Inspired by the viral 2-ingredient banana pancakes, these healthy sourdough crepes come together easily in a blender and make for the perfect protein-rich breakfast. They’re super quick and easy, yet delicious. This is one recipe that feels like a wonderfully special breakfast any day of the week.
If you’re tired of the same old breakfasts on repeat, you’ve got to try these healthy sourdough crepes.
Crepes are one of those recipes that feel a little fancy. If you’ve never made them before, it might seem intimidating.
But honestly? They’re as simple as making pancakes, yet contain much more protein. Plus the filling options are endless!
How To Make Healthy Sourdough Crepes
- Add 2 cups sourdough starter (active or discard- doesn’t matter!), 4 eggs, 1 ripe banana, a pinch of salt and 1/2 tsp vanilla to a blender.
- Then blend until super smooth. Batter will be thin.
- If needed, add 1 tablespoon of water at a time until the batter is the consistency of half & half (thinner than pancake batter).
- Next heat a non-stick or well-seasoned cast iron pan on medium-high heat.
- Rub a stick of butter all over the bottom of the pan and slightly up the sides (coconut oil works too).
- Once the pan is nice and hot, pour 1/4 cup of batter into the pan. Quickly swirl around so that it reaches the edge of the pan. It should be in a thin, even later.
- Once the edges are set (1-2 minutes), carefully lift up with a thin spatula. Make sure all edges are loosened, slide the spatula underneath and flip over in one motion.
- Cook on the other side for about a minute more, tansfer to a plate and keep warm by covering with a dish towel and/or placing in oven at 175 degrees F.
- Finally, fill with cream cheese, butter, jam, or fruit, and top with powdered sugar or whipped cream, if desired and enjoy!
Are Crepes Healthy?
Yes! Sourdough crepes are especially healthy because they are made only with fermented grains in the form of sourdough starter- no additional flour.
They also use lots of eggs, which are a complete protein and full of vitamins and minerals, as well as healthy fats.
This crepes recipe also contains no sugar because it simply calls for a banana to sweeten them a bit.
And you have so many choices for fillings and toppings, like fresh fruit.
You can even make savory crepes with things like chopped bacon, cheese and chives- all perfectly healthy assuming you go for high quality!
Related: Sourdough protein muffins with cream cheese and collagen!
Substitutions and Additions
If you don’t like or don’t want to use banana, no problem!
You can simply leave it out and add 2 tablespoons of honey.
Or it you’re making savory crepes, leave out the banana/honey as well as the vanilla- how easy!
If you’re doing it this way, you don’t necessarily have to use a blender.
Just whisk the sourdough starter, eggs and salt and check the consistency.
You might need to add 1-2 tablespoons of water depending on how thick or thin your sourdough starter is.
You can also add 1-2 scoops (up to 1/4 Cup) of collagen peptides for an extra protein boost!
Step-By-Step Process
- Gather ingredients: Sourdough starter, eggs, bananas, salt, vanilla, and a little butter or coconut oil for the pan. You’ll need a non-stick fry pan or a well-seasoned cast iron pan, and a thin but sturdy spatula (pancake flipper).
2. Put all your ingredients into a blender and blend until the batter is perfectly smooth and very thin. It should be the consistency of half & half- not as thick as pancake batter or heavy cream, but not completely watery.
3. Preheat your pan. You want to make sure it’s very hot before you pour the batter on or it will stick. Rub a stick of butter around the pan and slightly up the sides for best results. And don’t forget to add more butter between each crepe.
4. Pour 1/4 cup of the batter onto your hot, buttered pan and give it a swirl. You don’t want to go too far out to the sides or your crepe will be more likely to rip. Wait until the edges are set and there’s lots of air bubbles (about 2 minutes).
5. Make sure the edges are loosened, then slide your spatula under the crepe and flip in one smooth motion.
6. Cook an additional minute or so until the crepe is set on both sides, then slide onto a plate and cover with a tea towel to keep warm. This will also help prevent them drying out.
