Gluten-Free Banana Crepe
Elevate your breakfast game with these irresistibly light and tender Gluten-Free Banana Crepes! Perfect for those looking for a wheat-free treat, this recipe combines ripe banana with gluten-free all-purpose flour to create a naturally sweet and velvety batter. Infused with the warm notes of vanilla, these delicate crepes come together in just 25 minutes, from blending to cooking. You'll love how effortlessly they glide off the pan, thanks to the addition of melted butter and a touch of coconut oil. Serve them warm and customize with your favorite toppings, from fresh fruits to drizzles of maple syrup. Whether you're catering to dietary needs or just enjoying a healthier twist on a classic, these gluten-free crepes are both indulgent and wholesome—a must-try for brunch enthusiasts!
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Recipe Information
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 ripe banana
- 2 large eggs
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon coconut oil or additional butter (for cooking)
Instructions
In a blender, combine the gluten-free all-purpose flour, ripe banana, eggs, milk, melted butter, vanilla extract, and salt.
Blend the mixture until smooth and frothy. If the batter seems too thick, add a little more milk, a tablespoon at a time, until the desired consistency is achieved.
Let the batter rest for 5 minutes to allow the flour to fully absorb the liquid, which helps in creating tender crepes.
Heat a non-stick skillet or crepe pan over medium-high heat and lightly grease it with coconut oil or butter.
Pour about 1/4 cup of the batter into the pan and immediately tilt the pan in a circular motion so the batter coats the surface evenly.
Cook the crepe for about 1-2 minutes or until the edges start to lift from the pan and the underside is golden brown.
Carefully flip the crepe using a spatula and cook the other side for another 30 seconds to 1 minute, until slightly brown.
Transfer the finished crepe to a plate and cover to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the crepes warm, filled, or topped with your choice of fillings like fresh fruits, whipped cream, or maple syrup.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 27.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 386 mg | 30% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
