Banoffee Crepe Tarts

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  • 1 Pack of Marcel's Double Love Sweet Crepes
For the Caramel:
  • ½ cup Brown Sugar
  • 1 can Condensed Milk
  • 100g Butter
  • 1 tsp Vanilla Essence
  • Bananas (sliced)
  • 300ml Cream (whipped)
  • Topping:
  • Dark chocolate (melted)


Grease muffin pan. Fold crepes into the muffin pan until they form a cup like shape.
Bake the crepes at 180C until they are crisp and hold their shape.

In a saucepan add the Brown Sugar, butter & vanilla essence.
Melt down and bring to the boil, carefully add the condensed milk and boil (stir continuously) till it turns a deep golden brown.

Allow Caramel to cool a bit.
Pour into the crepe cup bases and place in the fridge to cool.

When the caramel has set, arrange the banana slices over the caramel and top with whipped cream.
Melt down the chocolate and drizzle across the crepe cups.