Banancrepes (4 ingredienser, ingen æg, ingen mejeriprodukter)

Disse Banana Crepes are easy 4-ingredient crepes made from ripe bananas for a delicious sweet egg-free and dairy-free breakfast.

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Growing up in France, I spent countless hours in our family’s restaurant, where I learned the art of making crepes from my parents. I remember standing on a stool to reach the counter, carefully pouring the batter and watching as it spread thinly and cooked to perfection.

Crepes were a staple in our household, and we often experimented with different fillings and flavors, like Vegan Buckwheat Crepes. I’ve since adapted those beloved crepes into a vegan-friendly version that’s just as delicious and even easier to make, my Veganske pandekager. These banana crepes are banana twist of this recipe, perfect for anyone looking for an egg-free and dairy-free breakfast option.

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Banana Crepes

These banana crepes are easy 4-ingredient crepes made from ripe bananas for a delicious sweet egg-free and dairy-free breakfast.

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Prep Time: 10 minutter mins

Tilberedningstid: 20 minutter mins

Samlet tid: 30 minutter mins

Rute: Morgenmad, Dessert

Køkken: Fransk

portioner: 8 crepes (26 cm)

Kalorier: 183.7 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 2 stor Bananer - black spotted skin for better sweetness equivalent to 1 cup of mashed bananas
• ▢ 2 spiseskefulde Oil of Choice - (note 1)
• ▢ 2 kopper Mel til alle formål - (note 2)
• ▢ 2 kopper Mandelmælk

Instruktioner

• In a blender, blend the banana, canola oil, and almond milk until smooth.
• In a mixing bowl, add flour and pour the banana milk on top. Whisk until the mixture is smooth. It's thinner than pancake batter, and that's normal.
• Set aside at room temperature for 10 minutes to let the batter rest.
• Warm a non-stick crepe pan, spray cooking oil on the pan, and place over medium-high heat.
• Pour 1/2 cup of batter into the center of the pan, tilting the pan quickly to spread the batter all over the pan into a thin layer. If some spots are not covered because the batter won't run to that spot, use a teaspoon to fill the gaps and spread with the back of the spoon to spread nicely. The whole pan should be covered with a thin layer of banana crepe batter.
• Cook until the sides are lifting up, golden brown and you can easily slide a long thin spatula under the crepe to flip. It takes about 3 minutes to reach that point.
• Flip and cook an extra minute. Note that the first crepe is always messy. The next ones are getting better as the pan warms up. If you struggle, make them smaller, and instead of tilting the pan, spread the batter using the back of a spoon, working in a circular motion to spread from the center to the edge.
• Serve with your favorite spread: peanut butter or chocolate spread and banana slices.
• Store banana crepes in an airtight container in the fridge for up to 4 days.

Noter

Noter 1: Any oil works for this recipe. Pick the one that is right for you. You can use light olive oil, avocado oil, canola oil, coconut oil, or melted vegan butter.

Noter 2For en glutenfri version, brug min Guide til glutenfri konvertering.

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Ernæring

Betjener: 1crepe | Kalorier: 183.7kcal | Kulhydrater: 31.8g | Protein: 3.9g | Fed: 4.7g | Mættet fedt: 0.3g | Flerumættet fedt: 1.5g | Enumættet fedt: 2.6g | Transfedt: 0.01g | Natrium: 82.2mg | Kalium: 155.2mg | Fiber: 1.9g | Sukker: 4.3g | Vitamin A: 21.8IU | Vitamin C: 3mg | Calcium: 81.4mg | Jern: 1.5mg | Magnesium: 16.1mg | Fosfor: 41.2mg | Zink: 0.3mg

Ingredienser og erstatninger

• Bananer: Choose bananas that are very ripe with lots of brown spots. They should be soft and easy to mash or blend. Since this recipe is made without sugar, the ripeness of the bananas makes the sweetness of the crepes. Riper bananas make sweeter crepes.
• Olie: Use high-quality oil with a neutral flavor. Make sure it’s fresh to avoid any off-flavors. You can use any oil, but pick one with a low flavor and a high smoke point.
• Mel til alle formål: Choose a high-quality, unbleached all-purpose flour. Sift the flour before measuring to ensure it’s light and free of lumps. For a gluten-free version, use my Guide til glutenfri konvertering.
• Mandelmælk: Use unsweetened almond milk to control sweetness. Ensure it’s well-shaken before measuring to mix in any settled solids. You can also use any other plant-based milk like cashew milk or oat milk.

