Whole-Wheat Peanut Butter Banana Crepes

banana crepes
Rachael Hartley, RD, LD, CDE
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 10 (1 crepe each)

Nutrition Highlights (per serving)

112 calories
5g fat
13g carbs
4g protein
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Nutrition Facts
Servings: 10 (1 crepe each)
Amount per serving  
Calories 112
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 19mg 6%
Sodium 62mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 2g  
Includes 0g Added Sugars 0%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 57mg 4%
Iron 1mg 6%
Potassium 174mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These whole-wheat peanut butter banana crepes make for a delicious dessert that feels fancy and French but is ready in about 30 minutes. With a variety of filling and topping options from nut butter to fresh berries, this recipe is simple and customizable to anyone’s tastes.

Peanut butter is a great source of protein, B complex vitamins, and antioxidants. Plus, this recipe nets about 15 grams of carbohydrate per crepe, so you can easily enjoy two to three and still have a diabetes-friendly meal. Just keep in mind that if you add toppings, the calorie and carb counts will increase slightly.


  • 1 cup whole wheat flour
  • 1 cup milk
  • 1 large egg
  • Pinch of salt
  • 5 tbsps peanut butter
  • 1 large banana, sliced thin
  • Optional: chopped dark chocolate or peanuts for additional toppings


  1. In a medium bowl, combine flour, milk, egg, and salt. Blend until smooth. The final consistency should be slightly thinner than pancake batter, so add a little water if necessary and mix well to desired consistency.

  2. Cover bowl with a thin kitchen towel and set aside for 5 minutes.

  3. Heat a large nonstick skillet over medium heat. Spray with cooking oil or add a tiny pat of butter to melt.

  4. Using a scant 1/4 cup batter per crepe, pour batter in an even circle directly in the middle of your hot pan, using the other hand to immediately begin tilting and swirling the pan in a circular motion to spread batter until it forms a very thin film.

  5. Cook 1 to 2 minutes, until the underside is golden and edges begin browning, then flip with a spatula and cook the other side about 30 to 60 seconds until golden and cooked through.

  6. Repeat with remaining batter, adding a small bit of cooking spray or butter to pan between every few crepes. You should end up with about 10 thin crepes.

  7. Spread each crepe with 1 to 1 1/2 teaspoon peanut butter and fold in half or quarters to serve. Top with banana slices, chopped peanuts, and a sprinkle of shaved dark chocolate.

Variations and Substitutions

While peanut butter is commonly a crowd-pleaser, any type of nut butter can be used in this recipe, such as cashew or almond butter. Try using the same nuts (raw and unsalted) roughly chopped as an additional crunchy topping. If tree nut allergies are a concern, sunflower seed butter is a great nut-free option.

Feel free to substitute any kind of milk or milk alternative in the crepe batter as well, including popular dairy-free options such as almond or cashew milk. Just remember that these alternative milks often don’t contain the same amount of protein as cow’s milk and may include added sugars. If using plant milk, look for unsweetened options.

You can also try these flavorful variations to take your peanut butter crepes up a notch:

  • Top your crepes with colorful fresh berries for a boost of antioxidants instead of bananas. Or, better yet, mash the berries inside the crepes along with the peanut butter to make PB&J crepes—a recipe sure to please adults and kids alike.
  • Peanut butter and apples are a match made in heaven. Instead of bananas and chocolate shavings, try topping the crepes with warm cinnamon apples for a bright fall-inspired breakfast. In a zip-top bag, combine one peeled and thinly sliced apple, brown sugar, cinnamon, and nutmeg, tossing to coat. Add apple to a medium saucepan with a pat of butter and 1 tablespoon water, cooking over medium heat until apple slices are tender.

Cooking and Serving Tips

Follow these tips for proper preparation and storage of your crepes:

  • Cooking crepes can be tricky, especially the first time you give it a go. Besides immediately tilting and swirling your pan to ensure batter forms a thin layer, it’s also important to use a skillet large enough to allow the batter to spread and cook evenly.
  • Leftover crepes will freeze well—simply place a sheet of wax paper in between each crepe (do not fill with nut butter if freezing) and place the stack in a freezer-safe food storage bag.

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  1. Arya SS, Salve AR, Chauhan S. Peanuts as functional food: A reviewJ Food Sci Technol. 2016;53(1):31-41. doi:10.1007/s13197-015-2007-9