How to Make Banana Crepes
I do not know if I am the only one that finds bananas versatile. I always have them in my kitchen. Sometimes in a cluster and other times in bunches and not a single goes to waste. If we are not eating them directly, I always find the perfect recipe. Just for breakfast , I use them to make banana crepes, banana cake and healthy yoghurt breakfast bowl among others.
My focus here is banana crepes. There are many variations ranging from banana Nutella crepes to banana strawberry , chocolate banana, and peanut butter banana crepes. Plain banana crepes are easy to make, yummy and very filling.
I have made them on many occasions for my family. They are excellent for breakfast and pair well with tea or coffee. I prefer to use bananas that have ripened naturally because they have the best flavor. It is difficult to differentiate naturally ripened bananas from chemically ripened ones.
I always buy unripe bunches from a trusted source and allow them to ripen in my house. Some banana recipes are less sweater than others. I have found the sweeter ones to be the best for this recipe. They add extra natural sugar to the final product.
It is important to note that the taste of bananas can be overwhelming. A little goes a long way. A more critical note is emphasis on heat control. Banana crepes cook faster than ordinary crepes. I always use relatively thin butter and low heat to ensure that they cook well in the inside.
For those that prefer a gluten free variation of this recipe, try to use cassava flour. The cooking procedure is quite different but the final outcome is incredible. Don’t let being a vegan hinder you from enjoying this recipe. Replace cow milk with almond milk and eliminate eggs.
In my experience, this is the simplest crepes recipe. Try it when you are in a hurry and you won’t be disappointed.
Banana Crepes Recipe
- Mixing Bowl
- Crepe Pan
- 1-2 overripe bananas
- I½ cups wheat flower
- 1 glass water
- 2 eggs
- ½ cup milk
- ¼ cup sunflower oil
- ½ tsp cinnamon (use nutmeg or cardamom as substitute)
- ¼ tsp salt (or just enough to taste)
- Place banana slices, milk and water in a blender. Blend the mixture for a minute or two to form a consistent paste.
- Transfer the paste into a mixing bowl and add flour, salt and cinnamon
- Use a whisk to stir the ingredients until a fine consistent butter is formed
- Add eggs and continue stirring until all the ingredients are perfectly blended
- Heat a cooking pan on low heat and spread a quarter tablespoon of cooking oil around it. This prevents butter from sticking.
- Pour a reasonable amount of butter to the pan and spread well to form a thin layer.
- Let cook for a minute or two before turning. Add oil after turning so that both sides can cook evenly
- Repeat the procedure with the remaining butter. You should end up with around 7-10 crepes.
- Once the crepes are ready, serve with tea and enjoy.