Peanut Butter Banana Crepes Recipe
These whole wheat peanut butter banana crepes make for a delicious dessert that feels fancy and French, and is ready in only 25 minutes! With a variety of filling and topping options from nut butter to fresh berries, this recipe is simple and customizable to anyone’s tastes. Plus, they're around 15g carbohydrate per crepe, so you can easily enjoy two to three and still have a completely diabetes-friendly meal.
Ingredients
- 1 cup milk
- 1 cup whole wheat flour
- 1 large egg
- Pinch of salt
- 5 tablespoons peanut butter
- 1 large banana, sliced thin
- Chopped dark chocolate, optional, for garnish
- Chopped peanuts, optional, for garnish
Instructions
1. In a medium bowl, combine flour, milk, egg, and salt. Blend until smooth. The final consistency should be slightly thinner than pancake batter, so if necessary add a little water and mix well to desired consistency.
2. Cover bowl with a thin kitchen towel and set aside for 5 minutes.
3. Heat a large nonstick skillet over medium heat. Spray with cooking oil or add a tiny pat of butter to melt. Using a scant ¼ cup batter per crepe, pour batter in an even circle directly in the middle of your hot pan, using the other hand to immediately begin tilting and swirling the pan in a circular motion to spread batter until it forms a very thin film. Cook 1 to 2 minutes, until the underside is golden and edges begin browning, then flip with a spatula and cook the other side about 30 to 60 seconds until golden and cooked through.
4. Repeat with remaining batter, adding a small bit of cooking spray or butter to pan between every few crepes. Makes about 10 thin crepes.
5. Spread each crepe with 1 to 1 ½ teaspoon peanut butter and fold in half or quarters to serve. Top with banana slices, chopped peanuts, and a sprinkle of shaved dark chocolate.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 112Total Fat 5gCarbohydrates 13gProtein 4g
