Lighter Gluten-Free Chocolate Banana Crepes
Enjoy my delicious Chocolate Banana Filled Crepes made with gluten-free oat flour crepes, creamy chocolate sweet potato pudding, ripe bananas, and a rich chocolate ganache. With wholesome ingredients like oat flour, cottage cheese, and cocoa powder, this recipe brings balance to indulgent flavors for a delicious breakfast or dessert.
My delicious Chocolate Banana Filled Crepes Recipe is made with my favorite Oat Flour Crepes, rich Chocolate Sweet Potato Pudding, and a simple chocolate ganache. These gluten-free crepes, made with all-natural ingredients like oat flour, eggs, and maple syrup, are filled with a creamy sweet potato mousse blended with cottage cheese, cocoa, and a touch of maple syrup.
To finish, freshly sliced bananas and whipped cream are added, with a drizzle of chocolate sauce made from your favorite chocolate chips. This recipe brings a touch of indulgence, but with the wholesome ingredients I love using in my kitchen. Whether you’re making these for a weekend breakfast, a special occasion, or just to treat yourself, you’ll find the balance of flavor and nutrition in every bite.
Why You’ll Love This Easy Banana Crepes Recipe
- Wholesome ingredients: Made with oat flour, cottage cheese, and sweet potatoes, these crepes combine nutrition with incredible flavor.
- Gluten-free option: Enjoy all the deliciousness of crepes without the gluten, perfect for those with dietary needs.
- Rich and creamy filling: The sweet potato chocolate mousse adds a velvety, decadent texture, balanced by fresh bananas and whipped cream.
- Perfect for any occasion: Whether it’s a special brunch or a sweet treat, these crepes bring a little celebration to every meal.
Ingredients & Substitutions
Here is everything you need to make the best-tasting, healthier chocolate banana-filled crepes:
Chocolate Sweet Potato Pudding:
Sweet Potato: Use the orange sweet potatoes for best results and naturally sweet flavor. You can also use purple sweet potatoes or the lighter cream-colored sweet potatoes.
Cottage Cheese: You can use large curd or small curd. Ricotta cheese or Greek yogurt can be used instead of cottage cheese. Drain off any excess liquid from the greek yogurt before adding it. Ricotta cheese will increase the calories and has less protein than cottage cheese.
Cocoa Powder: Carob powder, raw cacao powder, or cacao powder can also be used.
Maple Syrup: Honey, agave nectar, date syrup, or brown rice syrup can be used instead of maple syrup. You can also add some powdered cane sugar or regular powdered sugar if you’d like it a little sweeter.
Apple Cider Vinegar: 1 teaspoon of lemon juice or white wine vinegar can be used instead of apple cider vinegar. Or, you can omit it.
Vanilla Extract: You can use imitation or pure vanilla extract. You can also omit it.
Cinnamon: The cinnamon adds a subtle flavor. You can omit it if you prefer.
Chocolate Ganache:
Chocolate Chips: You can use your favorite meltable chocolate chips including semi-sweet chocolate chips, dark chocolate chips, or carob chips.
Milk: You can use any type of milk, including whole milk, almond milk, cashew milk, soy milk, or coconut milk.
Oat Flour Crepes:
Oat Flour: Be sure to use gluten-free oats. You can substitute oat flour with other gluten-free flour like almond flour, rice flour, a gluten-free flour blend, or all-purpose flour if you can tolerate gluten. You may need to add more or less to milk to achieve the same consistency.* You can quickly grind oat flour by mixing old-fashioned oats or quick oats in your food processor, high-speed blender, or Nutri-bullet. It does not work to use steel-cut whole oats. Also avoid using flavored instant oats.
Milk: You can use any type of milk, including plant-based milk, whole milk, cow’s milk, oat milk, almond milk, cashew milk, soy milk, or coconut milk.
Eggs: To make the recipe vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or a commercial egg replacer.*
Maple Syrup: Honey or agave syrup can be used instead of maple syrup. You can also omit the maple syrup for a savory crepes.
Vanilla Extract: You can use pure or imitation vanilla extract or omit it.
Oil: You can use any oil you like, including virgin olive oil, grapeseed oil, avocado oil, melted butter, coconut oil, vegetable oil, or canola oil.
Salt: Adjust the amount of salt to your preference or omit it altogether if you prefer.
Ripe Bananas: The bananas are optional. You can omit or use any berries instead.
*I have not tested this substitution.
How to Make My Gluten-Free Chocolate Banana Crepes Recipe
Chocolate Sweet Potato Pudding with Cottage Cheese:
Step 1: Prepare the Sweet Potatoes
Steam or boil the sweet potatoes until they are soft and easily mashed. Let them cool slightly, then peel and chop them into chunks.
Step 2: Blend the Chocolate Pudding
In a food processor or blender, combine the sweet potato chunks, cottage cheese, cocoa powder, vanilla extract, maple syrup, apple cider vinegar, cinnamon, and salt.
Blend the mixture until smooth and creamy, scraping down the sides of the processor or blender as needed.
Taste the pudding and adjust the sweetness or seasonings if needed, adding more maple syrup or cinnamon to taste.
Transfer the pudding to serving dishes and refrigerate for at least 30 minutes to chill and firm up.
Chocolate Ganache:
Step 1: Melt the Chocolate
Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until it’s smooth and creamy.
Step 2: Add the Milk
Add the milk to the melted chocolate and stir until well incorporated. You can add more milk if needed to reach a drizzle consistency.
How to Make My Gluten-Free Oat Flour Crepes
Step 1: Make the Batter
If blending your oat flour, add a heaping cup of flour to your blender, food processor, or Nutri-bullet. Blend until the oats become a flour consistency. Measure out 1 cup of flour.
