• chef janet

Gluten-Free Banana Crepes with Orange Glaze

I am a huge fan of bananas foster - the flavor, the flaming cinnamon sugar syrup, the caramelized bananas . . . so sublime. Here I took the idea and gave it a little twist. I love the balance of sweet bananas with tangy orange so I give you banana crepes with orange glaze. Still the flames, the cinnamon.

This orange glaze would be great on banana pancakes, waffles. spooned over ice cream (just like bananas foster) or on some apple pie. So many yummy possibilities. I used D'vash date syrup as the sweetener but agave and brown sugar will work well too. For a detailed step-by-step recipe for gluten-free crepes, see the link below.


½ c orange juice

3 Tbsps D’Vash Date Syrup, brown sugar or agave

1 tsp cinnamon

½ tsp kosher salt

2 tbsps butter

1 Tbsps orange liqueur

zest of one orange

2 bananas cut into ½” diagonal pieces

4 crepes

Click here for my crepe shell recipe

  1. Place the orange juice, sweetener, cinnamon and salt into a small skillet. Bring the liquid to a boil.

  2. While stirring and scraping the sides of the pan, gently boil for 3-4 minutes or until the liquid thickens. It does not need to be a super thick syrup yet. As soon as the heat is off it will thicken even more.

  3. Turn the heat to low and add the butter. Stir until the butter is melted and incorporated.

  4. Add the banana slices to the syrup and gently shake the pan to coat the banana.

  5. Add the orange liqueur.

  6. Turn the flame to high and keep your head away from the pan. Tilt the pan away from you and towards the flame to ignite the liqueur OR use a lighter wand. Turn down the heat and let the alcohol burn off.

  7. Use a slotted spoon to put some banana slices on each crepe. Fold or roll the crepe, top with syrup, banana slices and orange zest.


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