Livin la vida crepes. ❤ Forever.
Almond meal, ground oats, milk, eggs, and vanilla. That’s this and this is that. Nutty, finely textured, barely sweet. HOW A-MAZING.
I think I love these crepes so much because:: healthy-ish + tastes like dessert + is appropriate to eat for breakfast. Plus mix and match wins the bonus point jackpot in my book. The beauty of crepes (these ones included) is that they can fold and bend and roll and shape to however you want them to look, and they can hold just about anything. Bananas, melted chocolate, peanut butter, maple syrup, yogurt, ricotta or cottage cheese, honey, berries, and/or Nutella. And bacon? I’m just saying. If you can dream it, it can be real.
This might be giving you too much information about the way my brain works, but there is this phenomenon that happens to me when I find a breakfast that I like –> I think about it before going to bed and LOOK FORWARD to getting up in the morning to eat it. Like evening comes around and my body is buzzing without excited, hyped up brain waves that tell me that in just 10 short hours I’ll be able to wake up and eat (fill in the blank with whatever breakfast I’m obsessing over).
Some former stages of breakfast obsession have been: apple bran oatmeal, pumpkin oatmeal, peanut-butter-banana-honey-toast, green smoothies, whole wheat pancakes, cinnamon sugar English muffins, frozen waffles topped with cottage cheese and fruit, cereal and yogurt bowls. And up next: Almond Oat Banana Crepes.
I’ll just go ahead and set my alarm for 5am, and probably wake up even earlier with a stupid smile on my face. The power of food.
I made this recipe 800 million times because a) I may or may not enjoy things like eating my way through 800 million crepes, and b) I wanted to make sure I really knew this recipe and knew how to make it work. Most of my recipes I would rate as Level: Easy; this one might be more like Medium. WORTH IT. Being that these are thin and delicate, the process requires a little bit of finesse.
First thing to know – you have to do a tilted pan spread* (*official term) unless you have a crepe spreader. And is that even what they’re called? I wouldn’t know because I definitely don’t have one. The pan spread is simple and quick and helps make for thinner, larger crepes. That being said, it can be easy to go crazy-wild when rolling tilting the pan around because it’s, um, fun to make things roll around in a pan. Just settle down now would ya?
Also, when the crepe is ready for you, the edges should come up easily, like you see on this picture. The center will probably want to stick to the pan; just gently ease it off with the spatula and flip-er-on-over.
Because we’re going alternative here with almond meal and oats, these crepes sometimes end up with little blemishes, scuffs, bubbles, or things of that nature. My final batch was the best one, after I had the most practice, but you might end up with some weird spots, lumps, and bumps. Whatevs. I didn’t care about that at all and I hope you don’t either. Because when stuffed with fresh fruit and covered with chocolate, well, sins like that can be forgiven.
I made a few different versions of this, like the original one that I got up close and personal with in the first photo that had just the bananas and Nutella.
And this one down below that was stuffed with cottage cheese and topped with strawberries and honey, while culinary creative Bjork created something really funky like a layered crepe fruit pizza. Who even knows. Anything can work here.
PS. This picture perfectly depicts what my mornings are always like: crepes for breakfast, springy flowers, hot coffee, calendar at my side, sun streaming in through the window. Story of my life, for sure. Crazy person moments scrambling to get out the door with fruit stains on the tablecloth and chocolate remnants on face? No way never ever.
In other news, this is the week I’m going to finish my ecookbook, you guys. I can feel it (slash I’m FORCING it to happen). It’s been good times, and really really good food, and I’ve been so tempted to just post all the recipes here on the blog now now now because I love them so much. If you want to jump on over to check the progress of the ecookbook, offer input on my cover design dilemma, and see what the heck I’ve been doing for the last… long time… feel free to join the VIP group! Just request to be added, and then I’ll add you. Easy McPeasy.
So I hate that it’s icky Monday. But I love that you can now go forth and make these crepes with all the toppings! Oh yeah, oh yeah, oh yeaaaaahhh. If you come up with your own amazing mix and match fillings and toppings, I’m expecting a detailed food-sharing report in the comments. CREPES FOR LIFE.
Almond Oat Banana Crepes
- Total Time: 25 minutes
- Yield: makes 6–8 crepes – so it depends on how hungry you are! 1x
Description
These Almond Oat Banana Crepes are such a delicious way to enjoy a healthy treat for breakfast! My favorite simple, yet sweet, morning go-to!
Ingredients
- 1/2 cup almond meal
- 1/2 cup old fashioned oats
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon brown sugar
- a tiny pinch of salt
- 4 bananas, sliced
- 2 tablespoons Nutella (or chocolate of any kind), melted
Instructions
- Place the oats and almond meal in a food processor. Grind for 30 seconds or until a flour-like substance forms. There should be about 1 cup of this mixture.
- Transfer to a large mixing bowl and stir in the flour. Add the milk, egg, vanilla, brown sugar, and salt. Whisk for 20 seconds or until smooth and incorporated.
- Heat a large nonstick skillet over low heat. Pour about 1/4 cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out for a larger, more thin crepe. Cook until the edges of the crepe come up easily with a spatula. Carefully loosen the crepe around the edges and then inward to the center until the crepe releases from the pan; remove and set aside. Repeat with the remaining batter.
