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 combinationโ€“Iโ€™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, donโ€™t you think?

So these dark chocolate crepes with warm raspberries are a super delicious breakfast (or dessert)โ€“And what could make them even better?

Gooey and caramelised bananas, so you get the rich squidgy chocolate crepes, slightly tangy raspberries and sweet bananasโ€“so good!

Donโ€™t be deceived. Iโ€™ve made quite a large portion hereโ€“definitely enough for twoโ€“three if youโ€™re happy to share.

Swapsโ€“Iโ€™ve used buckwheat flour as I love its nutty taste and of course its gluten-freeโ€“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 minutes
Cook time: 28 minutes
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 syrupโ€“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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