may require more time. Splash a tiny bit of water on the pan. If it bubbles and evaporates right away it’s ready to go. Turn the heat down to medium-low.
- If your pan is not non-stick wipe on a very light coating of butter.
- Once the pan is hot and the batter is measured out, hold the pan in one hand and the measuring cup in the other. Pour the batter into the pan while also swirling the pan to spread the batter out evenly. If the the batter immediately forms tiny air pockets, your pan is too hot. Take it off the heat to cool down for a minute.
- Let the crepe cook for 1 minute or until the top is set and the edges start to pull away from the sides of the pan. Use a rubber spatula to gently lift the crepe and flip it supporting it with your fingers.
- Cook for 10 more seconds.
- Remove to a plate and cover. Continue this process and stack the crepes on the plate keeping covered.
Make the crepe shells ahead of time to make preparation for these gluten-free banana crepes easier, They do very well in the refrigerator for a week or for several months in the freezer. Wrap the crepes tightly in plastic wrap and then put into a zip top bag. They will stick together when cold, so warm the stack briefly (in the microwave works well) to make separating them more easy.