Caramelized Banana Crepes

Vegetarian

May 7

Soft, nutty whole wheat crepes get the full brunch treatment: caramelized bananas, tangy yogurt cream, and a citrus-kissed maple syrup that soaks into every fold.

Caramelized Banana Crepes with Yogurt Cream and Orange Maple Syrup

Servings: 4-6 crepes

Prep Time: 20 minutes

Cook Time: 20 minutes

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Ingredients

For the crepe batter:
- ¾ cup white whole wheat flour
- 2 tbsp sugar-free brown sugar substitute
- ¼ tsp salt
- 1 cup unsweetened almond milk
- 1 egg
- 1 tbsp avocado oil, plus more for the pan
- 1 tsp vanilla extract
For the yogurt cream:
- 1 cup nonfat Greek yogurt
- 1 tbsp sugar-free brown sugar substitute
- 1 tsp vanilla extract
For the bananas:
- 2-3 ripe but firm bananas
- 1–2 tsp avocado oil
- 1 tsp maple syrup
- Pinch of salt
For the orange syrup:
- ¼ cup orange juice
- 2 tbsp maple syrup
- 1 strip citrus zest
- Pinch of salt
- 1–2 tsp butter alternative (like Smart Balance)

Instructions

Make crepe batter: In the base of a blender, add all of the crepe batter ingredients. Blend until smooth and thin. Let rest for about 5-10 minutes before using. If you don’t have a blender, whisk the dry ingredients and wet ingredients separately and then mix both together.
Cook crepes: Heat a lightly oiled nonstick skillet over medium-high heat. Add about 1/4 cup batter and swirl to coat thinly. Cook 30–45 seconds, flip with a rubber or offset spatula, and cook another 15–20 seconds. Transfer to a plate and repeat. Cool completely.
Whisk yogurt filling: In a bowl, whisk together yogurt, brown sugar substitute, and vanilla until smooth.
Caramelize bananas: Slice bananas lengthwise. Heat avocado oil in a skillet over medium heat. Pour in the maple syrup and place bananas cut-side down. Sprinkle with a pinch of salt. Cook for 2-4 minutes until lightly caramelized. Flip briefly to warm through and remove.
Make the orange syrup: In a small saucepan, combine orange juice, maple syrup, citrus zest, and a pinch of salt. Bring to a simmer over medium heat and cook for 4–6 minutes, stirring occasionally, until slightly reduced. Stir in 1–2 teaspoons butter alternative (like Smart Balance) and continue cooking for another 1–2 minutes, until glossy and thickened to a loose syrup consistency (it should lightly coat the back of a spoon). Remove the zest and keep warm.
Fold and serve: Fold each crepe in half and then in quarters to make a fan. Place the crepe on a plate and top with the yogurt cream and a sliced caramelized banana. Drizzle with warm citrus maple syrup and finish with additional citrus zest if you like. Serve and enjoy!