How to Make Banana Crepes

This recipe is different from a classic crepe recipe because you first have to make the banana milk.

Combine the bananas, almond milk, and canola oil in the jug of a blender.

Blend on high speed until a smooth and creamy texture forms.

Combine the dry ingredients in a bowl and pour the banana milk on top.

Whisk until the texture is smooth before leaving it in the fridge for 10 minutes to rest.

Oil a non-stick crepe pan and warm it to medium-high heat.

Pour 1/2 cup of banana crepe batter while tilting the pan to cover it and cook for 2-3 minutes. Flip the crepe and cook the other side for a minute.

Filling The Crepes

These crepes can be eaten as they are, but you can make them even better by adding fillings.

• Frisk frugt: Fill your crepes with a mix of fresh berries, such as strawberries, blueberries, and raspberries. Add a sprinkle of powdered sugar and a drizzle of pure maple syrup for a classic and refreshing option.
• Nøddesmør: Spread a generous layer of almond butter or peanut butter inside the crepes. Top with sliced bananas and a light drizzle of agave nectar for a rich and satisfying breakfast.
• Kokosflødeskum: Make a batch of my my Vegansk flødeskum or coconut whipped cream by whipping chilled coconut cream with a touch of vanilla extract and a bit of powdered sugar. Use this as a topping along with some fresh fruit or a sprinkle of shredded coconut.
• Chokolade hasselnøddepålæg: Use a vegan chocolate hazelnut spread (like Nutiva or Justin’s) to fill your crepes. Top with crushed hazelnuts and a dusting of cocoa powder for an indulgent treat.
• Lemon and Sugar: For a simple yet delicious option, sprinkle the crepes with fresh lemon juice and a dusting of caster sugar. This combination provides a lovely balance of tartness and sweetness.
• Karameliserede æbler: Sauté thinly sliced apples in a bit of coconut oil, cinnamon, and a touch of brown sugar until tender. Fill the crepes with the caramelized apples and top with a dollop of coconut yogurt.
• Vegan Yogurt and Granola: Spread a layer of your favorite vegan yogurt inside the crepes and sprinkle with sprød granola and fresh fruit. This adds a nice contrast of textures and flavors.
• Bærkompot: Make a quick berry compote by simmering mixed berries with a bit of maple syrup until they break down and thicken. Use this as a warm, juicy filling or topping for your crepes.
• Vegan Chocolate Sauce: Melt some dark chocolate with a bit of coconut oil to create a smooth chocolate sauce. Drizzle this over the crepes and top with chopped nuts or coconut flakes.
• Tropisk: Fill your crepes with diced mango, pineapple, and kiwi. Add a sprinkle of toasted coconut flakes and a drizzle of agave nectar for a tropical twist.
• Græskar krydderi: Mix canned pumpkin puree with a bit of cinnamon, nutmeg, and maple syrup. Spread this mixture inside the crepes and top with pecans and a drizzle of date caramel.
• Chiafrøsyltetøj: Make a quick baby jam by mashing fresh berries with a bit of maple syrup and chia seeds. Let it sit until it thickens, then use it as a fruity filling for the crepes.

Spreading hazelnut chocolate spread on the crepe.

Adding fresh sliced bananas.

Carines tips

• Bananmodenhed: Use very ripe bananas with lots of brown spots. They’re naturally sweeter and easier to blend, which helps to create a smooth batter.
• Blending the Batter: Blend the bananas and almond milk first to ensure a smooth mixture before adding the flour and canola oil. This prevents lumps and ensures an even texture.
• Hvile dejen: Let the batter rest for about 10 minutes before cooking. This allows the flour to hydrate fully, resulting in more tender crepes.
• Madlavningsteknik: Use a non-stick skillet or crepe pan and heat it well before adding the batter. Pour a small amount of batter and swirl the pan to spread it thinly and evenly. Cook over medium heat to avoid burning.
• Flipping the Crepes: Wait until the edges start to lift and the surface looks set before flipping the crepes. Use a thin spatula to gently lift and flip them for even cooking.

More Easy Crepe Recipes

Veganske pandekager

Vegan Buckwheat Crepes