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blueberry and banana crepes close up of plate

Blueberry And Banana Crepes

Karon Grieve
Super quick and easy crepes with blueberries and bananas perfect for brunch or dessert.
4.34 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine French
Servings 2 people
Calories 326 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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.

Notes

You can mix the crepe batter ahead of time and store in the fridge overnight.
If you want to serve the crepes later then stack with baking parchment between each crepe and wrap well and store in fridge.
This recipe also works well with raspberries instead of blueberries.
Use fresh or frozen fruit

Nutrition

Calories: 326kcalCarbohydrates: 45gProtein: 8gFat: 13gSaturated Fat: 9gTrans Fat: 1gCholesterol: 82mgSodium: 179mgPotassium: 297mgFiber: 4gSugar: 9gVitamin A: 166IUVitamin C: 7mgCalcium: 162mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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