Buckwheat Banana Breakfast Crepes

Name: Buckwheat Banana Breakfast Crepes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup buckwheat flour; 2 large eggs; 1 1/2 cups whole milk (or non-dairy milk); 1/2 cup water; 2 tbsp unsalted butter, melted; 1/4 tsp salt; 1/2 tsp pure vanilla extract; 2 tsp unsalted butter (for the pan); 2 ripe bananas, thinly sliced; 1/4 cup pure maple syrup; 2 tsp powdered sugar (for dusting, optional)

Tender, earthy buckwheat crepes filled with sliced banana and a drizzle of maple syrup - a naturally gluten-free French-inspired breakfast. Plan ahead: the batter rests for 30 minutes for best texture.

30 minMediumServes 4320 cal/serving

FrenchBreakfastStovetopVegetarianHigh FiberGluten-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup buckwheat flour
2 large eggs
1 1/2 cups whole milk (or non-dairy milk)
1/2 cup water
2 tbsp unsalted butter, melted
1/4 tsp salt
1/2 tsp pure vanilla extract
2 tsp unsalted butter (for the pan)
2 ripe bananas, thinly sliced
1/4 cup pure maple syrup
2 tsp powdered sugar (for dusting, optional)

Instructions

1

In a blender or large bowl, combine 1 cup buckwheat flour, 2 large eggs, 1 1/2 cups whole milk (or non-dairy milk), 1/2 cup water, 2 tbsp melted unsalted butter, 1/4 tsp salt, and 1/2 tsp pure vanilla extract. Blend or whisk until smooth. Let the batter rest for 30 minutes at room temperature (or overnight in the fridge) so the flour fully hydrates.
2

Heat a 10-inch nonstick skillet or crepe pan over medium heat. Lightly brush with a small amount of 2 tsp unsalted butter (for the pan).
3

Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl to spread into a thin, even circle. Cook until the edges look dry and the bottom is lightly golden, about 1 to 2 minutes.
4

Flip the crepe with a thin spatula and cook the second side for 30 to 45 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between them.
5

To serve, lay a crepe flat and arrange 2 thinly sliced ripe bananas across one half. Fold the crepe in half and then in half again into a triangle. Drizzle with 1/4 cup pure maple syrup and dust with 2 tsp powdered sugar (for dusting, optional) if desired.

Questions

Can I make Buckwheat Banana Breakfast Crepes dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, melted, 2 tsp unsalted butter (for the pan). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Buckwheat Banana Breakfast Crepes ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Buckwheat Banana Breakfast Crepes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.