The best crepe pancakes filled with caramel & bananas

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crepe pancakes filled with caramel and bananas

These crepe pancakes filled with caramel and bananas are a nostalgic recipe that takes me straight back to my youth. Caramel and banana is a delicious combination and I have used store-bought caramel treat for convenience (and becasue its so thick and delicious).

I have fond memories of eating something similar to this at a pancake place in Mowbray many years ago but I can’t remember the name. When I refer to pancake, it is in the South African context which is along the European lines of a crepe and not an American-style thicker pancake. 

crepe pancakes filled with caramel and bananas

Pancakes are pretty versatile and are wonderful served simply with cinnamon sugar and a squeeze of lemon but I love the combination of fresh bananas with caramel. Rolled up in a pancake it’s pure heaven for me. Warmed even better. A dollop of vanilla ice cream to finish off this dish is a must.

As far as pancakes (crepes) go, I have been on a mission to find the perfect recipe. With only four ingredients, how hard could it be? I found my mom’s recipe but it had such huge quantities which were difficult to divide, so I turned to two well-known international celebrity chefs for their recipes and was disappointed in both.

One was too fluffy and the other too eggy with crisp edges. I just wasn’t winning, I tweeted about my dilemma and a friend alerted me to his favourite recipe by well-known South African foodie Peter Veldsman from his book ‘Food of the Century’. It is one of the best-tasting crepe recipes I’ve found with a lovely texture that holds a filling very well.

crepe pancakes filled with caramel and bananas

So I had pancakes coming out of my ears last week but I am so thrilled to have found this amazing recipe. It’s a keeper. It’s fantastic in a savoury dish too, so watch this space for my chicken, leek, mushroom and Parmesan bake.

This is the last recipe in the series that Sasko has asked me to do using their fabulous range of flours. I have enjoyed it all so much (the flour and the recipe creation).

crepe pancakes filled with caramel and bananas

Tips & tricks to make perfect crepe pancakes

When mixing the batter use a food processor, electric whisk or a hand-held blender. You want to work hard and get all the lumps out.

Pancakes are best made in a very good non-stick frying pan, one with all the teflon intact. I also find that they work best with very little butter or oil as too much tends to make the batter drag across the pan when you swirl instead of coating it perfectly.

I grease the pan lightly for the first 2 pancakes and then leave it ungreased for the rest. It seems to develop as you go. It’s a total mystery why the first 1 – 2 pancakes always flop, so if anyone has any explanation for this please do share.

I added 2 tablespoons of cream to the caramel treat (a boiled tin of condensed milk) because I wanted to make it more of a sauce consistency, but it’s not necessary, especially if you are heating it.

Fill the pancakes and microwave for 30 seconds before serving if you want them warm. The recipe recommends chilling the batter in the fridge for an hour which I skipped as I was in a hurry. Ideally make hte batter the night before you need it. I imagine that this only improves it further. A little lemon juice prevents the sliced bananas from going brown and also adds a slight zingy edge which breaks the sweetness and I like it.

Recipe – slightly adapted from Peter Veldsman

crepe pancakes filled with caramel and bananas
crepe pancakes filled with caramel and bananas

The other recipes in my Sasko Flour series are:

beetroot and carrot cake with caramel cream cheese frosting 

easy pumpkin and parmesan scones with thyme

easy cheese and herb bread

apple cake with maple cream cheese frosting

bacon and zucchini quiche

Sasko recipes by Drizzle and Dip
Bacon and zucchini quiche

Crepe pancakes with caramel and banana

These are perfect thin crepe-like pancakes filled with caramel and slices of banana
Print Recipe
crepe pancakes filled with caramel and bananas


  • pancakes
  • 250 g Sasko Cake Flour
  • 1 t baking powder
  • 1 t caster sugar
  • 1 t salt fine
  • 4 free-range eggs
  • 500 ml milk
  • 2 T brandy
  • 125 ml sunflower oil
  • filling
  • caramel treat or any caramel sauce of you choice e.g. dulce de leche
  • sliced bananas
  • vanilla ice cream