What To Fill Crepes With
There are so many creative ways to serve crepes. The variation I’m showing today is one of my very favorites and is just a little more involved, but you can keep it super simple too! Here are a few ideas:
- store bought jam
- whipped cream
- homemade fruit preserves
- almond butter
- chocolate chips
- butter
- coconut flakes
- finely chopped nuts
- strawberries
- blueberries
- sliced bananas
- fruit compote
- cream cheese
- maple syrup
- honey
- mango
- pears
- soft cooked apples
- melted chocolate drizzle
- powdered sugar
- bacon
- chives
- cheese
- crumbled sausage
These can be toppings or fillings, and you certainly don’t have to choose just one!
Butter and jam or cream cheese and jam are super easy, delicious options.
And now to share my latest creation and current favorite…
Banana Cream Crepes
For this variation of my crepes recipe, I mix up softened cream cheese, Greek yogurt, honey, and vanilla for the luscious cream filling.
Then I add thinly sliced bananas, which compliment the hint of banana in the crepe itself.
The slight tanginess of the sourdough along with cream cheese round out the otherwise sweet flavor.
A little powdered sugar dusting brings it all together for the most crave-worthy breakfast.
And yet it’s so simple and still nutrient dense!
My kids devoured these crepes. And that’s saying a lot because 1.) I can’t get my daughter to even touch eggs normally and 2.) we’ve had crepes three times in the last week or so as I tested this recipe!
I know you and your family are going to love this recipe for it’s simplicity, minimal ingredients, and of course deliciousness.
Grab the printable recipe and be sure to let me know what you think!
Simple Healthy Sourdough Crepes
These simple, healthy sourdough crepes come together in minutes and are perfect for making breakfast feel special without a ton of effort. Throw everything in a blender and fill them with whatever your heart desires. Banana Cream is my new obsession!
Ingredients
- 2 cups sourdough starter (active or discard)
- 4 eggs
- 1 ripe banana (omit for savory crepes, or sub Tbsp honey, see Notes)
- pinch of salt
- 1/2 tsp vanilla extract (omit for savory)
- butter or coconut oil for the pan
Instructions
1. Put all your ingredients into a blender and blend until the batter is perfectly smooth and very thin. It should be the consistency of half & half- not as thick as pancake batter or heavy cream, but not completely watery. You may need to add 1-2 Tbsp of water depending on how thick or thin your sourdough starter is.
2. Preheat your pan. You want to make sure it's very hot before you pour the batter on or it will stick. Rub a stick of butter around the pan and slightly up the sides for best results. And don't forget to add more butter between each crepe.
3. Pour 1/4 cup of the batter onto your hot, buttered pan and give it a swirl. You don't want to go too far out to the sides or your crepe will be more likely to rip. Wait until the edges are set and there's lots of air bubbles (about 2 minutes).
4. Make sure the edges are loosened, then slide your spatula under the crepe and flip in one smooth motion.
5. Cook an additional minute or so until the crepe is set on both sides, then slide onto a plate and cover with a tea towel to keep warm. This will also help prevent them drying out. Continue stacking up the crepes as you make them and keeping them covered.
6. Serve warm with butter, jam, cream cheese, berries, whipped cream, or whatever you like. See Notes for my Banana Cream variation.
Notes
If you don't want to use banana, you can add sweetness with 2 Tbsp of honey.
You can omit both for sugar-free or savory crepes.
Leaving the banana out will make it more likely that you will need to add a little water to get that pourable consistency we're looking for so pay attention to that.
FOR BANANAS CREAM CREPES
In a bowl or with a stand mixer, beat 8 oz. of softened cream cheese, 1/4 cup Greek yogurt, 1/4 cup of honey and 1 tsp of vanilla together until smooth. Taste test and decide if you'd like to add a little more honey.
Then thinly slice 1-2 large bananas. When you're ready to serve your crepes, smear cream filling over one half of the crepe. Add several banana slices and fold in half. Add another dollop of cream and a few more banana slices to one quarter of the crepe, then fold the last quarter over so you have a 4-ply triangle (see full post for photos).
Optionally, you can top with banana slices and/or powdered sugar.
I hope you love these simple, healthy crepes 🙂
Please consider leaving a 5-Star Review if you enjoyed these and share with someone who would like this recipe!
Looking for more healthy breakfast recipes? Try my Overnight Sourdough Protein Waffles or Soft Baked Granola Bars!
Pin this recipe for later!
Thanks so much for reading,
-Tara
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