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02.22.13 Barley

Barley Crepes with Yogurt and Cinnamon-Honey Bananas

Barley Crepes with Yogurt and Cinnamon-Honey Bananas

Somewhere along the lines, I ended up with quite a few websites that I really enjoy spending time on. Just recently I updated Naturally Ella so that if you are viewing the site on a tablet/smart phone- it should be easier to see and navigate. I’ve got helpful post lined up for the Wooden Spoons Kitchen blog that I’m really excited to share. Then last night I decided to spend a bit of quality time with my photography site. I love sharing about photography and I feel that Ella Creatives is the perfect space to do so. (and then just for kicks, since I own my name domain, I created a landing page for myself. M will be so proud: I’m embracing my inner nerd).

Barley Crepes with Yogurt and Cinnamon-Honey Bananas

What I’ve learned from all of this is: I love teaching. I love being able to share the knowledge that I’ve learned and gained over the years so that others may also grow and learn. It’s such a rewarding experience and I hope that each one of my sites can serve as a learning platform for others whether it be whole foods, photography, or technology.

Barley Crepes with Yogurt and Cinnamon-Honey Bananas

It feels really good to love what you do.

Barley Crepes with Yogurt and Cinnamon-Honey Bananas

It also feels good to eat something that seems almost like eating dessert for breakfast.

Barley Crepes with Yogurt and Cinnamon-Honey Bananas

These crepes make for a wonderful, slightly decadent breakfast. I feel like I combined two of my favorite breakfast (pancakes/yogurt) into one: crepes stuffed with yogurt.

When you look at the ingredients you’ll notice that really, these are actually quite healthy. I used minimal sugar because the barley flour and bananas add enough natural sweetness that too much extra would just be overkill. I also suggest grabbing the whole milk greek yogurt ( of course, I’ve moved fully into whole milk everything because really, what’s the point of non-fat?)

Barley Crepes with Yogurt and Cinnamon-Honey Bananas

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Barley Crepes with Yogurt and Cinnamon-Honey Bananas

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 1x
  • Category: Breakfast
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Description

Between the barley flour and bananas, these crepes don’t need a whole lot of extra sweetness. If you don’t have barley flour, use whole wheat pastry flour or sub in oat flour for a good gluten-free alternative. Also, feel free to use melted butter in place of the walnut oil.


Scale

Ingredients

  • Crepes
  • ¼ cup Barley Flour
  • ⅛ teaspoon salt
  • 1 egg
  • ¼ cup + 2 tablespoons milk
  • 1 tablespoon walnut oil
  • 1 cup whole milk greek yogurt
  • Bananas
  • 2 medium bananas
  • 4 teaspoons honey
  • 3/4 teaspoon cinnamon

Instructions

  1. Whisk together barley flour, salt, eggs, milk, and oil until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.
  2. Peel and cut banana into 1/2″ slices. Combine with honey and cinnamon in a skillet over medium heat. Let simmer, turning bananas at least once, until bananas are tender, 3-4 minutes.
  3. Once crepes are done, smear 1/4 cup yogurt on half of one side. Layer a few bananas on top, folder over, and repeat with remaining crepes*. Spoon honey and left over banana slices over crepes and serve.

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Categories: Barley Tags: Cinnamon, yogurt

Previous Post: « Spiced Sweet Potato and Goat Cheese Egg Skillet
Next Post: Maple-Cinnamon Quinoa Granola »

Reader Interactions

Comments

  1. Liz DellaCroce says

    February 22, 2013 at 09:52 am

    Wow – this is an amazing recipe!!

    Reply
  2. kierstan says

    February 22, 2013 at 10:10 am

    These looks delicious (and so simple!)

    Reply
  3. Luci's Morsels says

    February 22, 2013 at 10:56 am

    These look delicious!! I’m assuming any kind of yogurt would work just fine though?

    Luci’s Morsels – fashion. food. frivolity.