In a blender, combine 1 cup oat flour, 1 cup milk (almond milk or your choice), 2 eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon light olive oil, and 1/4 teaspoon salt.
Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
Step 2: Cook the Crepes
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.
Pour 1/4 cup of the batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
Carefully flip the crepe and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.
Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a towel so they don’t
Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Banana Crepes:
Step 1: Assemble the Crepes
Assemble your crepes by laying down one crepe. Spread 1/3 cup of chocolate pudding down the middle. Slice two firm bananas and layer 1/3 of the slices. Roll up the crepe. Add a 1/4 dollop of whipped cream on top. Add three more banana slices. Drizzle the Chocolate ganache. Add a few chocolate sprinkles and enjoy!
Chocolate Pudding Filled Banana Crepes Recipe Notes
Chocolate Sweet Potato Pudding:
Cooked Sweet Potatoes: You can bake or steam 1 large sweet potato or two smaller sweet potatoes to soften them. To bake a sweet potato, start by preheating your oven to 400°F (200°C). Wash the sweet potato thoroughly under running water and scrub off any dirt. Pat it dry with a paper towel. Using a fork, pierce the sweet potato a few times to allow steam to escape during baking. Place the sweet potato on a baking sheet lined with parchment paper or aluminum foil to catch any drips. Bake the sweet potato in the preheated oven for 45 to 60 minutes, depending on the size of the potato. The sweet potato is done when it is tender and easily pierced with a fork. Allow them to cool to room temperature before blending with the other pudding ingredients.
Sweetness: Adjust the amount of maple syrup based on your sweetness preference. You can add a tablespoon more of maple syrup. Beyond that, use a powdered sweetener like powdered cane sugar or powdered coconut sugar to avoid adding more liquid to the pudding.
Blending: Blend the pudding ingredients thoroughly until it’s smooth and creamy. You may need to scrape down the sides of the blender or food processor to ensure all ingredients are incorporated.
Oatmeal Crepes:
Consistency: The crepe mixture should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.
Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.
Flipping the Crepes: Wait until the edges of the crepe start to lift before flipping. Use a spatula to gently loosen the edges before flipping to ensure the crepe doesn’t tear.
Crepe Serving Suggestions:Â
These easy crepes are versatile and can be served sweet or savory. Try sweet fillings like fresh berries, peanut butter, chocolate hazelnut spread like Nutella, greek yogurt, cream cheese, or savory fillings like vegetables and cheese. You can flavor this sweet potato pudding by adding orange zest, whipped cream topping, chocolate shavings, fresh fruit, berries, or bananas for a delicious treat.
Do you love bananas? Check out more of my easy and healthier banana recipes:
Healthier Gluten-Free Chocolate Banana Filled Crepes Recipe
Ingredients
- 1 cup whipped cream
- 2 bananas (sliced)
Chocolate Drizzle:
- 1/4 cup chocolate chips
- 1/4 cup milk (any kind)
- 1 teaspoon coconut oil
Chocolate Sweet Potato Pudding:
- 2 cups sweet potato (cooked and chopped)
- 1-1/2 cups cottage cheese
- 1/3 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon cinnamon
- 1/4 salt
Oat Flour Crepes:
- 1 cup oat flour
- 1 cup milk (any kind)
- 2 eggs
- 1 tablespoon oil (light olive is my fave)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Chocolate Sweet Potato Pudding:
- Steam or boil the sweet potatoes until they are soft and easily mashed. Let them cool slightly, then peel and chop them into chunks.
- In a food processor or blender, combine the sweet potato chunks, cottage cheese, cocoa powder, vanilla extract, maple syrup, apple cider vinegar, cinnamon, and salt.Blend the mixture until smooth and creamy, scraping down the sides of the processor or blender as needed.Taste the pudding and adjust the sweetness or seasonings if needed, adding more maple syrup or cinnamon to taste.
Oat Flour Crepes:
- If blending your oat flour, add a heaping cup of flour to your blender, food processor, or Nutri-bullet. Blend until the oats become a flour consistency. Measure out 1 cup of flour.In a blender, combine oat flour, milk (almond milk or your choice), eggs, maple syrup, vanilla extract, oil, and salt.Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
- Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.Pour 1/4 cup of the batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.Carefully flip the crepe and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a towel so they don't dry out.
Chocolate Ganache:
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until it's smooth and creamy.
- Add the milk to the melted chocolate and stir until well incorporated. You can add more milk if needed to reach a drizzle consistency.Â
Crepe Assembly:
- Assemble your crepes by laying down one crepe. Spread 1/3 cup of chocolate pudding down the middle. Layer 1/3 of a sliced banana. Roll up the crepe. Add a 1/4 dollop of whipped cream on top. Add three more banana slices. Drizzle the Chocolate ganache. Add a few chocolate sprinkles and enjoy!
My mom used to make pudding with sweet potatoes. Never thought of adding it to crepes…brilliant!!
That’s awesome, Lydia! Thank you for sharing 🙂
These are so good!
Five stars!
Thank you, Debbie!
Delicious, highly recommend đź‘Ť
Thank you so much, Bill!
Seriously good!!! And my diabetic husband could eat them too. Such a heart warming recipe 🙂
Hi Diane, I’m so glad your husband could enjoy these!!
Made these for my daughter’s birthday breakfast. She has celiac and we’re always looking for desserts she can have. These hit the spot!!! We weren’t sure about the sweet potato pudding but it’s seriously delicious!!! Will make again.
Hi Martha,
I’m so glad you found a recipe she can have! And I totally get it about the sweet potatoes. I was skeptical until I tried them in pudding for the first time too 🙂