Crepes with banana & nut filling



Click the image to view a gallery of images for this recipe!


Preparation Time25 minutes


2 large eggs
3/4 cup brown rice flour
1 cup + 3 tblspns milk (any kind)
2 tspns Vanilla Extract
1/2 tspn baking powder
1/2 tspn cinnamon
4 bananas
1/4 cup sugar
few tspns cooking oil
1/4 cup walnuts
1/4 cup almonds
3 tblspns Butter

1. Preheat oven to about 125 F. With a whisk, thoroughly mix your eggs, flour, baking powder, milk, vanilla, and cinnamon. Allow to sit for 10 minutes. This lets the bubbles settle.

2. Drizzle about a teaspoon of your cooking oil (I use sunflower oil) into a low-sided ~8 inch skillet. Don't use cast iron. Allow to heat over a medium flame.

3. Pour ~1/4 cup of the batter into the skillet while holding it a few inches above the skillet and swirl to evenly coat the bottom of the pan with batter. Crepes are supposed to be large in diameter and thin.

4. Allow to cook for approximately 30 seconds and flip by tossing the pan. Flipping with a spatula can be a lot more difficult. Cook for another 15 seconds or so.

5. Place on a plate, cover with foil and keep them warm in oven as you make them.

6. Break walnuts in half by hand. Cut the bananas into thin slices.

7. Using the same skillet, melt your butter over a low flame. Add your sugar and stir.

8. Add your nuts and be careful not to burn your butter. Cook for about 3 minutes.

9. Add the bananas. Turn up the stove to about medium. Cook for about 5 minutes, stirring gently but constantly.

10. Remove your crepes from the oven and place a couple tablespoons of the filling down the center of each, roll and enjoy!

11. Crepes are also awesome with homemade whipped cream! This method can be used with just about any fruit. Also, you certainly don't have to add the nuts if you don't want to.


There are no comments for this recipe yet. Login or Sign up to be the first to comment!