    Reply
    • elalderson says

      February 27, 2013 at 11:54 am

      I would think so- it may just not stay together as well!

      Reply
  4. sandra says

    February 22, 2013 at 12:15 pm

    I am always looking for new ways to eat pancakes. These look amazing. Thanks

    Reply
  5. Pas de Deux Blog says

    February 22, 2013 at 12:46 pm

    What type (material) of pan do you use to cook your crepes? I’m nervous that I will end up with a burnt mess stuck to my pan… These sound so yummy!

    Reply
    • elalderson says

      February 27, 2013 at 11:53 am

      I always use my 8″ nonstick skillet. I’ve moved away from nonstick but I keep one just for crepes 🙂

      Reply
  6. Cowen Park Kitchen says

    February 22, 2013 at 13:09 pm

    totally agree about the full-fat dairy. so much more flavor!

    Reply
  7. Sharon says

    February 22, 2013 at 13:20 pm

    These sound delicious! I need to plan a breakfast for a family reunion do you think I could make the crepes a day or so ahead of time , or better yet freeze them?

    Reply
    • elalderson says

      February 27, 2013 at 11:53 am

      Crepes freeze really well! Just separate them with parchment paper when you freeze them!

      Reply
  8. Katrina Mona says

    February 22, 2013 at 21:40 pm

    I want those bananas on EVERYTHING! Love these barley crepes too. Awesome!

    Reply
  9. Zoe says

    February 23, 2013 at 20:45 pm

    Hi! Just thought I’d let you know that your contirbutions to Wooden Spoons Kitchen are really great – well written with interesting and relevant info. I really love reading them! Just had a look at Ella Creatives and wow, stunning work. Great all round!

    Reply
    • elalderson says

      February 27, 2013 at 11:52 am

      Thank you for such a kind comment, Zoe!

      Reply
  10. Megan Gordon /A Sweet Spoonful says

    February 23, 2013 at 22:50 pm

    YESSS! Erin, these look tremendous. I have picked up this annoying saying lately: “this is my jam” (i.e. “cooking awesome oats is my jam,” “yoga is my jam.” etc. etc.) Sam is really, really sick of me saying it about everything, but the moment I saw your recipe, I thought: now THIS is my jam. Love barley, love crepes (I actually have a Buckwheat Crepe recipe with a Honeyed Yogurt that will be published in my book — different, but distant cousins).

    Reply
    • elalderson says

      February 27, 2013 at 11:51 am

      This seriously just made my day (and I really might start using that phrase- I kind of like it 🙂

      Reply
  11. canette says

    February 24, 2013 at 06:59 am

    Ok I’m in heaven !!!

    Reply
  12. Emily P. says

    February 24, 2013 at 20:21 pm

    I made this for my boyfriend and myself over the weekend and we just adored it! Thank you for posting!!

    Reply
    • elalderson says

      February 27, 2013 at 11:49 am

      Yay! I’m so glad!

      Reply
  13. Nat @ The Apple Diaries says

    February 25, 2013 at 00:21 am

    Yum Erin! These look amazing. I made a similar recipe on the weekend only they were pancakes with banana, cinnamon and almond butter. I should try and make them with barley flour and yoghurt next time 😉

    Thanks!

    Reply
    • elalderson says

      February 27, 2013 at 11:49 am

      I really love the idea of adding almond butter- yum!

      Reply
  14. Kathryn says

    February 25, 2013 at 08:08 am

    Love the idea of crepes made with barley flour, such a delicious way to start the day.

    Reply
  15. sweet-lab says

    March 03, 2013 at 16:36 pm

    I’m drooling over here! These crepes look amazing. I’ve never cooked/baked with walnut oil, but I’m very interested to do so.

    Reply
  16. Ashley Brown says

    June 27, 2014 at 22:16 pm

    This is a great and simple breakfast! My 4yr old picky eater loves it. What’s not to love ? So good. Thanks!

    Reply

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