Crepes are always my favourite when it comes to the great pancake debate. These blueberry and banana crepes are bursting with flavour and just as good as a dessert as they are at breakfast time. Quite honestly I could eat these anytime, and do!
Pancake Day tomorrow and I don’t know about you, but this used to be such a big deal when I was growing up. We would get into such a bate of excitement because Mum only ever made pancakes on Shrove Tuesday, they were a treat.
Nowadays I make pancakes and crepes all the time and these blueberry and banana crepes are one of my favourites.
Pancakes or crepes
Pancakes come in all shapes and sizes, from those mammoth stacks seen in diners on TV, to Scottish drop scones (so named because you drop the batter from a spoon onto the griddle to cook them).
Then there are all manner of healthy gluten-free versions, savoury pancakes and of course those lovely thin and delicate crepes that the French are so famed for.
Every town in France has a crepery, every market and brocante has a van there selling crepes. They are whipped up in a matter of moments while you watch with amazement the speed and dexterity of the cook who swirls batter, flips and fills in one fluid movement.
These are served simply with sugar and lemon or Nutella. They are a tradition in France, fast food with French style.
Ingredients for these blueberry and banana crepes
Crepes have very few ingredients, just flour, milk and an egg.
Then you have your filling, in this case it is blueberries and bananas.
If you want these to be gluten-free then just use a good quality gluten-free flour like Dove’s Farm, otherwise I’m just using good old-fashioned plain flour here for my batter.
I use almond milk but feel free to use any type of milk you like – cow, goat, zebra (sorry being silly there!), soy, almond, hazelnut etc.
As long as it is white and liquid it should do the trick. The choice my darlings is all yours.
Blueberry crepe filling
Mine are blueberry and banana crepes with lots of squishy berry sauciness from the blueberries that pop in your mouth like a mini jam explosion and the creaminess of bananas that make the whole thing really feel like a good old-fashioned pudding.
Fresh or frozen blueberries
I’ve got some fresh blueberries today but often make these crepes using frozen blueberries.
The other ingredients here are vanilla and cinnamon for some spice and warmth of flavour.
Fresh or frozen raspberries make a super filling for these crepes. Like blueberries, they have that jam-like quality when warmed up with some spices.
How to make the blueberry filling
To make the blueberry and banana filling simply heat the fruit and berries in a small pan along with the vanilla and cinnamon.
I used coconut oil but you coould go for butter here.
You want to heat the fruit till the blueberries burst and release their gorgeous juice and the bananas soften. This just takes a few minutes.
How to make the crepes
Simply mix the flour, milk and egg and whisk well. Actually I often just use a jam jar for this. Put in all the ingredients for the crepes and shake the jar like mad.
Heat oil or bauuter in a pan and then ladle on your crepe batter. It barely takes a minute for crepes to cook so don’t leave the kitchen!
How to serve blueberry and banana crepes
When you put your crepes on to the plate try to go for a casual sort of fold, rather as if youo had tssed a napkin on to the table. Then spoon the blueberry and banana filling on top of the crepe.
You can stack crepes with baking parchment between them and wrap in cling film and store in fridge for 2 days. You can also freeze crepes for up to 3 months. Just defrost thoroughly and either reheat in the microwave on in very low oven.
If you are looking for other fun pancake recipes then check out these before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Blueberry And Banana Crepes
- 75 g plain flour gluten free if you prefer
- 225 ml almond milk or any other milk
- 1 egg
- 1 tsp coconut oil or butter for frying
- 1 ripe banana
- 2 tbsp blueberries
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp coconut oil or butter
- Sift the flour into a bowl.
- In a jug whisk together the milk and egg.
- Pour the milky mixture into the flour and whisk to form a smooth batter.
- Heat the oil in a small pan and cook the sliced banana and blueberries along with all spices till berries start to pop and release their juices.
- Set aside while you make the pancakes.
- In a small frying pan heat 1 tsp of coconut oil or butter and when hot ladle in half your batter.
- Cook on one side will little bubbles form on the surface and then flip over and cook on other side till golden (about 2 mins).
- Remove from pan and keep warm on a got plate covered with a tea towel.
- Cook the other crepe in the same way.
- Fill the crepes with the fruity filling and fold over.