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.