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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The French Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

Why rest the batter for Buckwheat Banana Breakfast Crepes?

Step 1 reads: "Let the batter rest for 30 minutes at room temperature (or overnight in the fridge) so the flour fully hydrates." The pause in step 1 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What equipment do I need for Buckwheat Banana Breakfast Crepes?

Beyond a knife and a board, the method uses a blender (step 1) and parchment paper (step 4).

What can I use instead of maple syrup in Buckwheat Banana Breakfast Crepes?

The entry for Buckwheat Banana Breakfast Crepes calls for 1/4 cup pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Buckwheat Banana Breakfast Crepes vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter, melted, 2 tsp unsalted butter (for the pan) and 2 large eggs. For fully plant-based entries, see the vegan breakfast collection.

How many calories are in Buckwheat Banana Breakfast Crepes?

One serving (the recipe makes 4) is about 320 calories, with 14 g protein, 46 g carbohydrate and 11 g fat, plus 5 g fiber and 205 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Cook this free in the app

Textual Chef is 4,544 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.