Sunday Morning Crepes


  • 1 egg, 
  • 1 banana, 
  • 1 cup of whole wheat flour, 
  • 1 cup of milk; some butter; 
  • nutella, fresh fruit, such as berries, sliced peaches, etc., maple syrup or brown sugar to serve


Mix all ingredients in a blender. Heat a tab of butter in a skillet or crepe pan at medium high heat; when melted and bubbly, pour a puddle of the batter in the center of the pan an swirl or spread around the pan to make a thin crepe.  Flip with a spatula when the “crepe” is dry, for just a minute. Remove and place on a warmed plate, where you will stack the crepes.  Both sides should be just lightly browned.  This recipe is easy to  expand for more guests, and different kinds of flour can be substituted (e.g. oat flour, all purpose flour, etc.). It’s an easy and great recipe to do with children.   

What makes it special?

The recipe originated with my mother, an immigrant, as German Pfannkuchen.  Since my mother never used a “recipe”, it was always a little hit or miss when I started out.  It evolved with our twin daughters and a son, the desire to reduce sugar (the banana), and their addition of nutella, after a part of their childhood spent in France.  It was always popular after sleepovers!

Recipe shared by Ericka

Photo courtesy of ‘Monica Grabkowska’ on the Unsplash photo site

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