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

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

I have rediscovered how amazing chocolate and raspberry is in combination – I’m not sure how I forgot 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 crêpes 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 crêpes, slightly tangy raspberries and sweet bananas, and it’s so good!

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

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

Enjoy, love, Niki xx

The Recipe

Chocolate crêpes with caramelised bananas & raspberry compote (gluten free)

Prep time: 30

Cook time: 28

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.

Print Recipe

I'd love to hear your comments…

Sheetal Patel

5 years ago Reply

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
  
  5 years ago Reply
  
  Thank you so much Sheetal.
  I hope you enjoyed?
  
  much love
  
  Niki xx
Lavisha

5 years ago Reply

Hi these look amazing. How long do they last in the fridge
- Niki
  
  5 years ago Reply
  
  Thanks Lavisha
  I would recommend eating warm or wrapped up in the fridge.
  
  My best
  Niki x