Chocolate Crepes with Caramelised Bananas & Raspberry Compote (Gluten Free)

These dark chocolate crepes with warm raspberries are a super delicious breakfast, or dessert. A little treat with the gooey caramelised bananas – delicious!

chocolate-crepes-with-caramelised-bananas-raspberry-compote-vegan-gluten-free 1

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 its nutty taste and of course its gluten-free–but you could use white flour for super fluffy crepes.

chocolate-crepes-with-caramelised-bananas-raspberry-compote-vegan-gluten-free 1a

Chocolate Crepes with Caramelised Bananas & Raspberry Compote (Gluten Free)

These dark chocolate crepes with warm raspberries are a super delicious breakfast, or dessert. A little treat with the gooey caramelised bananas - delicious!
Prep time: 30 mins
Cook time: 28 mins
2-3 servings
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Ingredients

For the crepes

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

For the caramelised bananas

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

For the raspberry compote

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

Fro the fillings/toppings

  • 4 tbsp coconut yogurt
  • 2 tbsp nut butter
  • Sprinkle cacao nibs
  • Fresh thyme

Instructions

To make the crepes

  • 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.
  • 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.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the rest of the batter.

To caramelise the bananas

  • Add the coconut oil to a large frying pan, let it melt, then add in half the sliced bananas.
  • Add a slash of maple syrup and allow to caramelise on each side
  • Set aside in a bowl.

To make the raspberry compote

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

To make the crepes

  • Fill the crepes with nut butter and coconut yogurt.
  • Fold the crepes around the filling and top with compote, caramelised bananas, yogurt, cacao nibs, and fresh thyme.
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4 Responses

  1. 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

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