Berry Banana Crepes

berry banana crepes

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I love crepes for breakfast on a Sunday morning.  They are a delicious treat and a healthy way to start the day.  This recipe is adapted from Bette Hagman’s book, The Gluten-Free Gourmet.  It makes a big batch of at least 24 crepes, so unless you’re feeding a large crowd you can freeze some for another day.  We usually set out a variety of fillings, including blueberries, strawberries, bananas, and sometimes chocolate sauce.  I think these berry banana crepes are delicious with just the fruit filling, but my family likes to douse them with maple syrup.

Berry Banana Crepes

Berry Banana Crepes

Ingredients

    Crepe Ingredients
  • 1 1/3 cups gluten-free flour or white whole wheat flour
  • 1 tsp. sea salt
  • 6 eggs
  • 3 cups non-dairy milk or cow’s milk
  • 4 tablespoons melted butter or coconut oil
  • Crepe Filling for 12 Crepes
  • 2 cups chopped strawberries
  • 2 cups chopped blueberries
  • 2 cups sliced bananas
  • Chocolate Sauce, optional

Instructions

  1. To make the crepes, mix together the batter the night before you plan to make them. In the bowl of a stand mixer, combine the first three ingredients. Slowly add the milk and ghee until combined.
  2. Refrigerate the batter overnight.
  3. In the morning, stir the batter and heat a bit of ghee in your crepe pan over medium heat. Pour enough batter into the pan to make a thin crepe, swirling the pan around to cover evenly. When the bottom is beginning to brown (after about 2 minutes), carefully flip the crepe and cook the other side for about 10 seconds. If it’s difficult to flip, you may need to cook it a little longer. Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter.
  4. To assemble, place the chopped fruit and chocolate sauce in the middle of the table.
  5. Give everyone one or two crepes at a time and select different filling combinations.
  6. Enjoy plain, with maple syrup, or with chocolate sauce.
http://realfoodrealdeals.com/2012/06/11/berry-banana-crepes/

Berry Banana Crepes Price Breakdown

This recipe costs $7.94 to make, including the chocolate sauce.  I remember paying about that much for one lovely crepe at a crepe stand in Montreal last summer.  My batch generates 12 crepes filled with fruit and chocolate, plus another 12 crepes to put in the freezer and save for a rainy day.  These are a real bargain and a great way to start your day!
Check out my recipe for savory strawberry spinach crepes too.

crepe fillings

Linking to Breakfast Ideas Monday, Fat Tuesday, Traditional Tuesdays, Totally Tasty Tuesdays, Gluten Free Wednesdays, Real Food Wednesday, Whole Food Wednesdays, Whole Foods Wednesday, Fit and Fabulous Fridays, Fresh Bites FridayFarm Girl Friday, Allergy Friendly Friday.

Comments

  1. Looks delicious. Love that you included the cost. Thanks!!

  2. what beautiful looking crepes!

  3. Looks like the perfect way to start the day :)

  4. How do you think it would turn out if I used an equal amount of regular flour and whole wheat flour? Thank you so much!

  5. Looks like a beautiful breakfast! Ever since we visited Boston many years ago, we have had blueberry pancakes with maple syrup for breakfast at least once a week. Now I’ll add in crepes with fruit. Thank you :)

  6. Ghee is so delicious in everything!!! I haven’t made it in a while (laziness) but you motivated me to make another batch…and some Indian food! :D

  7. Your crepes looks delicious. This is a recipe I want to make for my family! Thanks for sharing! :0)

  8. We used to have crepes growing up on Sundays! This sure brings back memories. Thanks for sharing it with us at Whole Food Wednesdays. http://www.beyondthepeel.net/2012/06/mostimportanttoremember.html

  9. Mmmmm, these crepes look scrumptious! Thanks for sharing on Fit and Fabulous Fridays! :)

  10. Love the recipe and the ideas for fillings! Crepes are one of those always-delicious treats perfect anytime of day. We’ll be sure to give your recipe a go! Thanks for sharing :)

  11. These crepes look so yummy! I’ll make them this weekend.

  12. Jocelyn Wilmot says:

    Question about using coconut oil. Seeing as coconut oil solidifies when it gets cold, would you end up with chunks/lumps of it in the batter? If so I would think it wouldn’t make that much diffrence as it would melt back down upin cooking.

    • Jocelyn, even if the coconut oil solidifies when you mix it with cold ingredients, it melts back down during the cooking process. You can avoid the issue altogether by bringing cold ingredients to room temperature before mixing.

Trackbacks

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