13 Aug


A crêpe (pronounced /kreɪp/, French IPA: [kʀɛp]) is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered the national dish. Crêpes can be compared to the African injera, the tortilla, the Indian dosa and the Mexican sope. Crêpes often have a fruit filling of syrup, mixed berries, fresh fruit or lemon cream.

In the indian lingo, crepes are nothing but sweet dosas. But the indian dosas are faar healthier than the french crepes. This is the first time iam making crepes, though iam an expert in making dosas (from my 5 years of happy married life )……also i wanted it to be healthier ( read no sugar, no butter) but light and delicious. 


 makes 6-8 crepes   

cooking time: 25 minutes


  • 1/2 cup whole-wheat flour, preferably white whole-wheat
  • 1/2 cup all-purpose flour
  • 1 tsp date syrup
  • a pinch of salt
  • 2 large eggs
  • 1 cup low-fat milk
  • 1 teaspoons olive oil
  • 1/2 cup water
  • few drops of oil for greasing the pan
  • few drops of vanilla extract


For the filling:-

  • Greek yoghurt/ low fat cream – 1/2 cup
  • ripe juicy dates – 8
  • date syrup/ nutella for garnish
  • Bananas- 2



Take a mixing bowl. Whisk together eggs ,milk,water,vanilla extract and oil,date syrup. ( using date syrup is optional ,only if you have a tad too much sweet tooth) . Add flour and salt to wet mixture. Whisk ingredients until there are no lumps.

Add the crepe mix and blend in a blender or food processor until smooth, scraping the sides once or twice ( Using a blender ensures a smooth crepe batter that has the consistency of heavy cream).


Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let the batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Coat a large nonstick skillet or dosa griddle with cooking spray, ( or rub a half cut potato all over it ) heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.

When the crepes are cooking , cut the bananas into thin circles, deeseed the dates and cut into half.


Cook until the underside is lightly browned. Using a spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. As you prepare your filling, cover crepes with a clean kitchen towel.

To assemble, place a crepe on a clean cutting board or plate , spread the filling ( 2 dates ,few pieces of banana, 1 tsp greek yoghurt per crepe) in the center, roll it up or fold it like a hanky. Drizzle some date syrup or nutella on top.



These are best served warm. Enjoy.


Tips ;- I have used ripe and juicy dates, so two dates per crepe was sweet enough for us, drizzling date syrup was optional. Mostly cream is used in crepes, but i have replaced it with greek yoghurt, a healthy option but no less tasty.



Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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One Response to “DATE & BANANA CREPES”

  1. Javelin Warrior August 19, 2013 at 8:51 pm #

    These crepes look delicious and I love the combination of dates with bananas! So tasty and a love twist on the classic crepe…

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