Gluten-free Friday: Banana and caramel crepes are a sweet and sticky treat

These crepes could work as breakfast or dessert, whenever you prefer to enjoy these delicious treats. The caramel sauce definitely adds a dessert feel, but you can decide when to serve them.

Crepes are a classic French dish similar to very thin pancakes. The beauty of crepes is their simplicity. Crepes can be sweet or savory, filled with cream, sauce, fruit and even vegetables. I opted for a sweet treat with these goodies.

I added mashed banana to the batter for fabulous flavor, then rolled the crepes, topped them with fresh banana and, as a final touch, drizzled them with homemade caramel sauce. You couldn’t ask for a better treat.

Gluten-free banana crepes with caramel sauce recipe

These delightful crepes make a lovely dessert. Add a bit more pizzazz to them by dusting them with powdered sugar. You could switch things up by stuffing them with fresh berries too.

Yields 6

Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes

Ingredients:

For the crepes

• 1-1/2 tablespoons melted butter
• 1/2 a banana, mashed, remaining banana cut into slices
• 2 eggs
• 1/3 cup milk
• 1/2 cup gluten-free flour
• 1/4 teaspoon salt

For the caramel sauce

• 1/4 cup butter
• 1/2 cup sugar
• 6 tablespoons heavy cream

Directions:

For the crepes

1. To a medium bowl, add the mashed banana. Add the eggs and milk, and whisk to combine.
2. Add the flour and salt, and continue to whisk until smooth (there will be slight chunks of banana, so the mixture won’t be completely smooth).
3. Use a pastry brush to lightly coat a large, nonstick skillet with the butter. Place over medium heat.
4. When the skillet is hot, add 1/4 cup of the mixture, and tilt the pan in all directions to help spread out the mixture. (It should be very thin.)
5. Let the batter cook for about 3 minutes. Carefully run a spatula around the edges, flip the crepe, and cook for just a few minutes or until the bottom begins to turn slightly golden.
6. Remove from the skillet, roll the crepe, set it aside, and keep warm. Continue until all the batter is used.
7. Add sliced bananas over the tops of the rolled crepes, and drizzle with the caramel sauce.

For the caramel sauce

1. To a saucepan over medium-high heat, add the butter and sugar. Mix together until the sugar dissolves. Stir constantly, and bring the mixture to a boil. After a few minutes, the mixture will turn a caramel color and thicken.
2. Remove the pan from the heat, and add the heavy cream a little at a time, whisking to incorporate it.
3. Allow the caramel to cool slightly, and then transfer it to a heat-resistant serving container.

More gluten-free recipes

Lemon meringue pie with homemade graham cracker crust
Blueberry-coconut bars
Waffles with strawberry-blackberry compote