Recipe of the Week: Banana and Peanut Butter Stuffed Crepes

Double whammy today! Earlier I posted Day Five of my blogging challenge, but I didn’t want to skip my weekly Elimination Diet update and recipe share so I’m writing it out twice today.

This week I reintroduced peanuts. I know I’m not allergic to them, but I wanted to know if they were contributing to my health issues and I really really missed Pics Really Good Peanut Butter. It’s so good!

I’ve been putting it in everything this week. I had a few raw peanuts here and there, but mostly I just used the peanut butter. Their peanut butter is amazing. The ingredients list? Peanuts. Can’t get much more natural than that! And it’s made in one of my favourite New Zealand cities, beautiful sunny Nelson.

I used it in two smoothies this week. Just added a spoonful to the mix. Yum! I made some gluten free and vegan peanut butter chocolate chip cookies which were delicious and even got the rare Zombie approval, he even snuck a couple throughout the week! I feel that these cookies need a bit of work though so I’m not sharing today. I also made a clean satay stirfry for dinner and dipped carrots in it for snacks. I’ve certainly gotten my Pics fix this week!

And I’m pleased to say, nothing has changed. My skin has been fine, I’m still full of beans, still sleeping well and no stomach pains! So peanuts are back in the menu. Next week I’m reintroducing tomatoes which I’m very excited about. I’ll be able to make sauces! Wish me luck with this one because I really miss sauces.

Onto this weeks recipe, Banana and Peanut Butter Stuffed Crepes


I’m not the best at making food look pretty but I promise you that these are ridiculously tasty. I had them for breakfast but they would be just as good for desert too.

Gluten free, dairy free, sugar free, these are also pretty healthy. I certainly didn’t feel bad about scoffing them down.


2 eggs
2 tbsp buckwheat or coconut flour
2 tbsp water
8 drops liquid stevia
1 tsp cinnamon
1 tsp olive oil


2 bananas, sliced
1 tbsp peanut butter
1 tsp cinnamon
2 tsp cacao nibs or chocolate chips
1 tsp olive oil


Liquid honey
1 tsp cinnamon


Beat the eggs in a bowl until fluffy.

Add flour, water, cinnamon and stevia.

Mix well to combine.

Heat oil in a medium sized pan on medium heat.

Pour half the batter on the pan and spread evenly to the edges.

Cook for 2-3 minutes until to top dries out. It won’t bubble.

Carefully turn the crepe and cook for another 2-3 minutes.

Set aside and repeat with the remainder of the batter.

Heat more oil in the pan.

Sprinkle bananas with cinnamon.

Add the bananas to the pan and cook until caramelized, about 5 minutes. Don’t forget to turn them.

Divide the bananas onto the crepes, in the center of each. Don’t rinse the pan.

Spread peanut butter over bananas.

Sprinkle with cacao nibs or chocolate chips.

Put the unwashed pan back onto the heat.

Fold up the crepes and place overlapping side down in the pan.

Cook for 2-3 minutes, flip and repeat.

Serve with liquid honey and more cinnamon if desired.

I’m considering having these for breakfast again tomorrow. It’s a stat day, they’re tasty and filling and relatively guilt free, so why not.

Smiles and Sunshine


3 thoughts on “Recipe of the Week: Banana and Peanut Butter Stuffed Crepes

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