quick crepes

Quick Crêpes with Raspberry, Banana & Almond Butter


There’s something special about crêpes on a Saturday morning. They’re airy and light while being rich and satisfying. The best thing about crêpes is that you can fill them with practically anything you want–they’re extremely versatile. I usually go the sweet route with almond butter, peanut butter, or nutella as a base and add fruit such as berries or bananas. But you can also go more savory with vegetables, ham, and even cream cheese. Possibilities are endless!

Generally it takes hours to make crêpes because traditional batter is less likely to tare and break only if it rests for at least at hour in the fridge before heating. But on a Saturday morning, I’m not looking to wait around to eat a delicious breakfast. So I was on a mission to create a batter that could be cooked immediately after mixing, while still maintaining malleability.

It took a lot of trial and error, and reaching far back into the depths of the culinary knowledge attained years ago. But I must say, these crêpes are light, tasty, and will gently fold around all the delicious fillings your heart desires. This combination of fresh, juicy raspberries, soft banana and earthy almond butter is one of my favorites.

Quick Crêpes
with Raspberry, Banana & Almond Butter

Serves 1-2
– 3 large eggs
– 1/4 cup whole milk
– 2 Tbs. spelt or buckwheat flour
– 1/2 tsp. cinnamon
– 3 Tbs. almond butter
– 2 tsp. maple syrup
– 3/4 cup fresh raspberries
– 1 banana, thinly sliced
– 3 tsp. coconut oil

In a small bowl, whisk together the eggs, milk, and 1/4 cup of cold water. In a medium bowl, combine the flour, cinnamon, and pinch of salt. Pour the wet mixture into the dry, and whisk until combined.

In a small bowl, combine the almond butter and maple syrup. Set aside.

Heat 1 tsp. coconut oil in a 10″ non-stick skillet over medium-low. Pour 1/3 of the batter and tilt the pan so that it fully covers the surface. Cook for 1:30-2 minutes, or until small bubbles form. Top of the crepe with 1/3 of the maple almond butter, 1/3 of the banana slices, and 1/3 of the raspberries, then fold. Take the skillet off the heat, let sit for 30 seconds, then plate.

Repeat with the other 2/3 of the batter, making 3 crêpes in total. Enjoy!