  • In a bowl combine the flour, baking powder, salt and sugar, and mix.
  • In a separate bowl beat the eggs until light and fluffy (preferrable an electric mixer). Add the milk and beat well.
  • Add the egg / milk mixture to the dry ingredients and mix thoroughly for a few minutes until well combined.
  • Slowly add the sunflower oil and brandy while the mixer is still going and continue to beat until you have the consistency of thick cream.
  • Store the mixture in the fridge for an hour or longer until ready to use.
  • Heat a non-stick frying pan, lightly grease for the first one or two pancakes and pour about 50ml into the pan, swirl to cover the base of the pan and fry until the pancakes starts turning brown and bubbles. Flip and cook the other side.
  • Spread over a spoon of caramel, add sliced bananas and roll up the pancake. Heat in the microwave if you want it warm, and serve with a scoop of vanilla ice cream


Prep time excludes the resting time in the fridge
Servings: 10


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  1. Decadent and right up my alley!

  2. Saw this on my Instagram feed and just had to pop over here immediately for the recipe – it looks incredible!! Love it 🙂

  3. Thanks This Baker Girl, Such an awesome crepe recipe with a dash of brandy for good measure.

  4. Hi Sam,
    I love pancakes and your look so delicious with the caramel and the bananas filling.

  5. Sam, Yet another one to try. These look just so yummy. You say that you add 2 tablespoons of something to the tin of caramel to make it more of a sauce. What is the ‘Something’?. Thank you, Jenny

  6. Frank Mosher says:

    Going to try this recipe shortly as a big crepe fan. Can’t be both: These are crepes not pancakes. Thanks

  7. Yay, saw this on twitter and have been waiting with baited breath for you to publish the recipe. Pancakes are one of my biggest pregnancy cravings, can’t wait to try these!!

  8. This is so crazy! A week or so ago my husband made us some crepe-like pancakes because we were trying to emulate the pancakes from Pamela’s Diner in Pittsburgh. We cooked ours in clarified butter to crisp up the edges, then rolled half a banana in them and topped them with maple whipped cream. We promptly went into a food coma afterwards! These look awesome, so perhaps we’ll try this recipe next time we get a thin pancake craving!

  9. Super yummy!
    Do you know Marie from 66SF the blog?
    I am sure you all could cook and eat a storm! I love the blog- Making your galettes for US Thanksgiving tomorrow.

  10. Gorgeous. And so funny that you said your first couple pancakes don’t turn out — mine are always a bit funny, too! I make the fluffy American version, but I always accept that the first one or two pancakes will just always be slightly off. Definitely yummy, but not the most photogenic. 🙂 Thanks for this lovely post.

  11. Thanks Two red bowls – I wonder what causes the first few to flop? one of lives big mysteries 🙂

  12. He Jeanette, No I dont know here but I know she has a fab blog and launched her book in Cape Town last night. I was invited but couldn’t attend. I look forward to seeing it and possibly reviewing it here.

  13. Hi Maria, OMG maple whipped cream!! yeas please that sounds stunning.

  14. Enjoy Pippa and let me know what you think of them.

  15. Just came across this as I was searching for my childhood treat at Peter’s Pancake House in Cape Town – Mowbray/Rondebosch. I could never decide between the caramel banana and cinnamon, lemon and sugar pancakes!! My friends and I often used to go after school with saved up pocket money. Thank you for posting the caramel banana one! It was a delicious combination. Oh and their chicken crepe was also wonderful I remember.

  16. Hi Heather, what a small world to both have remembered the same place. Fond memories indeed.

  17. I also remember Peters Pancakes from when we lived in Cape Town in the late 70’s. I used to like the savoury ones particularly the chicken liver. Not found anything as good since.

  18. Michelle Blackie says:

    Loved Peter’s Pancake Place! The pancake with the cherries and ice-cream!

  19. wasn’t it just great. I really miss it

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