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Breakfast recipe · from the recipe book

Rye Banana Crêpes with Lemon and Cinnamon

Lacy, tender rye crêpes with an earthy, nutty flavor, folded around soft lemon-and-cinnamon banana slices for a bright, gently sweet bite.

Rye Banana Crêpes with Lemon and Cinnamon

Ingredients

  • ¾ cup80 gRye flour, medium
  • ½ cup60 gAll-purpose flour
  • 1¾ cups (410 ml)420 gSkim milk
  • 3 large150 gEggs
  • 1½ tbsp24 gUnsalted buttermelted
  • ¼ tsp1.5 gSalt
  • 3 medium360 gBananathinly sliced
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zest
  • ½ tsp1.5 gGround cinnamon
  • 1 cup (240 ml)240 gPlain kefir, low-fat

Steps

  1. Melt the butter and set it aside; slice the bananas.
  2. In a bowl, whisk together the rye flour, the all-purpose flour and the salt.
  3. In another bowl, whisk the eggs and the skim milk, then whisk this into the rye and all-purpose flour mixture until smooth. Whisk in half of the melted butter. Rest the batter 30 minutes at room temperature.
  4. While the batter rests, toss the banana slices with the lemon juice, lemon zest and cinnamon in a small bowl; set aside.
  5. Heat an 8- to 10-inch nonstick skillet over medium heat and brush it lightly with a little of the remaining half of the melted butter.
  6. Pour in about 1/4 cup batter and swirl to coat the pan thinly. Cook 1 to 2 minutes until the edges lift and the underside is golden, flip and cook about 30 seconds more until set through. Repeat with the rest of the batter, brushing the pan with the rest of the remaining melted butter as needed, to make about 12 crêpes.
  7. Lay a row of the lemon-cinnamon banana slices down each crêpe and fold into quarters or roll up.
  8. Serve 3 crêpes per plate with a glass of the kefir alongside.

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

Contains: Milk, Egg, Gluten.

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

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