Blueberry Banana Gluten Free Crepes

Blueberry Banana Gluten Free Crepes

Crepes, which are basically thin pancakes, are a traditional part of French cuisine. Unlike your average pancake, crepes serve a multitude of functions with their ability to be served either sweet or savory, making them easily adjustable to breakfast, lunch, dinner and even dessert, all dependent on what you fill them with. Typically when you find crepes stuffed with a fruit filling, you can expect to find yourself a whole lot of sugar right along with it. It is in the crepe batter, the cream cheese mixture, the whipped cream topping and sometimes even the fruit has been doused in sugar to create a sauce. For obvious reasons, we want to avoid this, but the trick was figuring out how to do so while keeping the flavor in tact.

Aside from being gluten free, these blueberry banana crepes contain no sugar (other than stevia), no dairy and healthy coconut oil in place of butter. They turned out really, really good, and the best part is that they aren’t difficult to make. You can make a big batch ahead of time, as crepes save extremely well in both the refrigerator (2-3 days) and freezer for long term (just place a piece of parchment paper between each and put in a zip-lock freezer bag). Ben and I both really enjoyed these, and when Ben really enjoys a recipe, I feel the need to point it out because Ben is on the opposite end of the spectrum from me when it comes to healthy, clean eating. When he does approve of something that is lightened up from the original recipe, I know that the recipe has universal appeal, which is what I ultimately seek out when creating each recipe. I want it to appeal to everyone, and I think this crepe recipe is capable of doing that. 

Blueberry Banana Gluten Free Crepes
Cuisine: French
Prep time: 
Cook time: 
Total time: 

Serves: 3-4

Delicious, lightened up crepes with a fresh blueberry banana filling {gluten & dairy free}
  • ***Crepe Recipe***
  • 1¼ cups unsweetened vanilla almond milk
  • 2 flax ‘eggs’ (2 Tbsp. ground flax seeds + 6 Tbsp. water whisked together)
  • 2 tablespoons melted virgin, unrefined coconut oil
  • 1 cup all-purpose gluten-free flour mix (I used Bob’s Red Mill brand)
  • ½ teaspoon salt
  • 1 teaspoon stevia in the raw granulated baking sugar
  • ½ teaspoon 100% pure vanilla extract
  • ⅛ teaspoon gluten-free baking powder
  • ***Filling Recipe***
  • 1 cup organic frozen blueberries; thawed (don’t drain)
  • ⅔ cup stevia baking sugar
  • 1 tsp. arrowroot starch
  • ⅛ tsp. ground allspice
  • ⅛ tsp. ground cinnamon
  • ⅛ tsp. kosher salt
  • ⅛ tsp. freshly grated lemon peel
  • 1 large banana; thinly sliced
  • Parchment paper for assembly

  1. In a small, microwave safe dish, set out 1 cup of frozen blueberries to thaw.
  2. In a separate small dish, combine 2 Tbsp. ground flax seed with 6 Tbsp. cool water. Whisk well and put in refrigerator for 5-10 minutes.
  3. In a medium sized mixing bowl combine almond milk, stevia, melted coconut oil, vanilla and flax eggs. Whisk thoroughly.
  4. Add in gluten free flour, salt and gluten free baking powder. Thoroughly mix until batter is smooth and no lumps remain.
  5. Heat ⅛ tsp. coconut oil on a non-stick skillet or griddle pan over medium/high heat.
  6. Add about ⅓ of a cup of batter for each crepe, gently swirling the skillet around to make a thin pancake. You have to do this somewhat quick as the batter will start to cook the minute it hits the pan.
  7. Cook about 1 minute per side and set finished crepes on a wire rack or a large piece of parchment paper to cool. This should make 8-10 six-inch crepes.
  8. After cooking crepes, take thawed blueberries (defrost in microwave lightly if needed) and mix in ⅔ cup stevia and arrowroot starch, stirring until you create a sauce like texture.
  9. Add in all seasonings and stir thoroughly.
  10. On a cutting board, thinly slice banana into several slices and set aside.
  11. To assemble crepes, take a large piece of parchment paper out and cover counter top.
  12. Lay out desired amount of crepes (usually 2 per person) and place 3-4 banana slices along the bottom each, topping bananas with 1 large spoonful of the blueberry mixture. Gently roll crepes and place on desired serving dish.
  13. To keep crepes closed together, top with banana slices and another large spoonful of the blueberry mixture.
  14. Sprinkle with cinnamon (optional).
  15. Serve and enjoy!



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