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Blueberry and Banana Crepes | Sweet Caramel Sunday
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5 from 5 votes

Blueberry and Banana Crepes

Blueberry and Banana Crepes are for breakfast on Sweet Caramel Sunday! With simple ingredients and step by step instructions, you will be able to make this recipe tonight!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Breakfast, brunch
Cuisine: Australian, International
Keyword: blueberry and banana crepes, blueberry crepes, crepes
Servings: 4
Calories: 287kcal
Author: Adrianne

Ingredients

Blueberry and Banana Crepes

  • 1 cup plain flour
  • 1 ⅓ cup full cream milk
  • 1 egg free range
  • pinch caster sugar
  • 1 teaspoon vanilla essence
  • 1 punnet bluberries fresh
  • 4 bananas sliced
  • low fat vanilla custard
  • cacao powder to dust

Instructions

  • In a medium mixing bowl, combine flour, milk, egg, sugar and vanilla essence
  • Whisk till combined and batter has no lumps
  • Place in fridge to rest for 20-30 minutes
  • Add 5c piece amount of button to a medium non stick fry pan, use a pastry brush to move this around to coat the pan (see note below)
  • Use an ice-cream scoop to spoon batter into pan, cook for just less than a minute, flip and cook the other side.
  • Fill crepes with sliced bananas fresh blueberries, cacao power and low fat vanilla custard

Notes

  • The batter for these works best if it has had a chance to rest in the fridge after it has been made, allow for this in your prep time. 
  • These can be filled with anything sweet - strawberries, bananas, icecream, blueberries, pretty much anything you can think of - have a little fun with it! 
  • I would not recommend these be filled and served as a savoury option due to the sweetness of the batter, ie the vanilla essence and sugar. 
  • For a savoury crepe, substitute a pinch of salt for the sugar and omit the vanilla essence. 
  • If using a non stick pan, the butter will do about 5 crepes, it would be too greasy if you rebuttered in between each crepe and imagine how much yoga you would have to do to burn all that butter off! 
  • The technique I used for these is to have 2 pairs of tongs. One pair in each hand. This will ensure you can flip without burning your fingers.

Nutrition

Calories: 287kcal | Carbohydrates: 54g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 52mg | Potassium: 578mg | Fiber: 3g | Sugar: 18g | Vitamin A: 265IU | Vitamin C: 10.2mg | Calcium: 109mg | Iron: 1.9mg