Buckwheat Crepes with Chocolate Hazelnut Spread and Banana


  • ½ cup buckwheat flour*
  • ½ cup all purpose flour
  • ¾ cup milk
  • ¾ cup cream
  • 4 eggs
  • ½ teaspoon salt
  • 3 tablespoons butter (melted)
  • 1 cup chocolate-hazelnut spread
  • 2-3 bananas (sliced into thin coins)


Place the flours and salt in a large mixing bowl.

Combine the milk, cream, and eggs in a separate bowl and whisk to combine.

Add half of the wet ingredients to the dry and whisk until smooth. Add the rest of the wet ingredients and whisk until smooth again (the two step addition ensures a smooth batter). Whisk in melted butter.

Preheat a small non-stick pan over medium-low on the stove top. When the pan is hot, spoon about 1 ounce of batter into the center and tilt, while carefully rotating, so that the batter spreads thinly and evenly over the entire surface.

Let the crepe cook until the edges are nicely browned and begin to form small bubbles. Carefully lift one edge and gently flip the crepe to briefly cook the other side for a second; the first side should be evenly brown, but it is okay for the second side to simply be cooked and not as beautiful.

Transfer the cooked crepe to a tray to cool and repeat until the desired number of crepes is reached (about 2 per person). This process may take a couple tries before you feel comfortable and you may need to slightly adjust the heat and/or the quantity of batter depending on your pan. Always allow the pan to reheat for about 20 seconds between crepes to ensure even cooking. Store in refrigerator.

To assemble. arrange a line of banana slices down the center of each crepe. Spread a strip of chocolate-hazelnut spread over the bananas and roll the into a cannelloni shape. Re-heat as directed.

*You can use all-purpose flour but some like the nutty flavor and nutritional boost of buckwheat flour.

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