THE FARMHOUSE

banana blender crepes recipe on www.thegritandpolish.com

our Farmhouse kitchen, sources here + Cathy’s sweater

Garrett’s been whipping up these banana blender crepes a couple times a week and they’re my absolute favorite breakfast right now. They’re delicious and healthy and better yet, they’re really easy to make. You literally throw all the ingredients into the blender and then scoop the batter onto a skillet. I shared the recipe on Instagram stories last weekend and I wanted to give it a permanent place here on the blog. Hope you enjoy these!

When we make crepes, we pull out all the toppings and let the kids each put on their own. Every one of us likes them a little different, which is one of the things I love about crepes…they’re really customizable!

My favorite topping? A toasted nut and seed mixture I like to call ‘rustic granola’. We keep it stocked on a bowl on our counter 24/7 now and it’s the best thing ever. Garrett and I sprinkle it on basically everything (cookies, crepes, yogurt, waffles, etc) and it’s just so dang good. It’s a mixture of slivered almonds, shredded coconut, seeds, buckwheat groats, and the like and we shared the recipe in this post.

Remember when we got chicks last year? Well they’re all grown up and laying so many eggs that we’re constantly trying to come up with egg-heavy recipes to make. These crepes take 4!

We used a lot of pantry staples from Public Goods for this recipe. They’re an online home goods store we’ve been using for a year now because we love their sustainable mindset and simple ingredients. And they extended a first-time 15% off code to our readers (GRITANDPOLISH) in case you want to give them a try. Be sure to take advantage of their free 2-week membership trial. (BTW we’re lucky to work with Public Goods on sponsored content on Instagram, but this post isn’t sponsored)

Banana Blender Crepes

Makes about ten 10” crepes

Ingredients

4 eggs

1 cup almond milk

1 cup whole milk

2 tbsp brown sugar

½ cup white flour

½ cup whole wheat flour

½ cup almond flour

1 tsp vanilla

½ tsp almond extract

2 tbsp olive oil

½ tsp salt

1/4 tsp cinnamon

1 ripe banana

1 tbsp chia seeds

Coconut oil for the pan

Toppings: maple syrup, jam, fruit, greek yogurt, rustic granola (recipe here), etc

In a large blender, blend eggs on medium until frothy, about 15 seconds. Add milk and blend for a few seconds until mixed. Add remaining ingredients and blend on low until combined, about 10 seeconds.

Place a large pan (we use a 10” sauce pan) on medium-low heat. Once warm, add about 1 tsp of coconut oil to the pan and melt.

To make a crepe, add ½ cup batter to pan and swirl it around so that it coats the bottom evenly. The batter will be a little lumpy due to the bananas, but those will flatten out as the crepe cooks. Cook the crepe on the first side until the top sets up, about 2 minutes, and then flip it over by prying up one side with a small spatula, grabbing the crepe edge with two hands and flipping it over in the pan. Cook the second side for about 1 minute. Remove from heat. Note, it can take a couple tries to get your crepes looking good and to perfect your flipping technique, so be patient! Repeat with the rest of your batter.