Buckwheat crepes with caramelized bananas

Buckwheat crepes with caramelized bananas

I have always considered myself more of a pancake person than a crepe person, maybe for the simple fact that when I wake up on a lazy morning making pancakes seems the easiest and fastest delicious thing to make. However, when I am craving a pancake at 9 pm, crepes are definitely fancier than pancakes and more appropriate to eat for dessert. Buckwheat crepes are a little bit heavier than ordinary crepes but they also have a nuttier and deeper flavour, in my opinion, in France they are usually eaten with eggs and ham for a savoury snack, the sweet version is quite difficult to find in restaurants but I think that buckwheat pairs very well with caramel. The batter is pretty easy to put together, the tricky part of making crepes is the cooking: a good nonstick skillet and a rubber spatula are essential, your goal is to obtain the thinnest crepe possible. As to the caramelized bananas, I avoided a classic caramel because it takes too much time and effort to make when I am craving a crepe at 9 pm, so I went for a straightforward “lazy caramel”, but you could make a classic salted butter caramel and add some bananas if you want a stronger flavour.

Buckwheat crepes with caramelized bananas
Buckwheat crepes with caramelized bananasRecipe (serves 3)

For the crepes


  • 5.3 oz buckwheat flour (sifted)
  • 3.5 oz all-purpose flour (sifted)
  • 2 tbsp sugar
  • ¼ tsp salt
  • 3 large eggs
  • 5 tbsp apple cider or apple juice
  • 6 tbsp milk
  • 1 1/2 tbsp melted butter


  1. In a large bowl combine the flours, sugar and salt
  2. Add the eggs one at a time.
  3. Gradually add the cider and milk at room temperature and whisk until smooth.
  4. Add the melted butter and let the batter rest for 30 minutes at room temperature.
  5. To cook the crepes: heat a medium nonstick skillet over medium heat, lightly grease with butter. When the skillet is hot add 3 tbsp of the batter and swirl to completely cover the bottom of your skillet. Cook until the underside of the crepe is golden brown (about 2 minutes). Using a rubber spatula, flip the crepe (use the spatula to loosen the edges if needed) and cook for 1 more minute or until the underside is golden. Remove from the skillet and place it on a plate. Repeat with the remaining batter.

For the caramelized bananas


  • 4 bananas
  • 5 tbsp white or cane sugar
  • 2 tbsp whipping cream
  • 1 pinch flaky salt


  1. Heat the cream in the microwave.
  2. Heat a medium heavy pan on the stove.
  3. Add the chopped bananas and sugar.
  4. Cook until the sugar is completely dissolved and golden.
  5. Add the hot cream, whisk and cook work 2 more minutes, add the salt.
  6. Serve warm with crepes.


For more delicious recipes like this see ” Banana, almond and pecan breakfast parfait

Almond, maple & banana parfait

Avatar About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

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