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.
Thanks for the recipe!
Crepes are probably one of the oldest foods on earth. The Slavic people in pre-Christian times considered them a symbol of the sun because of their round shape. They used to prepare them at the end of the winter to celebrate the rebirth of the new sun. A “pancake day” still exists in Eastern Europe, it’s basically more related to crepes than the American form of pancakes.
Yummy. I imagine that would be really tasty too. You’ve given me all kinds of ideas! Thanks for sharing!
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Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring !!
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Miaaamm!!! I love eating crepes. I usually eat the Whole-Wheat crepes with with maple syrup or honey.
I will try this one!
Looks awesome. Can’t wait to try it. One question, 4 servings for the nutrition info = 4 crepes? If so, I need to grab my purse NOW to get some almond meal 😀
I’m on a low carb diet that would allow me to eat about 1/2 the net carb listed in the nutrition info.
Hi, Sue! The recipe makes a total of 6-8 crepes, and the nutrition facts are for if you split those 6-8 crepes up between 4 people. So to make the math easy, 1 serving in the nutrition facts would be about 2 crepes (plus the bananas and chocolate). Make sense? Hope that helps!
Will def try these. Sounds sooo good. I’m gonna add some toasted almonds and coconut to mine
Yum! Enjoy, Lystra!
What beautiful photography! The crepes sound delicious- I’ll try them this morning with King Arthur GF flour and let you know how it works out. And as an editor’s note, your instructions don’t mention the flour that’s in the ingredients.
Thanks Peggy! I’ll double check the recipe.
This is a fabulous recipe! I made vegan and gf by usng one flax egg and used gf oat flour! My family loved them! Thank you!
So great! Thanks Lee!
Those flavors sound so good all together. I love crepes! And I totally do that thing where I go to sleep thinking about waking up to a good breakfast. Yum.
Exactly! you get me.
Mouth*Watering. Is all I can say. Want crepes now. May have this for dinner. Weird? Whatevs. 🙂
That looks soo good!
OMG These crepes were so good. My first time to make crepes. They weren’t as pretty as yours because I was in such a hurry to eat them and I tore the crepes turning them over. I will definitely get more practice as I plan on making them again & again.
So good to hear! Thanks Nancy!
Yum! I love, love, love that you stuffed these crepes with bananas.
What beautiful photos – and that recipe looks to die for! I can’t wait to make & lather with peanut butter & chocolate! mmmmmmm
The Macadame. xx
http://www.creamstop.com
The excitement of eating breakfast is definitely the thing that gets me out of bed in the morning! Right now I’m convinced that eating a bowl of peanut butter banana oatmeal will always make me happy. These look delicious! Can’t wait to try them over the weekend 🙂
I love nutella crepes, they are my total jam. The pics are fabulous, and my kitchen table always looks like the one in your pic…jk! 🙂
Yeah, mine too. 🙂 Or not!
These look amazing, really makes me want to eat breakfast all over again. Mmmmmm that chocolate!
What a lovely pancake! It’s amazing you could create such beautiful patterns with Nutella. I guess the trick is melt it first then use a spoon?
Can’t wait to see your new cookbook! Hope everything goes well and good luck. 🙂
These are so pretty! Beautiful photos as always :)!
Thanks Jaclyn!
These look amazing, and YAY about the cookbook, can’t wait till it comes out, I have all your other books and they’re amazing, so i’m sure this one will follow suit!
Oh my! These crêpes look so delicious! Definitely adding them on the menu for Easter weekend. And the photos are awesome! Wish I could photograph food like this…. :))
These are my kind of crepes! Delicious!
Awesome recipe! I’ll try a vegan version. Thank you!!! 😀