2.8
5 ratings

Banana Crepes

Breakfast can be satisfying and delicious, too, like with this banana crepe recipe. 

Ready in
30 m
2
Servings
482
Calories Per Serving

Ingredients

  • 1 Cup buckwheat flour
  • 3 large egg whites
  • 1/2 Cup skim milk
  • 3 Ounces frozen concentrate apple juice
  • 3 bananas
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon ground cloves
  • 2 Teaspoons vanilla extract
  • 1 Teaspoon Splenda
  • Nonstick cooking spray, for greasing

Directions

In a blender mix the flour, egg whites, milk, and 2 tablespoons of the apple juice concentrate until smooth. Let the batter sit for 10 minutes before cooking.

In a large skillet over high heat, add the bananas and cook until it begins to brown, about 5 minutes. Add the cinnamon, cloves, vanila extract, and Splenda and cook until the liquid has evaporated and the bananas are golden brown, another 5 minutes or so. 

In a small skillet greased with nonstick cooking spray over medium-high heat, ladle a small amount of batter to make a thin crepe. When the crepe starts to bubble slightly, turn over, about 1 minute. Cook for 10 seconds more and remove from the pan and lay out on the baking sheet. Repeat with the rest of the batter. Roll the banana filling inside the crepes and serve warm.

 

Nutritional Facts
Servings2
Calories Per Serving482
Total Fat7g11%
Sugar31gN/A
Saturated1g4.8%
Cholesterol1mgN/A
Protein17g34%
Carbs93g31%
Vitamin A90µg10%
Vitamin B120.3µg4.7%
Vitamin B61mg51%
Vitamin C16mg27%
Vitamin D0.7µg0.2%
Vitamin E0.4mg2.1%
Vitamin K6µg7%
Calcium181mg18%
Fiber11g46%
Folate (food)72µgN/A
Folate equivalent (total)72µg18%
Iron3mg17%
Magnesium214mg53%
Monounsaturated3gN/A
Niacin (B3)5mg25%
Phosphorus315mg45%
Polyunsaturated2gN/A
Potassium1208mg35%
Riboflavin (B2)0.6mg32.8%
Sodium129mg5%
Thiamin (B1)0.3mg22.6%
Zinc2mg16%