Go Back
+ servings
Melt-in-your-mouth coconut crepes and a sweet caramelized banana sauce are a match made in heaven in these killer crepes! They're gonna steal the show at any brunch!
Add to Collection
Print Pin
5 from 1 vote

Coconut Crepes with Caramelized Banana Sauce

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 -8 servings



  • 3/4 cup coconut milk
  • 1/2 cup water
  • 1 tablespoon coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup white whole wheat flour

Caramelized Banana Sauce:

  • 1/4 cup butter
  • 1/2 cup coconut sugar or brown sugar
  • 1 tablespoon agave syrup
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons dark rum
  • 3 large ripe but slightly firm bananas, sliced
  • Toasted coconut for serving
  • Powdered sugar for serving


  • Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
  • Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter. Keep crepes warm.
  • Make the sauce: In a medium saucepan over medium-high heat, melt butter then whisk in sugar, agave, cinnamon, and rum. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add bananas to sauce, stirring until coated. Remove from heat.
  • Assemble the crepes. Fold each crepe in quarters and top with banana sauce. Sprinkle with coconut and dust with powdered sugar. Enjoy!