Name: Recipe for Banana-Blueberry Crepes
Prep time: 5 minutes Prep Time: 5 minutes
Cook time: 10 minutes Cook Time: 20 minutes
Total time: 15 minutes Total Time: 25 minutes
Yield: 9 (1/3 cup) servings Yield: 8 (1 crepe) servings
Cuisine: Breakfast
Ingredients: 4 fresh or frozen blueberries; 3/4 (6 oz. can) pineapple juice; 3 cornstarch; 1 apple juice concentrate; 1 1/3 soy or almond milk; 1/4 mashed banana, ripe with spots; 2 almond flour, packed to measure; 2/3 oats; 1/3 white whole wheat flour (GF: teff or sorghum); 1/4 salt; Bananas, sliced

Two crepes covered with blueberry sauce next to pineapple garnish

Breakfast A Fruity, Whole Grain Treat

These crepes are sweet and yummy all by themselves, but are a special treat with the added banana slices and thickened blueberry sauce. You’d better make a double batch, or they will all be gone before you get to the table! The ivory teff flour used in the gluten-free option is a nutritious grain that is low glycemic, high fiber, and contains a high mineral content.

Banana-Blueberry Crepes

Recipe courtesy of

Heather Leno

Prep Instructions

Blueberry Sauce:

Yield: 9 (1/3 cup) servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Crepes:

Yield: 8 (1 crepe) servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Recipe Ingredients

4 cups fresh or frozen blueberries
3/4 cup (6 oz. can) pineapple juice
3 tablespoons cornstarch
1 cup apple juice concentrate
1 1/3 cups soy or almond milk
1/4 cup mashed banana, ripe with spots
2 tablespoons almond flour, packed to measure
2/3 cup oats
1/3 cup white whole wheat flour (GF: teff or sorghum)
1/4 teaspoon salt
Bananas, sliced

To make the blueberry sauce, combine the berries and pineapple juice in a 3-quart kettle (I suggest a large-size pot to help ensure the mixture doesn’t overflow onto the stove—be mindful!). Simmer to cook berries and meld flavors. Dissolve the cornstarch in the apple juice concentrate and pour into the berries while stirring.
Continue to stir until thickened, remove from heat, and set aside.
To make the crepes, combine the remaining ingredients (except sliced bananas) in a blender and blend until creamy smooth. Batter will thicken as it stands; add a tablespoon or two of additional milk as needed to keep batter the consistency of rich cream.
Heat one or two skillets to medium-low until droplets of water will dance on the skillet surface, then pour 1/4 cup batter onto one side of the skillet and IMMEDIATELY roll pan in a circular motion to spread batter evenly and thinly. If batter is too thick, you will not get as nice a crepe, and if it is too thin it will tear when turning.
Cook until bubbles form and edges are browning. Carefully turn crepe and cook other side, approximately 1 minute for each side. Place them on a plate. Do not stack while hot or they will stick together.
Serve crepes at room temperature. Lay sliced bananas down the center; fold each side over bananas and put seam-side down. Top with ¼ cup warm blueberry sauce and serve. Great for breakfast or a light supper.

NOTES: Most plant milks will work, but not rice milk. Frozen ripe bananas may be used in place of fresh.

Regular non-concentrated apple juice works fine if you have nice, sweet berries. You can always add a shake or two of stevia if needed for sweetening.