Chocolate Crepes with Caramelised Bananas & Raspberry Compote (vegan & gluten free)

I have rediscovered how amazing chocolate and raspberry is as combination – I’m not sure how I forgotten it to be honest but there you go.
And rich dark chocolate with sharp and not too sweet raspberry is pretty special don’t you think?

So these dark chocolate crepes with warm raspberries are a super delicious breakfast (or dessert) – And what could make them even better? Gooey and caramelised bananas so you get the rich squidgy chocolate crepes, slightly tangy raspberries and sweet bananas – so good!

Don’t be deceived I’ve made quite a large portion here – definitely enough for two – three if you’re happy to share.

Swaps – I’ve used buckwheat flour as I love it’s nutty taste and of course its gluten free – but you could use white flour for super fluffy crepes.

I'd love to know if you made this recipe.

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Info

 

  2-3 servings
  30 minutes preparation time
  30 minutes cook time

Ingredients

For the crepes

  • 75g buckwheat
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 75ml almond milk
  • 150ml water
  • 2 -3 tbsp maple syrup – depending how sweet you like
  • 1 -2 tbsp raw cacao

Caramelised bananas

  • 2 bananas sliced lengthwise
  • 1 tsp coconut oil
  • 1 tsp maple syrup

Raspberry compote

  • 200g Raspberries
  • Splash water
  • 1 -2 tsp maple

Fillings/toppings

  • 4 tbsp Coconut yogurt
  • 2 tbsp Nut butter
  • Sprinkle cacao nibs
  • Fresh thyme

Directions

To make the crepes

  1. Add the flour, cinnamon and baking powder to a large bowl. Stir to combine. Add in the vanilla essence almond milk and water. Mix to a smooth batter. Set aside for a couple of minutes – Allow to rest for 15 minutes if you have time

  2. Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even pancake/crepe.

  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.

  4. Flip and cook on the other side for 30 seconds to a minute

  5. Remove from the pan and place on and cover with a clean cloth to keep warm.

  6. Repeat the process with the rest of the batter.

To caramelise the bananas;

  1. Add the coconut oil to a large frying pan, let it melt then add in half the sliced bananas.

  2. Add a slash of maple syrup and allow to caramelise on each side

  3. Set aside in a bowl.

To make the raspberry compote

  1. Add the berries & maple syrup to a saucepan and simmer on a medium heat until the berries just start to melt down a little.

     

To make the crepes

  1. Fill the crepes with nut butter and coconut yogurt.

  2. Fold the crepes around the filling and top with compote, caramelised bananas, yogurt, cacao nibs, and fresh thyme.

4 Comments

  1. Lavisha on July 15, 2019 at 6:59 am

    Hi these look amazing. How long do they last in the fridge

    • Niki on July 19, 2019 at 1:57 pm

      Thanks Lavisha
      I would recommend eating warm or wrapped up in the fridge.

      My best
      Niki x

  2. Sheetal Patel on July 20, 2019 at 9:01 am

    HI Niki,

    I absolutely love this recipe. I am off shopping shortly to buy the ingredients I need to make this today.

    Thank you for such an amazing blog!

    Sheetal

    • Niki on July 22, 2019 at 5:28 pm

      Thank you so much Sheetal.
      I hope you enjoyed?

      much love

      Niki xx

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