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4.25 from 4 votes

Green Banana Crepes with Whipped Greek Yogurt.

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. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: banana, crepes, greek yogurt, green banana
Servings: 10 Crepes
Calories: 251kcal
Author: halfbakedharvest


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.


Calories: 251kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 98mg | Potassium: 295mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 10.2mg | Calcium: 53mg | Iron: 2.2mg