This is a modified recipe of the the original one I found on "The Simple Dollar" blog. The recipe does not use any sugar or sugar substitutes. It is probably the healthiest crepes recipe there is. For topping, I like to spread Nuttela (hazelnut spread) and thinly sliced bananas on top of it. Sometimes, to mix it up, I put cinnamon, coconut flakes, and raisins only. I have been making it for breakfast every Saturday morning for my wife. That may be the reason she loves me so much.
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Units: US | Metric
- 3 very ripened bananas
- 2 eggs
- 1 cup milk
- 1/2 cup sparkling water (regular water or any fruit juice would work)
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup all-purpose flour
- 1/4 cup soy flour (all-purpose flour would do as well)
- 1/4 cup whole wheat flour (all-purpose flour would do as well)
- 1Put bananas in the blender and blend them until smooth.
- 2Add eggs, milk, salt, baking powder, soy and whole wheat flour. Blend until smooth.
- 3Add sparkling water and all-purpose flour. Blend until smooth.
- 4Preheat frying pan on medium heat.
- 5Add 1/2 tsp oil and spread around frying pan.
- 6Ladle the batter into the frying pan spreading it around evenly.
- 7After 2-3 min or until edges become brown turn it over and fry it for another minute.
- 8Put it onto the plate and spread 2 tsp nuttela and thinly sliced bananas. Roll the crepe.
- 9Repeat steps 5 through 9 until there is no more batter.
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Nutritional Facts for Crepes - Natural and Healthy
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 317.9
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 2.5 g
- Cholesterol 114.2 mg
- Sodium 494.2 mg
- Total Carbohydrate 54.5 g
- Dietary Fiber 4.0 g
- Sugars 11.1 g
- Protein 12.3 g