These Chocolate Crepes with Caramelized Bananas & Whipped Espresso Cream are a luxurious twist on the classic French dessert. Light and tender chocolate crepes are rolled with a bold espresso-infused whipped cream and crowned with buttery caramelized bananas. Whether served as an elegant brunch item or a refined evening dessert, this dish delivers a perfect harmony of deep cocoa, rich cream, and fruity sweetness.

Why You’ll Love This Recipe

This recipe offers a decadent blend of flavors and textures that’s both elegant and comforting. The chocolate crepes are delicate yet rich, while the espresso whipped cream adds a light, coffee-kissed contrast. The caramelized bananas bring a silky, golden finish with hints of brown sugar, cinnamon, and optional rum for a touch of indulgence. Beautifully plated and easy to make ahead, this dish elevates any occasion with its café-style charm.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Crepes:

1 cup whole milk
2 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1 tablespoon melted butter
Pinch of salt
Butter for greasing the pan

For the Whipped Espresso Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon espresso powder
1/2 teaspoon vanilla extract

For the Caramelized Bananas:

3 ripe bananas, sliced
2 tablespoons unsalted butter
1/4 cup brown sugar
1 tablespoon rum (optional)
Pinch of cinnamon

directions

Make the Crepe Batter:
In a blender, combine the milk, eggs, flour, cocoa powder, sugar, melted butter, and salt. Blend until smooth and lump-free. Chill the batter in the refrigerator for 30 minutes.
Cook the Crepes:
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of the batter into the pan, swirling to evenly coat the surface. Cook each crepe for 1–2 minutes per side until set and lightly browned. Stack on a plate and keep warm.
Prepare the Whipped Espresso Cream:
In a chilled bowl, whip the heavy cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form. Transfer to a piping bag for easy filling.
Make the Caramelized Bananas:
In a skillet, melt the butter over medium heat. Stir in the brown sugar and cook until bubbly. Add the banana slices, cinnamon, and rum (if using), and cook for 2–3 minutes until bananas are golden and coated in caramel.
Assemble the Crepes:
Pipe or spoon the whipped espresso cream onto the center of each crepe. Roll or fold the crepes, then top with warm caramelized bananas and drizzle with any remaining sauce from the pan.
Serve:
Serve the crepes warm or chilled, optionally garnished with shaved chocolate, a dusting of powdered sugar, or an extra swirl of whipped cream.

Servings and timing

Servings: 6 crepes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories per Serving: 325 kcal

Variations

Nutty Twist: Add toasted pecans or walnuts to the caramelized bananas for crunch.
Alcohol-Free: Omit the rum without sacrificing flavor—vanilla or almond extract can be added for depth.
Mocha Cream: Add a spoonful of cocoa powder to the espresso cream for a mocha flavor.
Tropical Version: Use coconut cream in place of heavy cream and add a sprinkle of toasted coconut.
Make It Savory: Omit the sugar and cocoa in the crepes and use the base recipe for savory fillings.

storage/reheating

Store crepes (unfilled) stacked between parchment sheets in an airtight container in the refrigerator for up to 2 days. The whipped cream can be made a day in advance and stored in a sealed container. Caramelized bananas are best served fresh but can be gently reheated in a skillet. Assemble the crepes just before serving for the best texture.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance. Just whisk briefly before cooking.

Can I freeze the crepes?

Yes, wrap individual crepes in parchment and freeze in a zip-top bag. Thaw and reheat in a skillet or microwave.

How do I get my crepes thin and even?

Use a non-stick skillet and swirl the batter quickly to evenly coat the bottom of the pan.

What can I use instead of espresso powder?

You can substitute instant coffee granules or omit for a classic vanilla whipped cream.

Can I use plant-based alternatives?

Yes, use coconut or oat cream for the filling and a dairy-free butter for cooking.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder works best for a classic chocolate flavor.

Can I double the recipe?

Yes, both the batter and fillings can be easily scaled for a larger group.

How do I keep crepes warm while cooking?

Place cooked crepes on a plate covered with foil or in a low oven (200°F/95°C) until ready to serve.

Are these crepes sweet enough for dessert?

Yes, the cocoa in the crepe, the sweet whipped cream, and bananas provide just the right amount of sweetness.

What’s the best pan to use?

A non-stick skillet or a dedicated crepe pan ensures thin, evenly cooked crepes with easy release.

Conclusion

Chocolate Crepes with Caramelized Bananas & Whipped Espresso Cream are an indulgent and elegant way to elevate your brunch or dessert table. With a balance of rich flavors, smooth textures, and a striking presentation, these crepes bring the feel of a high-end café into your own kitchen. Whether you’re celebrating or simply treating yourself, this recipe is sure to impress and delight.