Chocolate Crepes with Peanut Butter Banana Fill
Thin chocolate crepes made from oat flour, cocoa, and plant-based milk, filled with sliced banana and peanut butter. Blended batter cooks quickly in a non-stick skillet, flipped when edges release. Simple, protein-rich breakfast or dessert requiring minimal equipment and no refined sugar.
Ingredients
Instructions
- 1
Blend egg, plant-based milk or dairy milk, cocoa powder, and oat flour in a blender until homogeneous, or whisk by hand until smooth.
- 2
Heat a non-stick skillet and lightly coat with extra virgin olive oil or coconut oil.
- 3
When hot, pour half the batter and spread across the skillet surface.
- 4
When bubbles form and edges begin to release, flip the crepe.
- 5
Cook the other side for a few seconds and remove from skillet.
- 6
Repeat with remaining batter.
- 7
To fill, arrange banana slices on half of each crepe, add peanut butter, and fold closed.
- 8
Optionally sprinkle with cinnamon and cocoa powder before serving.
Tips
Batter can be made ahead and refrigerated; let come to room temperature before cooking.
Use a rubber spatula or crepe spreader to thin the batter evenly across the skillet.
Non-stick skillet prevents the need for excess oil.
Good to Know
Cooled crepes can be stacked with parchment between and refrigerated up to 2 days, or frozen up to 1 month.
Make crepes and filling separately; assemble just before serving to prevent sogginess.
Serve warm or at room temperature. Optional toppings: cinnamon, cocoa powder, honey, or extra nut butter.
Common Mistakes
Do not overmix batter to avoid dense, tough crepes; blend only until smooth.
Do not flip too early to avoid tearing; wait until edges release and bubbles form.
Do not use medium or high heat to avoid burning; keep heat moderate.
Substitutions
Dairy-Free Swaps
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