Good morning banana crepes

Banana Crepes

Good morning banana crepes

Icky and grey autumn weekend means waking up and craving a warm, hearty breakfast – of the special, prepared variety. In other words, not your typical slice of toast with cream cheese, instant oatmeal from a bag, or cereal from a box, work-week fare. The problem with having to prepare any fancier a breakfast is that you are too famished, too groggy to realize where you are (much less where that non-stick skillet is), and were out too late the night before to foresee that you might need some … eggs the next morning. Thus, your low blood sugar levels signal your very robotic reach towards that very tempting box of cereal and…

No! Close the box shut!

So I’ve been making pancakes the past few weekends – I find their warm, tender fluffiness comforting on crisp autumn mornings. This weekend I decided to do crepes. I’ve never made crepes before, but figured they’re just really thin pancakes. They are actually pretty simple to make, and took less time than pancakes. I just stuffed these with sliced bananas (too bad – no Nutella lying around… but this is breakfast, not dessert, shouldn’t be that decadent … yet). Probably could have rolled them up prettier, but considering hunger levels and all, they tasted nice, had good thin-ness, and henceforth forever eliminated the need for getting my crepe-fill at a restaurant (Cafe Crepe sucks anyway). They also filled the kitchen with that sweet, eggy, nothing-else-says-good-morning-better-aroma. Mmmmm.

And of course I had to use a spatula to flip them.

Recipe: Good morning crepes

Makes about 4 crepes


1/2c All purpose flour

1 egg, beaten

1/2c milk 

1/4t salt

1T sugar

Sliced fruit and spreads of your choice (optional)


1. Mix dry ingredients well, add egg and milk. Let batter sit for a few minutes.

2. Heat a non-stick skillet (about 8″-10″ diameter) at medium heat. Ladle in about 1/4c of batter and swirl quickly to cover the whole skillet.

3. Cook for about 1-2 minutes or until the sides start to brown a little. Flip and do the other side. Remove from heat.

4. Place sliced fruit and/or spreads in/on crepe, roll up and serve. Can also be eaten plain.


3 Responses

  1. *chuckles* Crepes really have nothing in common with pancakes. Real crepes anyway. You have to use either beer or mineral water, otherwise you will not get the right fluffiness/lightness. I’ll ask mom for her recipe and see if everything else matches. (I come from a country where crepes are one of THE desserts, lol)

    You’re right about Cafe Crepe. Those are NOT real crepes, they’re like thinner and bigger versions of pancakes almost. Delicious nonetheless, but definitely not crepes.

    I’m so craving crepes right now!!!

  2. PS: Another great way to eat them hot is to put roll some sugar in the middle. And the best way to eat them when time permits… Filled with a mixture of cheese, egg, raisins, vanilla, sugar… have cream in between the layers of crepes… and bake it all in the oven. That is heaven.

  3. Mmmmmmm! You must make me your awesome crepes then! *drool*

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