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.
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!
Video
Notes
Chocolate Sweet Potato Pudding:
Pudding 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. Did you make this recipe?Please let me know in the comments below how it turned out :)