If you’re looking for a delightful and wholesome breakfast or dessert option, look no further than these Whole Wheat Banana Crepes.
These thin, tender crepes are made with whole wheat flour and ripe bananas, creating a natural sweetness and a lovely aroma.
Topped with a creamy peanut butter yogurt “mousse” and fresh strawberries, these crepes are a symphony of flavors and textures that will satisfy your cravings and provide a nutritious start to your day.
Ingredients
- 1 cup whole wheat flour
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
1. Prepare the Crepe Batter
In a blender, combine the whole wheat flour, mashed bananas, eggs, milk, salt, honey (if using), and vanilla extract. Blend until the mixture is smooth and well combined. If the batter seems too thick, you can add a little more milk to reach the desired consistency.
2. Cook the Crepes
Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of butter or oil to coat the bottom of the pan.
Pour a ladleful of the crepe batter into the center of the pan and swirl it around to spread it thinly and evenly.
Cook the crepe for about 1-2 minutes on one side until it starts to set and lightly brown.
Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.
Repeat this process with the remaining batter, adding more butter or oil to the pan as needed. Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep them warm.
3. Prepare the Peanut Butter Yogurt “Mousse”
In a small bowl, mix together the Greek yogurt, smooth peanut butter, honey, and vanilla extract until well combined. Adjust the sweetness to your liking by adding more honey if desired.
4. Assemble the Crepes
Lay a crepe flat on a serving plate. Spread a generous spoonful of the peanut butter yogurt “mousse” down the center of the crepe.
Add a handful of sliced strawberries on top of the “mousse.”
Fold the sides of the crepe over the filling, creating a roll or a semi-circle shape.
Continue this process with the remaining crepes.
5. Serve and Enjoy
Drizzle a little extra honey over the top of your crepes if you’d like to add extra sweetness.
Garnish with more sliced strawberries for a fresh and vibrant touch.
Serve your Whole Wheat Banana Crepes immediately and savor the delicious combination of flavors and textures!
| Name: Whole Wheat Banana Crepes with Peanut Butter Yogurt “Mousse” and Strawberries | |
|---|---|
| Cuisine | |
| Prep Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Yield | 8 crepes |
Estimated Nutrition Per Serving
- Calories: 310 kcal
- Total Fat: 11g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 112mg
- Sodium: 280mg
- Total Carbohydrates: 43g
- Dietary Fiber: 5g
- Sugars: 15g
- Protein: 12g
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.
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!
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.
They are perfect for either a light dessert or as part of a special brunch.
Whole Wheat Banana Crepes {with peanut butter yogurt “mousse” & strawberries}
