There are some recipes that I have to really work at- I think about them, plan them out, and then try them a few times before they are ready to be posted. There are others, though, that just come to me and work out the first time. Those are the best, and this recipe was one of those. These crepes take a little while to cook and assemble, but I promise they are so worth it and will impress anyone! No one will know that the crepes are made mostly from just eggs and bananas, making them a super healthy option. You also probably already have eggs and bananas in your kitchen…so what are you waiting for!?
You can fill these crepes with your favorite fruit and top them with about anything you want. I decided to make two quick sauces because I couldn’t resist adding a peanut butter and chocolate twist to these. I like to make as many of my recipes as versatile as possible and this is one is no different, so experiment with your favorite fillings and toppings.
Fruit Stuffed Crepes
Makes 4 crepes.
Crepes:
6 eggs
2 ripe bananas
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
Chocolate Sauce:
3 tablespoons coconut oil
1 tablespoon cocoa powder
2 tablespoons agave
Peanut Butter Sauce:
3 tablespoons coconut oil
2 tablespoons peanut butter
2 tablespoons agave
Fruit stuffing: strawberries, blueberries, bananas, kiwi
Toppings: granola, unsweetened shredded coconut, chia seeds, maple syrup, agave syrup
- To make the crepes: Add all crepe ingredients to a medium sized bowl and mix using an immersion blender until eggs and bananas are completed mixed and there are no banana clumps. You could also use a regular blender or food processor to do this.
- Heat a medium sized skillet on low heat and add a small amount of oil enough to cover the bottom of the pan (I used coconut oil). Once the oil is heated, use a large spoon to spoon the crepe mixture onto the pan enough to cover the bottom of the pan. Let sit for about 5 minutes or until the top of the crepe is no longer liquidy and the bottom has browned slightly. Flip very carefully using two spatulas. Cook for another 3-5 minutes and then remove onto a plate. Repeat for each crepe.
- Stuff the middle of the crepe with a few spoonfuls of your favorite fruit and fold the crepe over.
- To make the chocolate and peanut butter sauce: add all ingredients to a food processor and process until smooth and combined.
- Top the crepes with chocolate and peanut butter sauce (or just regular maple syrup), as well as any other toppings you would like.
- Serve immediately and reheat for about 30 seconds in the microwave if the crepes have gotten cold.
Susan Mathes says
Love these! They are so beautiful and delicious!
This website gets better and better.
koberwager says
Thank you Susan! I’m glad you like the recipe and 24 Carrot Life!