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Almond oat crepe folded with banana slices and melted chocolate on a ceramic plate

Almond Oat Crepes with Banana and Melted Chocolate

Almond oat crepes are thin, tender crepes with a nutty oat and almond base, filled with banana and finished with melted chocolate. They make an easy breakfast or sweet treat with a delicate texture and comforting flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: French
Calories: 171
Ingredients Method Notes

Ingredients
  

Crepes
  • 1/2 cup almond meal
  • 1/2 cup old fashioned oats
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon brown sugar
  • a tiny pinch of salt
Filling and Topping
  • 4 bananas, sliced
  • 2 tablespoons melted Nutella (or chocolate of any kind)

Method
 

Preparation
  1. Add the oats and almond meal to a food processor and grind for 30 seconds or until the mixture reaches a flour-like consistency, yielding about 1 cup.
  2. Transfer the ground mixture to a large bowl. Stir in the flour, then add the milk, egg, vanilla, brown sugar, and salt. Whisk for 20 seconds until the batter is smooth and combined.
Cooking
  1. Warm a large nonstick skillet over low heat. Pour about 1/4 cup of batter into the pan and swirl the skillet gently to spread it into a thin crepe.
  2. Cook until the edges lift easily. Loosen around the edges and then toward the center with a spatula until the crepe releases from the pan. Remove and set aside, then repeat with the remaining batter.
Filling and Serving
  1. Fill the crepes with sliced bananas and desired fillings. Drizzle with the melted chocolate and serve warm or cold.

Notes

For best results, keep the heat low because the crepes can burn easily. If clear bubbles appear immediately when the batter is added to the pan, the mixture may be too thin and needs more flour. Use a good quality nonstick pan without oil or butter, and handle the delicate crepes carefully. Cooking both sides is optional, and the crepes should release when they are ready with patience and small adjustments to the batter or heat.