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Breakfast recipe · from the recipe book

Mocha Banana Crêpes with Almond Butter

Silky, thin cocoa-espresso crêpes with a hint of cinnamon, wrapped around caramelized banana slices and warm almond butter, finished with toasted pecans.

Mocha Banana Crêpes with Almond Butter

Ingredients

  • 1½ cups (350 ml)360 gWhole milk
  • 2 shots60 gEspressocooled
  • 3 large150 gEggs
  • ½ cup60 gWhole wheat flour
  • ½ cup60 gAll-purpose flour
  • ¼ cup20 gUnsweetened cocoa powder
  • 1½ tbsp packed20 gBrown sugardivided
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1½ tbsp20 gUnsalted buttermelted, divided
  • 3 medium354 gBananasliced into coins
  • ¼ cup64 gAlmond butter, no salt addedwarmed until pourable
  • ¼ cup chopped28 gPecanschopped

Steps

  1. Melt the butter and set it aside; you will use half in the batter, a quarter for the bananas and the last quarter for the pan.
  2. In a blender, combine the whole milk, cooled espresso, eggs, whole wheat flour, all-purpose flour, unsweetened cocoa powder, half the brown sugar, the cinnamon and the salt. Blend until smooth, then blend in half the melted butter.
  3. Let the batter rest for 20 minutes so the crêpes stay tender. Meanwhile, toast the pecans in a dry nonstick skillet over medium heat for 3 to 4 minutes until fragrant, then move them to a plate.
  4. In the same skillet, warm a quarter of the melted butter over medium heat. Add the banana slices and the remaining half of the brown sugar and cook 2 to 3 minutes, turning once, until glossy and lightly caramelized. Move to a bowl.
  5. Wipe the skillet, set it over medium heat and brush it lightly with some of the last quarter of melted butter.
  6. Pour in about 1/4 cup of the cocoa batter and swirl to coat the pan thinly. Cook about 1 minute until the edges lift and the top looks set, flip and cook 30 seconds more. Repeat with the rest of the batter, brushing the pan with the remaining butter as needed, to make about 12 crêpes.
  7. Spread each crêpe with a thin layer of the warmed almond butter, add some caramelized banana slices, and fold into quarters.
  8. Divide the crêpes among 4 plates and scatter the toasted pecans over the top.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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