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Crêpes with banana & Greek yoghurt

 Ready in: 15 minutes  4 portions



  • 130 g flour
  • 300 ml whole milk
  • 2 tablespoons full-fat Greek yoghurt
  • 2 large free-range eggs
  • unsalted butter or coconut oil for frying


  • 4 ripe bananas, or other fruit
  • 1 lemon
  • 50 g flaked almonds
  • 100 g full-fat Greek yoghurt

To serve 

  • runny honey or maple syrup


Step 1
Between 6 to 12 hours before you plan to cook your crêpes, whisk the flour, milk and yoghurt together in a bowl. Cover and leave at room temperature.
Step 2
For the filling, slice the bananas thickly at an angle. Place them in a bowl and squeeze in enough lemon juice to coat the slices, turning them gently. Lemon zest is a delicious addition too, so finely grate some in, if you like.
Step 3
Toast the flaked almonds in a dry pan and add to the bananas, giving a final gentle turn (or add untoasted, if you prefer).
Step 4
When you are ready to cook the crêpes, whisk in the eggs and a large pinch of sea salt – the consistency should be like double cream, so add a little more milk, if needed.
Step 5
Heat a heavy-based frying pan over a medium heat. Brush lightly with butter, using a heatproof brush or a folded wad of kitchen paper.
Step 6
Pour a small ladleful of batter into the pan and swirl it around to give you a thin crêpe (if there are lots of bubbly holes, you have the pan a little too hot.) When the underside is golden brown, loosen gently with a palette knife and flip over to cook the other side briefly. Keep warm in a low oven while you cook the rest, interleaving the cooked crêpes in the oven with pieces of baking parchment to stop them sticking together.
Step 7
Spread each crêpe with some Greek yoghurt and add a spoonful of banana. Fold in half and fold again into quarters. Drizzle with a little honey or maple syrup to serve.

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