If you’re craving a decadent breakfast, these Lithuanian crepes are the answer. Thin, homemade crepes are stuffed with sweet bananas and melty chocolate, then pan-fried until golden and crisp. These banana crepes are the kind of treat that feels fancy but is actually super easy to make—perfect for slow mornings or anytime you need a little indulgence.
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Lithuanian Crepes: We Love Them!
In Lithuania, crepes are a big deal. We stuff our delicate crepes with all kinds of fillings - sweet crepes with sweet farmer’s cheese or apple purée, and savory crepes with shredded meat or ham and cheese.
While most people think of them as breakfast food or a delicious dessert, in my family, we happily ate them for lunch or dinner (we’ve all got a serious sweet tooth!).
This banana and chocolate crepe filling is perfect for kids who love sweet crepes, but honestly, it works just as well for a special Valentine's Day breakfast. Who can resist warm, melty chocolate and sliced banana wrapped in a golden crepe?
Ingredients Notes
This recipe includes a basic Lithuanian crepe recipe as well as the banana and chocolate filling. Very simple ingredients, ultimate decadence!
- eggs: we used large eggs.
- sugar: white granulated sugar or caster sugar.
- neutral oil: or melted butter.
- milk: we used whole milk (full-fat milk).
- all-purpose flour: also known as plain flour.
- ripe bananas: very sweet, slightly soft, but the flesh shouldn't be going brown.
- semi-sweet chocolate: dark chocolate, chopped up into small pieces. You can use milk chocolate if you like things a little sweeter.
- You will also need Greek yogurt or sour cream and some powdered sugar to serve.
Find the ingredient quantities and detailed instructions in the recipe card at the bottom of the post.
Step-By-Step Method
Step 1: Mix The Crepe Batter
1. In a jug, or a medium bowl, whisk the eggs, sugar, oil and half of the milk.
2. In a separate bowl, mix the flour and a pinch of salt.
3. Add the dry ingredients into the wet ingredients and, using a balloon whisk, mix vigorously, until you have a smooth paste with no dry pockets of flour.
4. Then gradually pour in the rest of the milk, until you have thin crepe batter.
5. Cover the bowl, and let the batter rest for 20 minutes in order for the flour to fully hydrate.
Step 2: Cook The Crepes
1. Heat a large skillet (non-stick frying pan) or crepe pan over medium heat. Brush the base of the pan with a little oil or use a cooking spray.
2. Mix the smooth batter again, and if it's looking a little too thick, add a splash of milk or cold water.
3. Pour a ladleful of the crepe batter into the center of the pan and distribute it across the base by moving the pan in a circular motion.
4. Cook the crepe on the first side for 50-60 seconds, or until the edges start coming away from the pan and turn slightly crispy.
5. Flip the crepe and cook on the second side for 30–50 seconds. Note that the first crepe is very likely to turn out right!
6. Repeat with the remaining batter and stack crepes on a plate as you carry on.
Step 3: Assemble and Cook
1. To assemble, arrange banana slices in the center of each crepe, overlapping the slices a little.
2. Scatter the chopped up chocolate on top, and fold one side of the crepe over the filling. Then roll it into a tube, taking care that the filling doesn't fall out the sides. Repeat with the rest of the crepes.
3. Heat a little oil and/or butter in a large frying pan, that fits the length of your crepes.
4. Add the rolled up banana crepes to the pan, and cook over medium heat for 2-3 minutes on each side, until golden brown and the chocolate inside melts.
SERVING SUGGESTIONS: Serve with a dusting of powdered sugar and yogurt or sour cream. If you're serving at breakfast, you will probably need 2 per person, but if it's a dessert after a filling meal, one will be more than plenty.
Variations
Here are a few variations that I've seen other Lithuanian families do differently:
- Make caramelized bananas, by rolling the slices in a little bit of brown sugar and frying them in the pan to soften and brown, before rolling them into crepes. These are even more indulgent, and can be served with whipped cream or a scoop of vanilla ice cream as a decadent dessert.
- Spread your favourite chocolate hazelnut spread on the crepe instead of using chocolate.
- Spread some peanut butter on the crepe, add the sliced banana, and dot a little jam around!
- Skip the chocolate, fill your crepes with bananas and drizzle everything with maple syrup - simple!
Storage
You can make the crepes a day in advance and, once cooled to room temperature, store them covered or in an airtight container in the fridge. But don’t assemble them ahead of time—the bananas will turn brown and mushy, and no one wants that. For the best taste and texture, fill and pan-fry the crepes just before serving.
More Lithuanian Pancake Recipes
Banana Crepes With Chocolate
Ingredients
- 1 eggs large
- 1 teaspoon sugar
- 1 tablespoon neutral oil
- 250 ml (1 cup) milk
- 100 g (¾ cups + 1 tbsp) all-purpose flour
Banana Filling:
- 3 ripe bananas sliced
- 50 g (¼ cup) semi-sweet chocolate chopped up into small pieces
To Serve:
- Greek yogurt or sour cream
- powdered sugar
Instructions
- In a jug, or a medium bowl, whisk the eggs, sugar, oil and half of the milk.
- In a separate bowl, mix the flour and a pinch of salt.
- Add the dry ingredients into the wet ingredients and, using a balloon whisk, mix vigorously, until you have a smooth paste with no dry pockets of flour.
- Then gradually pour in the rest of the mik, until you have thin crepe batter.
- Cover the bowl, and set it aside for 20 minutes in order for the flour to fully hydrate.
- Heat a large non-stick frying pan or crepe pan over medium heat. Brush the base of the pan with a little oil.
- Pour a ladleful of the crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.
- Cook the crepe on the first side for 40-50 seconds, or until the edges start coming away from the pan and turn slightly crispy.
- Flip the crepe and cook on the second side for 30–50 seconds. Note that the first crepe is very likely to turn out right!
- Repeat with the rest of the batter, stacking the cooked crepes on a plate.
Assemble and Cook
- To assemble, arrange sliced bananas in the centre of each crepe, overlapping the slices a little.
- Scatter the chopped up chocolate on top, and fold one side of the crepe over the filling. Then roll it into a tube, taking care that the filling doesn't fall out the sides. Repeat with the rest of the crepes.
- Heat a little oil and/or butter in a large frying pan, that fits the length of your crepes.
- Add the rolled up banana crepes to the pan, and cook over medium heat for 2-3 minutes on each side, until golden brown and the chocolate inside melts.
- Serve with a dusting of powdered sugar and yogurt or sour cream.
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