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Thin Crepes Made with Overripe Bananas, No Eggs

(mydeliciousmeals.com)Alena Tarasevich

If you often end up with overripe bananas, this recipe is a great way to use them up.

These thin banana crepes are made without eggs or added sugar and need just a few simple ingredients. Ripe bananas add natural sweetness and help make the crepes soft, while a little avocado oil keeps them tender.

It’s an easy recipe for breakfast, brunch, or whenever you have bananas that are too ripe to eat fresh.

Ingredients

2 bananas (ripe, about 115 grams each)
300 grams whole milk
170 grams all-purpose flour
18 grams avocado oil (or other neutral oil)
1 pinch salt

Yield:

crepes

Prep time:

5 minutes

Cook time:

20 minutes

Total time:

25 minutes

Yield: 8 crepes | Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes

Cook Mode - Prevent screen from going dark

Instructions

1. Add bananas, milk, flour, oil and salt to a blender cup. Blend with an immersion blender until the batter is smooth.

Bananas, milk, flour, oil and salt in a blender cup before and after blending into smooth crepe batter.

2. Heat a non-stick crepe skillet over medium heat. Add a small amount of oil to lightly coat the skillet. Pour some batter into the skillet and quickly move the skillet in a circular motion to spread the batter into a thin, even layer. Cook until bubbles start to form on top and the bottom is lightly browned.
Banana crepe batter spread in a lightly oiled skillet and cooked until bubbles form on top.

Banana crepe batter spread in a lightly oiled skillet and cooked until bubbles form on top.

3. Loosen the crepe with a spatula, flip and cook the other side until lightly browned.
Banana crepe flipped and cooking on the second side until lightly browned.

Banana crepe flipped and cooking on the second side until lightly browned.

Repeat with the remaining batter, adding a little more oil to the skillet if needed. Serve warm with your favorite toppings or fillings.
Thin banana crepes on a serving board with overripe bananas in the background.

Thin banana crepes on a serving board with overripe bananas in the background.

Notes

Bananas: Very ripe bananas work best for this recipe. The riper they are, the sweeter and more flavorful the crepes will be.

Batter: The batter should pour easily and spread when you move the skillet. If your bananas are larger or your batter seems too thick, add a little more milk.

Cooking: Don't flip the crepe too early. Wait until bubbles appear, the top starts to look set and the edges release easily.

Oil: I like using avocado oil, but any neutral-flavored oil will work.

Serving: These banana crepes are naturally sweet, so they are great with fresh fruit, yogurt, honey, nut butter or simply on their own.

Shop products and ingredients I recommend for this recipe:

Organic Flour

Avocado Oil

Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!