Can we talk about my serious love for all things Brunch?!?
Or breakfast for lunch…snack…dinner…let’s be real, I will gladly eat breakfast food anytime of the day! I have always loved breakfast, but over that last two years my love has grown into a serious obsession and I don’t see it stopping in the near future. We’ve chatted a bit about this before, but as you will see in the coming weeks, at the moment, my brunch game is strong and on point.
Not gonna lie, I feel pretty good about it. 🙂
I also feel pretty good about Friday too, but then who in their right mind wouldn’t???
What are you guys doing this weekend? I mean, besides making this recipe (duh).
You need to tell me your super fun or super relaxed plans because I need to live vicariously through you. I am pulling a working weekend with my brother Malachi who is coming home for a couple days to help me out. We will be filming some new videos for you guys and then making mass amounts of Bellinis for a fun project I am working on. Tacos will also be going down, and most definitely some more brunch foods (aka these crepes times five). And then last but not least, for sure some time on the couch, because it is the weekend… and some couch time is definitely needed. <–truth.
It’s gonna be a loonnggg weekend, but fun!!
SIDE NOTE if you want to follow along with me this weekend, follow me on snapchat (@hbharvest) for a behind the scenes look!
OK, ok, but these Green Banana Crepes with Whipped Greek Yogurt, we need to get chatting about them!
Here’s the deal. These crepes are as simple as simple, they are just as easy if not easier than any pancake recipe out there. They’re made in a blender in literally under a minute. These crepes are made to be green but the two large handfuls of spinach that give them their color, get sweetened up with the addition of a tasty ripe banana. It may seem odd and you may even be a little scared, but don’t be!! These are my favorite easy, HEALTHY breakfast crepes. And yes, you can even get your kids to eat them (Asher and Red did).
Here’s my little tip for you. When your kids ask why these crepes are green you say, “I made them special for St. Patrick’s Day, and the green makes them lucky”!
You have now given you, your kids, your husband, your boyfriend, your girlfriend, your brothers… whoever, a full serving of fruits and veggies. And it’s pretty safe to say that they will not even know what hit them. Sneaky much? Totally!! And it gets better, not only are you getting in healthy veggies and fruits, you are also getting in protein too!! I know, I know, killin it here! If you’ve never tried whipped greek yogurt, you are missing out. It’s basically whipped cream but with a little tang to it. SO GOOD and you feel better about eating cup…after cup. 🙂 Perfect for stuffing large quantities into these healthy crepes. Like I said, today’s brunch game is on point.
To finish them off, add all of your favorite fruits (for these crepes I love passion fruit, bananas and kiwi…it makes them feel extra tropical!), seeds/nuts (I love using chia seeds, hemp seeds and coconut), almond butter and or peanut butter, edible flowers (OBSESSED) and a little drizzle of maple syrup.
If only I could truly express just how much I love these crepes. Asher says to just tell you all that they are darn delicious and leave it at that. I have to say, I kind of agree. Today might be one of those days where words are not needed. You know, one of those days when you just need to print the recipe, save it to Pinterest, or do whatever you do, and then go make them!
Yup. Ditch all the things on your to do list and go make green banana crepes! Promise it will be the bestest decision you made all week long. ?
Green Banana Crepes with Whipped Greek Yogurt.
Servings: 10 Crepes
Calories Per Serving: 251 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Green Banana Crepes
- 2 eggs
- 1 cup milk (use your favorite I use coconut or goat milk)
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1 cup all-purpose * whole wheat or buckwheat flour can also be used
- 2 cups handfuls fresh spinach about 2
- 1 ripe banana
- 1/4 teaspoon salt
- passion fruit bananas, kiwi + fresh berries, toasted coconut, chia seeds, hemp seeds, nut butter and real maple syrup, for serving
Whipped Greek Yogurt
- 1/3 cup cold canned coconut milk*
- 1 cup plain greek yogurt
- 1/2 cup heavy cream
- 1 tablespoon maple syrup or more to your taste
- 1/2 teaspoon vanilla bean or 1 vanilla
Green Banana Crepes
- Combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is green and completely smooth. If the batter seems on the thick side (it should be a pourable thin pancake batter) add another 1/4 cup of water.
- If time allows, place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the fridge.
- Heat a 12-inch nonstick pan over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/3 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter.
- To serve, fill each crepe with whipped yogurt (recipe below) and top with fruit, seeds, coconut + nut butter if desired. Drizzle with maple syrup. EAT!!
Whipped Greek Yogurt
- Tip the can of cold coconut milk upside down and pour out the coconut water (reserve for drinking!!). Scoop out the 1/3 cup coconut cream and add it to a mixing bowl. Add the yogurt and heavy cream. Using an electric mixer, whip the cream until stiff peaks form. Add the maple syrup and vanilla and whip until combined. Spread the whipped yogurt into each crepe. Yogurt can be stored in the fridge for up to 1 week.
*Place your can of coconut milk in the fridge the night before making the crepes to ensure it has plenty of time to chill. *If using buckwheat flour, I recommend using half buckwheat, half white flour. Using all buckwheat makes flipping a little tricky.