Almond Oat Banana Crepes

Livin la vida crepes. Forever.

Almond meal, ground oats, milk, eggs, and vanilla. That’s this and this is that. Nutty, finely textured, barely sweet. HOW A-MAZING.

I think I love these crepes so much because:: healthy-ish + tastes like dessert + is appropriate to eat for breakfast. Plus mix and match wins the bonus point jackpot in my book. The beauty of crepes (these ones included) is that they can fold and bend and roll and shape to however you want them to look, and they can hold just about anything. Bananas, melted chocolate, peanut butter, maple syrup, yogurt, ricotta or cottage cheese, honey, berries, and/or Nutella. And bacon? I’m just saying. If you can dream it, it can be real.

This might be giving you too much information about the way my brain works, but there is this phenomenon that happens to me when I find a breakfast that I like –> I think about it before going to bed and LOOK FORWARD to getting up in the morning to eat it. Like evening comes around and my body is buzzing without excited, hyped up brain waves that tell me that in just 10 short hours I’ll be able to wake up and eat (fill in the blank with whatever breakfast I’m obsessing over).

Some former stages of breakfast obsession have been: apple bran oatmeal, pumpkin oatmeal, peanut-butter-banana-honey-toast, green smoothies, whole wheat pancakes, cinnamon sugar English muffins, frozen waffles topped with cottage cheese and fruit, cereal and yogurt bowls. And up next: Almond Oat Banana Crepes.

I’ll just go ahead and set my alarm for 5am, and probably wake up even earlier with a stupid smile on my face. The power of food.

I made this recipe 800 million times because a) I may or may not enjoy things like eating my way through 800 million crepes, and b) I wanted to make sure I really knew this recipe and knew how to make it work. Most of my recipes I would rate as Level: Easy; this one might be more like Medium. WORTH IT. Being that these are thin and delicate, the process requires a little bit of finesse.

First thing to know – you have to do a tilted pan spread* (*official term) unless you have a crepe spreader. And is that even what they’re called? I wouldn’t know because I definitely don’t have one. The pan spread is simple and quick and helps make for thinner, larger crepes. That being said, it can be easy to go crazy-wild when rolling tilting the pan around because it’s, um, fun to make things roll around in a pan. Just settle down now would ya?

Also, when the crepe is ready for you, the edges should come up easily, like you see on this picture. The center will probably want to stick to the pan; just gently ease it off with the spatula and flip-er-on-over.

Because we’re going alternative here with almond meal and oats, these crepes sometimes end up with little blemishes, scuffs, bubbles, or things of that nature. My final batch was the best one, after I had the most practice, but you might end up with some weird spots, lumps, and bumps. Whatevs. I didn’t care about that at all and I hope you don’t either. Because when stuffed with fresh fruit and covered with chocolate, well, sins like that can be forgiven.

I made a few different versions of this, like the original one that I got up close and personal with in the first photo that had just the bananas and Nutella.

And this one down below that was stuffed with cottage cheese and topped with strawberries and honey, while culinary creative Bjork created something really funky like a layered crepe fruit pizza. Who even knows. Anything can work here.

PS. This picture perfectly depicts what my mornings are always like: crepes for breakfast, springy flowers, hot coffee, calendar at my side, sun streaming in through the window. Story of my life, for sure. Crazy person moments scrambling to get out the door with fruit stains on the tablecloth and chocolate remnants on face? No way never ever.

In other news, this is the week I’m going to finish my ecookbook, you guys. I can feel it (slash I’m FORCING it to happen). It’s been good times, and really really good food, and I’ve been so tempted to just post all the recipes here on the blog now now now because I love them so much. If you want to jump on over to check the progress of the ecookbook, offer input on my cover design dilemma, and see what the heck I’ve been doing for the last… long time… feel free to join the VIP group! Just request to be added, and then I’ll add you. Easy McPeasy.

So I hate that it’s icky Monday. But I love that you can now go forth and make these crepes with all the toppings! Oh yeah, oh yeah, oh yeaaaaahhh. If you come up with your own amazing mix and match fillings and toppings, I’m expecting a detailed food-sharing report in the comments. CREPES FOR LIFE.

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Nutrition information is for 4 servings including bananas and chocolate.

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