Growing up in France, I spent countless hours in our family’s restaurant, where I learned the art of making crepes from my parents. I remember standing on a stool to reach the counter, carefully pouring the batter and watching as it spread thinly and cooked to perfection. Crepes were a staple in our household, and we often experimented with different fillings and flavors, like Vegan Buckwheat Crepes. I’ve since adapted those beloved crepes into a vegan-friendly version that’s just as delicious and even easier to make, my Vegan Crepes. These banana crepes are banana twist of this recipe, perfect for anyone looking for an egg-free and dairy-free breakfast option.
Ingredients and Substitutions
Bananas: Choose bananas that are very ripe with lots of brown spots. They should be soft and easy to mash or blend. Since this recipe is made without sugar, the ripeness of the bananas makes the sweetness of the crepes. Riper bananas make sweeter crepes. Oil: Use high-quality oil with a neutral flavor. Make sure it’s fresh to avoid any off-flavors. You can use any oil, but pick one with a low flavor and a high smoke point. All-Purpose Flour: Choose a high-quality, unbleached all-purpose flour. Sift the flour before measuring to ensure it’s light and free of lumps. Almond Milk: Use unsweetened almond milk to control sweetness. Ensure it’s well-shaken before measuring to mix in any settled solids. You can also use any other plant-based milk like cashew milk or oat milk.
How to Make Banana Crepes
This recipe is different from a classic crepe recipe because you first have to make the banana milk.
Filling The Crepes
These crepes can be eaten as they are, but you can make them even better by adding fillings.
Fresh Fruit: Fill your crepes with a mix of fresh berries, such as strawberries, blueberries, and raspberries. Add a sprinkle of powdered sugar and a drizzle of pure maple syrup for a classic and refreshing option. Nut Butter: Spread a generous layer of almond butter or peanut butter inside the crepes. Top with sliced bananas and a light drizzle of agave nectar for a rich and satisfying breakfast. Coconut Whipped Cream: Make a batch of my my Vegan Whipped Cream or coconut whipped cream by whipping chilled coconut cream with a touch of vanilla extract and a bit of powdered sugar. Use this as a topping along with some fresh fruit or a sprinkle of shredded coconut. Chocolate Hazelnut Spread: Use a vegan chocolate hazelnut spread (like Nutiva or Justin’s) to fill your crepes. Top with crushed hazelnuts and a dusting of cocoa powder for an indulgent treat. Lemon and Sugar: For a simple yet delicious option, sprinkle the crepes with fresh lemon juice and a dusting of caster sugar. This combination provides a lovely balance of tartness and sweetness. Caramelized Apples: Sauté thinly sliced apples in a bit of coconut oil, cinnamon, and a touch of brown sugar until tender. Fill the crepes with the caramelized apples and top with a dollop of coconut yogurt. Vegan Yogurt and Granola: Spread a layer of your favorite vegan yogurt inside the crepes and sprinkle with crunchy granola and fresh fruit. This adds a nice contrast of textures and flavors. Berry Compote: Make a quick berry compote by simmering mixed berries with a bit of maple syrup until they break down and thicken. Use this as a warm, juicy filling or topping for your crepes. Vegan Chocolate Sauce: Melt some dark chocolate with a bit of coconut oil to create a smooth chocolate sauce. Drizzle this over the crepes and top with chopped nuts or coconut flakes. Tropical: Fill your crepes with diced mango, pineapple, and kiwi. Add a sprinkle of toasted coconut flakes and a drizzle of agave nectar for a tropical twist. Pumpkin Spice: Mix canned pumpkin puree with a bit of cinnamon, nutmeg, and maple syrup. Spread this mixture inside the crepes and top with pecans and a drizzle of date caramel. Chia Seed Jam: Make a quick baby jam by mashing fresh berries with a bit of maple syrup and chia seeds. Let it sit until it thickens, then use it as a fruity filling for the crepes.
Expert Tips
Banana Ripeness: Use very ripe bananas with lots of brown spots. They’re naturally sweeter and easier to blend, which helps to create a smooth batter. Blending the Batter: Blend the bananas and almond milk first to ensure a smooth mixture before adding the flour and canola oil. This prevents lumps and ensures an even texture. Resting the Batter: Let the batter rest for about 10 minutes before cooking. This allows the flour to hydrate fully, resulting in more tender crepes. Cooking Technique: Use a non-stick skillet or crepe pan and heat it well before adding the batter. Pour a small amount of batter and swirl the pan to spread it thinly and evenly. Cook over medium heat to avoid burning. Flipping the Crepes: Wait until the edges start to lift and the surface looks set before flipping the crepes. Use a thin spatula to gently lift and flip them for even cooking.
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