Banana Hazelnut Cream Filled Crepes with Walnuts
Tender cardamom-spiced crepes made with Bisquick baking mix, filled with rich hazelnut cream, fresh banana slices, and crunchy walnuts. Perfect for weekend brunch or special occasion desserts. The addition of cardamom and baking powder creates uniquely fluffy, aromatic crepes that set this version apart from traditional French crepes. Finished with chocolate syrup for an indulgent touch.
Ingredients
- 1 cup Bisquick Original baking mixall-purpose flour1:1 plus pinch baking powdergluten-freeadds gluten
use gluten-free flour blend
- ¾ cup milk
- 1 teaspoon baking powder
- 1 egg
- ⅛ teaspoon salt
- ½ teaspoon sugar
- 2 bananas, thinly sliced
- 1 ½ cup hazelnut creamNutella1:1nut-freedairy-free
use sunflower seed butter
- ½ cup walnuts, chopped
- ¼ teaspoon cardamom powder
- chocolate syrup
Instructions
- 1
Beat the egg and mix with milk, Bisquick, cardamom, sugar and salt in a bowl
- 2
Add 1/4 of the mixture to saucepan or crepe maker until surface is completely covered
- 3
Flip over once ready and remove, stack on dish or prepare before serving
- 4
Add spoonful of hazelnut cream, few banana slices and half teaspoon of nuts to each crepe
- 5
Fold crepes in half then again down the middle
- 6
Drizzle with chocolate syrup and sprinkle remaining nuts
Tips
Let batter rest 5 minutes before cooking for smoother crepes
Keep finished crepes warm under clean kitchen towel while making remaining batch
Warm hazelnut cream slightly for easier spreading
Good to Know
refrigerate filled crepes up to 2 days, reheat gently
make crepes day ahead, store covered, fill before serving
serve immediately while warm for best texture
Common Mistakes
don't overmix batter to avoid tough crepes
use medium heat to avoid burning before cooking through
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use gluten-free flour blend
Nut-Free Alternatives
FAQ
Can I make these without a crepe maker?
Yes, use a non-stick pan or regular saucepan over medium heat. Swirl batter to coat bottom evenly.
What if my crepes are too thick?
Thin the batter with additional milk, one tablespoon at a time, until you achieve proper consistency.
How long do filled crepes keep?
Best eaten immediately, but can be refrigerated up to 2 days. Reheat gently to prevent soggy texture.