- Stuff the crepes with sliced bananas and whatever else you like. I’d recommend almond butter, peanut butter, blueberries, strawberries, vanilla yogurt, cottage cheese, and ricotta cheese. Drizzle with the melted chocolate and serve warm or cold!
Notes
Tips for success!
1) Keep the heat LOW. They burn easily.
2) If you see clear bubbles right away when you pour the batter, it’s too runny. Add more flour.
3) Don’t use oil or butter in the pan – just use a good quality nonstick pan that the crepes can slide right off of.
4) You can cook the crepes on both sides, but you don’t need to. I didn’t, because the back side doesn’t really get any more brown once you flip it.
5) It’s tricky them out of the pan, but when they are ready, they’ll come. Be patient, make small adjustments to your batter and your heat levels, and work carefully. These are delicate little guys!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: French
Keywords: almond oat banana crepe, banana crepe, almond crepe
Nutrition information is for 4 servings including bananas and chocolate.
This entire post has me ready to crawl through the screen! Gorgeous crepes! It’s an icky Monday here too – SO much rain – but the idea of a fancy breakfast makes things seem a little brighter.
We love this recipe! We make it at least once a week!
SO cool! I know you said these are medium level difficulty, but they still look pretty easy, as they only have a few ingredients. Love that! Can’t really think of any better fillings either because crepes + bananas + nutella = perfection!
They are only medium because of getting the heat level right, and because I’m a klutz and had a few botched crepes along the way. 🙂
I love crepes. Love making, love eating them! These oaty ones are incredible and I cannot wait to try them!!
You have made my fave outing dessert a doable morning staple. Oats are always welcome to desserts; it means i can eat it everyday!
OM NOM NOM! I just finished breakfast 5 min ago and now I’m hungry again. Oh man.
Did you find that it’s necessary to add the all purpose flour? It would be awesome if these crepes were completely gluten-free. 🙂
Yes, it was necessary. They were too watery and spread too thin without it. But I wonder about using a GF flour? I have no idea how to work with those though. 🙂
what about subbing in potato starch or similar instead of AP flour? I’ve done a less healthy GF crepe that’s all potato starch – not so healthy as these….
Absolutely beautiful! These look like the perfect way to start the day.
Thanks Ali!
Can’t WAIT for your new cookbook Lindsay! And so excited about how healthy these crepes are! They look delicious and that chocolate drizzle – mmm!
Thanks Chelsea! I’m excited too!
Crepes can be so finicky! I remember trying to perfect my crepe recipe – maybe about 800 million times just like you. Crepes for breakfast lunch and dinner a few days in a row. Hey, not that I’m complaining! These look so good, Lindsay – I love the banana/almond combo!
Seriously! I felt so stupid playing with the recipe so much for something that was seemingly just like pancakes, but it really needed testing. 🙂 Glad to hear I’m not the only one!
These look AMAZING. I can’t wait to make them!!
pinning this and making them ASAP..I love crepes but made only once, banana and chocolate sounds so good!
Can you sub almond milk for the regular milk?
Yes, for sure. I think you could even use water.
320 calories. Over the moon excited to try this!!!
I like the way you think…we like to tuck just about anything that will fit inside of crepes. This version looks fantastic!
Yuuum! Crepes forever and ever.
I’ve just started baking with almond flour and have fallen in love! So fun to have another recipe to play with.
Chocolateon my face <–story of my every morning!
These creeeeeepes!! So yummy. Love the recipe!
What a pretty breakfast! I would love to wake up to a plate of these! pinned
I totally feel the same way about breakfast! I’m excited about it when I go to sleep and I wake up excited to eat it! ha. Loving this healthy gluten-free version of crepes! These give me even more of an excuse to make them on the regular!
My stomach is not a fan of almonds. Do you think an equal substitution of regular flour would make them too stiff?
You could try, but I really had to play around with the measurements (even just 1 tablespoon made a big difference) to get the texture just right so I’m not confident that they would be great with the swap. Is there some other alternative or nut flour that you could use instead?
I may have to play around with it. I haven’t used alternate flours to regular wheat flour, but it could be a fun experiment! Thanks!
Maybe coconut flours wonder how that would turn out?
Or maybe cup4cup flour?
AH! These are definitely worth getting out bed for. They look amazing! And thanks for all the helpful tips – crepes kind of scare me, but they are so good – I need to get over my fear and try them! Nutella + Strawberries would be my first topping choice!
Nah, no need to be scared… these are like regular people crepes. 🙂
Oh my, this looks waaay too delicious!!! Just bookmarked this recipe for the weekend. 🙂
xo Andrea
These look delicious! You can’t get anymore delicious than bananas w chocolate!! And I love that these crepes actually have some substance to them, ya know? Healthy substance at that! This would be the perfect thing for a weekend breakfast!!
Yep – I ate it all weekend! 🙂
LOVE THESE PICTURES! =) They are beautiful and look absolutely delicious!
Thanks so much!
*drool* these look amazing! The banana and almond combo is totally 2 thumbs up!
is there anything we can substitute the almond meal with? just curious! they sound delicious!
Gosh, I am really not familiar with alternative flours but what if you tried using all oats instead? I think that could possibly work!