Name: Recipe for Chocolate Banana-Cream Crepes
Prep time: 5 minutes
Cook time: 2 minutes per crepe
Total time: 30 minutes
Yield: 10 (1 crepe) servings
Cuisine: Sweets
Ingredients: 1/2 unsweetened almond milk; 3 1/2 Medjool dates; 2 cacao powder; 1 maple syrup; 3/4 vanilla extract; 1 cacao or cocoa powder; 1 coconut cream from 1 can full-fat coconut milk; 2 maple syrup; 1 white vanilla powder, preferably a sprinkle of stevia if needed; 1 1/3 almond or soy milk; 1/4 mashed banana, very ripe with spots; 2/3 quick oats; 1/3 Teff flour or whole wheat pastry flour; 2 almond flour, packed to measure; 1/2 maple syrup; 1/4 salt

Chocolate crepe with banana filling on white surface

Sweets Chocolaty and Indulgent

These scrumptious chocolaty-banana crepes have a rich and creamy layered goodness that would rival a French pastry. Crepes can be made ahead and frozen when completely cooled; place a piece of parchment between each one. Always serve at room temperature. The cream can be made ahead; it keeps well in the fridge for several days or can be frozen for convenience—just rewhip with a spoon before serving. The chocolate drizzle also keeps well in the refrigerator. Carob can easily be substituted.

Chocolate Banana-Cream Crepes

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 10 (1 crepe) servings
Prep Time: 5 minutes
Cook Time: 2 minutes per crepe
Total Time: 30 minutes

Recipe Ingredients

1/2 cup unsweetened almond milk
3 1/2 Medjool dates
2 tablespoons cacao powder
1 tablespoon maple syrup
3/4 teaspoon vanilla extract
1 tablespoon cacao or cocoa powder
1 cup coconut cream from 1 can full-fat coconut milk
2 tablespoons maple syrup
1 teaspoon white vanilla powder, preferably a sprinkle of stevia if needed
1 1/3 cups almond or soy milk
1/4 cup mashed banana, very ripe with spots
2/3 cup quick oats
1/3 cup Teff flour or whole wheat pastry flour
2 tablespoons almond flour, packed to measure
1/2 tablespoon maple syrup
1/4 teaspoon salt

For Chocolate Drizzle:

Combine in a small blender cup: milk, softened dates (a few seconds in a microwave makes easy work of this), cacao powder, maple syrup, and vanilla.
Blend well to eliminate any date texture and set aside. The date sizes can vary, which will result in a thinner or thicker drizzle.

For Coconut Cream:

Take a chilled can of full-fat coconut milk. Drain off the liquid and put the thick cream into a small mixing bowl. Add the maple syrup and the vanilla powder; whip with electric beaters until nice and fluffy. Taste to see if any stevia is needed.
Refrigerate.

For Crepes:

Combine the remaining ingredients (except bananas for slicing) in a blender and blend until creamy and 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 good nonstick skillets to medium-low until droplets of water dance on the skillet surface. Do not use oil. If your skillets are not good, just wipe the surface lightly with an oiled paper towel. Pour ¼ cup batter onto one side of the skillet and immediately roll pan in a circular motion to spread batter evenly and thinly. If the 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 begin to brown. Carefully turn crepe and cook other side, approximately 1 minute for each side. Place finished crepes 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 2 tablespoons cream and drizzle with 1 tablespoon chocolate syrup. Garnish with ½ teaspoon nuts. Enjoy!

NOTES: The chocolate drizzle may be used immediately but will set up thicker after refrigeration. The whipped topping requires the can of coconut milk to be refrigerated ahead of time. I keep one in the fridge so it is ready anytime. Most plant milks will work except for rice milk. Frozen bananas can be used.