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Eat Well Sep. 30. 2014
Breakfast

Vanilla Bean Banana Crepes

Sep. 30. 2014
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

Vanilla Bean Banana Crepes, a.k.a. the easiest crepe you’ll ever make… a.k.a. the only crepe recipe you may ever need (actually, I lied there are more crepe recipes in the Nutrition Stripped cookbook that are must trys). Bold statements I know, but they couldn’t be more true! I know how often I describe my food and recipes to be simple, but that’s what I’m all about. Creating really delicious whole food recipes and making them simple enough for everyone to make across the globe- no matter if you’re a foodie or not.

These Vanilla Bean Banana Crepes are made using only 5 ingredients with bananas and eggs being the main two ingredients, subtle vanilla flavor, and hints of warming spices like my favorite, cinnamon. Since this recipe is so simple, the explanation or lack thereof should be simple as well. These crepes contain roughly 10g of protein per serving and great sources of  healthy fats (don’t be afraid to enjoy egg yolks- they’re loaded with nutrients), and contain good sources of simple carbohydrates from the banana. You can have some fun with the toppings or how you choose to fill the crepes with some of my favorite ideas below:

TOP IT/FILL IT |

 

These crepes are different than “normal” crepes, they’re spongey, light, and naturally sweet versus tasting “eggy” like many crepes I’ve had in the past. THE key to success in making these crepes are 1) a great spatula, 2) a well greased pan, 3) a great pan! Ideally if you have a crepe pan, use that because the batter is very delicate.

There are two methods I found work great for making these crepes, the skillet method and the cast iron method, the latter being my favorite and producing THE best results. The skillet method is basically how you would make pancakes, pouring batter, flipping, and repeating. The cast iron method is where you use a small cast iron, heated on medium heat on the stove, pour the batter, cook for a couple of minutes and then transfer into the oven to finish cooking. This is the best result! The crepes are incredibly pliable, cooked through perfectly and larger in size! The method you choose to use truly depends on the time you have and kitchen tools- the cast iron method takes a bit longer but well worth it.

I love making these for breakfast on the weekends, for a mid-morning snack or even for dessert. Since these ingredients are simple, meaning the majority of us have these in our kitchens most of the time, they make for the perfect recipe to use time and time again. Use fillings that you enjoy the most and adapt to the seasons- for example using fresh summer berries, stewed apples or pears in the fall, cranberries or pumpkin in the late fall/holiday season, etc.

Learn more about why I love using bananas in baking, smoothies, and recipes here. If you’re egg-free or looking for a vegan alternative, I’m working on that one… and that may be for the cookbook!

Vanilla Bean Banana Crepes
Recipe Type: breakfast
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 1
A simple 2 ingredient whole food banana pancake, naturally gluten free, paleo friendly and great for breakfast or desserts. GF Paleo
Ingredients
  • 1 large banana, ripe
  • 2 large eggs, farm fresh preferred
  • 1/4 of vanilla bean pod seeds
  • pinch of pink sea salt
  • dash of ground cinnamon
Instructions
  1. Simply put the ingredients into a high speed blender and blend until smooth. If you don’t have a blender, in a large bowl you can mash the banana with the back of a fork and beat the eggs into it until well combined and smooth (no chunks of banana).
  2. SKILLET METHOD //
  3. Heat a nonstick skillet or crepe pan to medium/low heat, grease the pan well with coconut oil and pour about 1/4 cup of the mixture in at a time.
  4. You’ll flip the crepe gently when bubbles start to form or when the bottom becomes golden brown, be very gentle when flipping.
  5. Continue to cook until both sides are slightly golden brown. Repeat with remaining amount of batter.
  6. CAST IRON METHOD //
  7. Using a well greased small (about 4-5 inches in diameter) cast iron skillet, pour about 1/4-1/3 cup of the batter making sure the batter is evenly distributed in the entire bottom of the cast iron skillet. Let this cook for about 2 minutes before transferring into an oven heated at 350 degrees F. Finish cooking by baking for about 5 minutes or until the crepe is firm and pliable. Repeat for the entire batter. This process takes longer, but the result is the best.
  8. Enjoy immediately or you may store in the fridge for later.

I hope you all enjoy this recipe as much as I do- show me your creations using #nutritionstripped! Hope you all have a great day!

xo McKel

p.s. Nutrition Stripped news // I created helpful (and highly requested) downloadable bundles in the shop last week! Love your Body Bundle, Back to Basics (already the most popular), and Healthy Travels Bundle (perfect for the holidays coming up!). Check them all out here.

The Recipe

Serves 1

Print

Ingredients:

  • 1 large banana, ripe
  • 2 large eggs, farm fresh preferred
  • 1/4 of vanilla bean pod seeds
  • pinch of pink sea salt
  • dash of ground cinnamon

Directions:

  1. Simply put the ingredients into a high speed blender and blend until smooth. If you don’t have a blender, in a large bowl you can mash the banana with the back of a fork and beat the eggs into it until well combined and smooth (no chunks of banana).
  2. SKILLET METHOD //
  3. Heat a nonstick skillet or crepe pan to medium/low heat, grease the pan well with coconut oil and pour about 1/4 cup of the mixture in at a time.
  4. You’ll flip the crepe gently when bubbles start to form or when the bottom becomes golden brown, be very gentle when flipping.
  5. Continue to cook until both sides are slightly golden brown. Repeat with remaining amount of batter.
  6. CAST IRON METHOD //
  7. Using a well greased small (about 4-5 inches in diameter) cast iron skillet, pour about 1/4-1/3 cup of the batter making sure the batter is evenly distributed in the entire bottom of the cast iron skillet. Let this cook for about 2 minutes before transferring into an oven heated at 350 degrees F. Finish cooking by baking for about 5 minutes or until the crepe is firm and pliable. Repeat for the entire batter. This process takes longer, but the result is the best.
  8. Enjoy immediately or you may store in the fridge for later.

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Did you try it out?

Share Your Thoughts & Images

  • Megan

    These look delicious, thanks for the recipe!

    One question, where would you find vanilla bean pod seeds?

    Thanks!

  • I love crepes but sometimes I find them a little too “eggy.” Sort of similar to the famous German pancake. I will have to give these a try! I would fill them with caramelized sweet potato or apples. Perfect for the crisp, fall mornings.

    PS
    I have spent HOURS scouring your site. I love it!

  • Misty Myler

    Speaking of the NS Cookbook…….Is there a release date yet?! These look Delicious!!!

  • It’s so easy to spend a whole day browsing through your site. So inspiring. Thanks for doing what you do.

    http://www.spdrspdr.com

  • Amanda

    Hi McKel,

    Your website is beautiful. You’re so inspiring. I’m so happy I found it.

    Would you be able to do a post on gluten? I hear so much about being gluten free, however I don’t have a gluten allergy. Is there still a benefit to being gluten free? I would love to hear what you have to say about the topic of gluten.

    Keep doing your thing, it’s amazing!!

    Amanda

    • Thank you Amanda, great question! I will definitely add that to my Q & A list and possibly do a video if not a post on it 🙂 thanks for all your support xo

  • Yummy, those look delicious, and so easy! Will have to give them a try. I love the colour scheme in these photos, and your white plates too, they’re great!

  • Doreen Harrell

    Do you have nutritional information on these crepes? Just curious more about protein values, rather than calories. I do not really like boiled eggs, which I know are a staple of whole food healthy eating for protein. So, I thought these could substitute when needed. Thanks!

    • You can follow my directions in the FAQ page about how to figure out calories, but no I don’t calculate nutrition information for the recipes xx

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