Banana & Blueberry Crepes
Course: BreakfastDifficulty: EasyServings
2
(about 4 crepes)Ingredients
For the crepes
140 g plain flour
½ tsp baking powder
1 tbsp sugar
1 large egg
230 ml milk
3 tbsp melted butter (plus more for the pan)
½ tsp salt
- For Topping
1–2 ripe bananas, sliced
A handful of fresh blueberries
Runny honey, to drizzle
Dark chocolate, finely grated or shaved
Optional: chia seeds or flax seeds for sprinkling
Directions
- Make the batter
In a bowl, whisk the flour and salt. Add the eggs, then gradually pour in the milk, whisking until smooth. Stir in the melted butter or olive oil.
Let the batter rest for 10–15 minutes if you have time, this helps create tender crepes. - Cook the crepes
Heat a non-stick pan over medium heat and lightly grease it.
Pour a small ladle of batter into the pan, swirling to coat the surface thinly.
Cook for about 1 minute until lightly golden, then flip and cook the other side briefly.
Repeat with the remaining batter. - Assemble
Lay a warm crepe on a plate. Top with banana slices and blueberries.
Drizzle generously with honey, then finish with dark chocolate shavings and a light sprinkle of seeds if using. - Serve
Serve immediately with hot coffee or tea, folding the crepe gently or leaving it open and rustic.
Notes
- For extra indulgence, add a spoon of Greek yoghurt or mascarpone.
Swap honey for maple syrup if preferred.
These crepes work beautifully with raspberries, strawberries, or pear slices too.
