Crepes With Honey, Bananas & Cashews

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“This recipe appeared in one of our local newspapers and caught my eye for a nice brunch or as a desert. This delightful combination gives a new twist to serving and enjoying a crepe.”
12 crepes

Ingredients Nutrition


  1. In a bowl, add eggs, egg yolks, water and milk and beat until well incorporated.
  2. In a separate bowl, sift flour and salt and gradually add egg mixture, beating contiuously until well blended.
  3. Finally, beat-in melted butter, making sure mixture is smooth. (You may need to strain through a sieve to remove any lumps.).
  4. Cover bowl with plastic wrap and place in refrigerator for one hour.
  5. Stir again before using.
  6. Preheat a heavy-bottom, non-stick, 8 inch frying pan to medium-high heat.
  7. Add 1 tablespoon of olive oil to pan and heat to medium-high heat.
  8. Pour about 1/4 cup of crepe batter or more if required to cover the bottom of the frying pan.
  9. Swirl in circles to spread batter over the entire bottom of pan.
  10. (You do not want a thick crepe.).
  11. Cook for 1 - 2 minutes on each side until lightly browned.
  12. Place crepes one on top of the other as they are cooked and set aside.
  13. Continue to cook crepes with remaining batter and adding one tablespoon of olive oil before cooking each crepe.
  14. To serve, lay a crepe flat on a platter, spread with peanut butter and honey.
  15. Using a half banana for each crepe, slice the bananas and place slices in the front edge nearest you, keeping the bananas about 2 inches in from each edge.
  16. Start to roll the crepe over the bananas, then fold sides to the middle of the crepe.
  17. Continue to roll crepe to the end.
  18. Drizzle rolled crepes with honey and sprinkle with crushed cashews.
  19. Serve with ice cream or whipped cream if desired.

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