15-Min Banana Crepes
Paper-thin crepes made from just four pantry staples, filled with sliced banana. Fluffy, delicate, and done in under 20 minutes—the perfect weeknight breakfast.
- Total time
- 15 min
- Servings
- 2
- Calories
- 180
- Protein
- 6g
Ingredients
- ½ cup flour
- ¾ cup milk
- 2 whole egg
- 2 whole banana
Instructions
- 1
Whisk flour, milk, eggs, and a pinch of salt until smooth and thin like pancake batter.
- 2
Heat an 8-inch nonstick skillet over medium-high until a drop of water sizzles immediately.
- 3
Pour 1/4 cup batter in, tilt the pan to spread thin, and cook until the bottom is light golden, ~90 seconds.
- 4
Flip and cook the other side 30 seconds, then transfer to a plate.
- 5
Repeat with remaining batter to make 4–6 crepes total.
- 6
Slice banana and arrange on each crepe, fold in half, and serve warm.
Tools you’ll need
- medium mixing bowl
- whisk
- 8-inch nonstick skillet
- spatula
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