Buckwheat Banana Breakfast Crepes
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.
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
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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.
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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).
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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.
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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.
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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.