Banana Crepes

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Banana Crepes folded in quarters and filled with bananas

5 from 10 votes

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www.theconsciousplantkitchen.com

These banana crepes are easy 4-ingredient crepes made from ripe bananas for a delicious sweet egg-free and dairy-free breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-crepes/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: crepes (26 cm)

Calories: 183.7kcal

Author: Carine Claudepierre

Ingredients

2 large Bananas black spotted skin for better sweetness equivalent to 1 cup of mashed bananas
2 tablespoons Oil of Choice (note 1)
2 cups All-Purpose Flour
2 cups Almond Milk

US Customary - Metric

Instructions

In a blender, blend the banana, canola oil, and almond milk until smooth.
In a mixing bowl, add flour and pour the banana milk on top. Whisk until the mixture is smooth. It's thinner than pancake batter, and that's normal.
Set aside at room temperature for 10 minutes to let the batter rest.
Warm a non-stick crepe pan, spray cooking oil on the pan, and place over medium-high heat.
Pour 1/2 cup of batter into the center of the pan, tilting the pan quickly to spread the batter all over the pan into a thin layer. If some spots are not covered because the batter won't run to that spot, use a teaspoon to fill the gaps and spread with the back of the spoon to spread nicely. The whole pan should be covered with a thin layer of banana crepe batter.
Cook until the sides are lifting up, golden brown and you can easily slide a long thin spatula under the crepe to flip. It takes about 3 minutes to reach that point.
Flip and cook an extra minute. Note that the first crepe is always messy. The next ones are getting better as the pan warms up. If you struggle, make them smaller, and instead of tilting the pan, spread the batter using the back of a spoon, working in a circular motion to spread from the center to the edge.
Serve with your favorite spread: peanut butter or chocolate spread and banana slices.
Store banana crepes in an airtight container in the fridge for up to 4 days.

Notes

Note 1: Any oil works for this recipe. Pick the one that is right for you. You can use light olive oil, avocado oil, canola oil , coconut oil, or melted vegan butter.

Nutrition