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).
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.
It feels really good to love what you do.
It also feels good to eat something that seems almost like eating dessert for breakfast.
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?)
Prep Time:
Yield:
Category:
Print
PinDescription
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.
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
- 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.
- 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.
- 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.
0
Liz DellaCroce says
Wow – this is an amazing recipe!!
kierstan says
These looks delicious (and so simple!)
Luci's Morsels says
These look delicious!! I’m assuming any kind of yogurt would work just fine though?
Luci’s Morsels – fashion. food. frivolity.
elalderson says
I would think so- it may just not stay together as well!
sandra says
I am always looking for new ways to eat pancakes. These look amazing. Thanks
Pas de Deux Blog says
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!
elalderson says
I always use my 8″ nonstick skillet. I’ve moved away from nonstick but I keep one just for crepes 🙂
Cowen Park Kitchen says
totally agree about the full-fat dairy. so much more flavor!
Sharon says
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?
elalderson says
Crepes freeze really well! Just separate them with parchment paper when you freeze them!
Katrina Mona says
I want those bananas on EVERYTHING! Love these barley crepes too. Awesome!
Zoe says
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!
elalderson says
Thank you for such a kind comment, Zoe!
Megan Gordon /A Sweet Spoonful says
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).
elalderson says
This seriously just made my day (and I really might start using that phrase- I kind of like it 🙂
canette says
Ok I’m in heaven !!!
Emily P. says
I made this for my boyfriend and myself over the weekend and we just adored it! Thank you for posting!!
elalderson says
Yay! I’m so glad!
Nat @ The Apple Diaries says
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!
elalderson says
I really love the idea of adding almond butter- yum!
Kathryn says
Love the idea of crepes made with barley flour, such a delicious way to start the day.
sweet-lab says
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.
Ashley Brown says
This is a great and simple breakfast! My 4yr old picky eater loves it. What’s not to love ? So good. Thanks!