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Breakfast recipe · from the recipe book

Orange-Scented Crêpes with Banana Cocoa Cream

Tender, lacy crêpes with a hint of orange wrap fresh sliced bananas and a silky cocoa-cottage cheese cream, finished with crunchy toasted almonds.

Orange-Scented Crêpes with Banana Cocoa Cream

Ingredients

  • 1¼ cups (300 ml)300 gMilk, 2%
  • 3 large150 gEggs
  • ½ cup65 gAll-purpose flour
  • ½ cup55 gWhole wheat flour
  • 2½ tbsp (35 ml)40 gOrange juice
  • 1 tbsp12 gGranulated sugar
  • ⅛ tsp1 gSalt
  • 1½ tbsp20 gUnsalted buttermelted, divided
  • 1 cup226 gCottage cheese, 2%
  • 3 tbsp15 gUnsweetened cocoa powder
  • 2 tbsp40 gMaple syrup
  • 1 tsp4 gVanilla extract
  • 3 medium360 gBananasliced into thin rounds
  • 3½ tbsp whole30 gAlmondssliced

Steps

  1. Make the batter first: in a blender, combine the milk, eggs, orange juice, sugar and salt, then add the all-purpose flour and whole wheat flour.
  2. Add half of the melted butter to the blender and blend until smooth, about 20 seconds. Pour the batter into a bowl or jug and let it rest 20 minutes so the whole wheat flour softens.
  3. While the batter rests, make the cocoa cream: rinse and dry the blender jar, then blend the cottage cheese, unsweetened cocoa powder, maple syrup and vanilla until completely smooth. Chill the cocoa cream until filling time.
  4. Toast the almonds in a dry 8- to 10-inch nonstick skillet over medium heat, stirring, until golden, 3 to 4 minutes. Move them to a plate.
  5. Brush the same skillet lightly with a little of the remaining half of the melted butter over medium heat. Pour in about 1/4 cup batter and swirl to coat the pan thinly.
  6. Cook until the edges lift and the underside is lightly browned, about 1 minute, then flip and cook 30 seconds more, until set with no wet batter. Stack on a plate.
  7. Repeat with the rest of the batter, brushing the skillet with the rest of the remaining melted butter as needed, to make about 12 crêpes.
  8. Slice the bananas just before filling so they stay bright.
  9. Spread each crêpe with the cocoa cream, lay banana slices over one half, then fold into quarters.
  10. Divide the crêpes among 4 plates, three each, and scatter the toasted almonds 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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