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Whole Wheat Banana Crepes {with peanut butter yogurt “mousse” & strawberries}

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These aren’t crepes filled with banana. They’re banana crepes. As in, the actual crepe batter has ripe banana blended right into it.

I took my blender banana pancake recipe and simply added milk to thin out the crepe batter.

Then I whipped up a quick & easy peanut butter yogurt mixture which – along with a few juicy strawberries –  I used to fill the crepes.

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Now, I feel the need to toss out a quick disclaimer in case you try this recipe and your crepes come out less than perfect. It takes a certain amount of finesse to master the art of crepe making. My first two crepes from this batch were promptly tossed into the garbage. By the third and fourth, I had the swirling and flipping technique down pretty well.

The process reminded me of high school French club, for which a friend and I made a ton of crepes one year. I think I was the club secretary; regardless, none of the club officers actually did much. Our club meetings consisted mainly of eating French food. Baguettes, chocolate, nutella, cheese, and of course crepes. Jillian and I convened at her house the night before to make crepes, and I vaguely remember tossing a few before we were satisfied with the result.

So… the moral of the story is: be patient, and keep practicing!

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These whole wheat crepes are not your typical French recipe, but they are every bit as soft and tender as those made with white flour. They actually taste even better, in my opinion, thanks to the addition of sweet banana. They can be made in advance and kept chilled in the fridge until you’re ready to serve them.

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They are perfect for either a light dessert or as part of a special brunch.

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Whole Wheat Banana Crepes {with peanut butter yogurt “mousse” & strawberries}

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 5 minutes

Keywords: breakfast dessert banana peanut butter strawberries summer spring

Ingredients (4 crepes)

    for crepes

    • 1 medium-sized very ripe banana, peeled
    • 1 large egg, preferably organic
    • 1/4 tsp baking powder
    • 1/4 cup whole wheat pastry flour
    • 1/4 cup milk (I used organic 1%)
    • vegetable oil or butter for frying

    for filling

    • 1/2 cup 2% plain Greek yogurt
    • 1/4 cup smooth all-natural unsweetened peanut butter, at room temperature
    • 1 tsp pure vanilla extract
    • 12 hulled ripe strawberries, 8 thinly sliced and 4 chopped

    Instructions

    Blend all ingredients for the crepes until very smooth. You do not want any lumps.

    Heat a tiny bit (1/4 tsp or so) of oil or butter in a large nonstick skillet set over medium heat.

    Pour in 1/4 cup of batter, and immediately swirl the pan to coat the bottom.

    Cook until the top looks dry and the bottom is light golden brown, about 3-4 minutes. Gently run a rubber spatula all around the edge of the crepe to loosen it. Carefully flip crepe with your hands and cook on other side for 30 seconds. Transfer crepe to a plate.

    Repeat with remaining batter. You should end up with four crepes.

    Evenly divide the peanut butter yogurt mousse between the four crepes, and spread down the center of each. Top with the sliced strawberries. Roll crepes, and serve topped with the chopped strawberries.

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