Sugar Free Banana Crêpes to Make Weeknight Dessert Exciting
These sugar free banana crêpes are fluffy, filling and fantastic! They taste as good as they look, but require little effort and no sugar. Perfect for a weeknight dessert that feels fancy but takes minutes to make.
Do your family whinge when you answer “fruit” again when they ask what’s for dessert?
We try to stick with fruit and/or yogurt as our weeknight puddings 80% of the time and keep the treats for the weekends. And while my kids are mostly pretty happy to munch through a bowl of mango or slurp up a bowl of yogurt topped with cinnamon, there are days when fruit for dessert again feels a little monotonous, especially to my husband and I.
It’s on those days that I like to have some fancy fruit ideas up my sleeve that are low in sugar and sweetener.
This is one of those ideas.
Because let’s face it, fruit instantly becomes more tasty when cooked, more exciting when rolled up in a pancake, and more fun when drizzled with chocolate!
So if you have one of those evenings this week where you or your family just don’t want to eat another plain banana, why not chat through everyone’s day for 15 mins while you whip up easy crêpes and fry the bananas to make it extra special.
The oohs and aahs will be worth it!
These sugar free banana crêpes are fluffy, filling and fantastic! They taste as good as they look, but require little effort and no sugar. Perfect for a weeknight dessert that feels fancy but takes minutes to make.
- 200 g (1 1/3 cup) plain (all purpose) flour or light spelt flour (you can make this with wholemeal or 1/2 and 1/2 wholemeal and plain, but it will be a little stodgier)
- pinch of sea salt
- 2 eggs
- 350-500 ml (1 1/3 – 2 cups) milk (dairy or unsweetened non-dairy)
- 2 tablespoons melted unsalted butter (use coconut oil or olive oil for dairy free) + extra for frying
- optional: add 1-2 handfuls of fresh baby spinach for added veg and a boost of colour with zero flavour ( a grated carrot or two works if you want less of a colour change)
- 2 tablespoons unsalted butter (or coconut oil for dairy free)
- 2 large bananas, peeled and halved lengthways
- juice of 1/2 an orange
- Greek yogurt, crème fraîche, or coconut yogurt, to serve
- melted 85-90% chocolate, to serve (optional)
- desiccated coconut or flaked almonds, to serve (optional)
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First, make the crêpes: Whisk all of the batter ingredients together, adding enough milk to make a thin but not runny batter (if using the spinach, blitz everything together in a high-power blender or food processor until smooth). If you have time, allow to rest for 30 mins (you can make it hours ahead – even the night before – and leave to rest in the fridge). If you are tight on time, cook straightaway, but it will be a little harder to cook and the flavours won't have developed as much.
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To cook the crêpes, heat a little butter or oil in a frying pan or crêpe pan until bubbling (or just hot if using oil). Pour in a ladleful of batter, gently swirling the pan as you go so that the batter spreads to the edges of the pan and creates a neat, thin pancake. Allow to cook for a minute before flipping, then cook on the other side for another minute, or until both sides are cooked and have brown spots. Move to a plate and repeat the process with the remaining batter.
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When finished, heat a little more butter (or coconut oil) in the frying pan and fry the bananas on both sides for a couple of minutes until golden and caramelised. Take off the heat and pour over the juice of the 1/2 orange (grate over a little zest too, if you like orange!). Top the pancakes with the fried bananas and yogurt and roll up. Drizzle with melted chocolate and sprinkle with coconut or flaked almonds, if using.
