Discover the delightful fusion of flavors in our "Barley Crepes with Yogurt and Cinnamon Honey Bananas." This French-inspired recipe is not just a treat for your taste buds; it's a feast for the eyes and a wholesome way to start your day! Imagine fluffy crepes made with nutritious barley flour, generously filled with creamy Greek yogurt, and topped with sweet, caramelized bananas drizzled in honey and cinnamon. Whether you're impressing guests at brunch or indulging in a cozy breakfast at home, these crepes are sure to make you the star of the kitchen. Ready to elevate your cooking game? Let’s dive into this scrumptious recipe that’s as easy to make as it is delicious!
Ingredients
- 1 cup barley flour
- 2 cups milk
- 2 eggs
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- 2 bananas
- 2 tablespoons honey
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine barley flour, milk, eggs, melted butter, and vanilla extract. Whisk thoroughly until the batter is smooth and free of lumps, ensuring all ingredients are well incorporated.
- Let the crepe batter rest at room temperature for 10 minutes to allow the flour to fully absorb the liquid and the gluten to relax, which will result in more tender crepes.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter in a thin, even layer covering the entire surface.
- Cook the crepe for about 2-3 minutes until the edges become slightly crisp and the bottom is golden brown. Use a thin spatula to carefully flip the crepe and cook the other side for an additional 1-2 minutes.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking crepes between parchment paper to prevent sticking.
- For the cinnamon honey bananas, slice the bananas diagonally into 1/2-inch thick pieces.
- In a small bowl, mix honey and ground cinnamon until well combined.
- Drizzle the cinnamon honey mixture over the banana slices and gently toss to coat evenly.
- To assemble, spread a generous dollop of Greek yogurt on each crepe, top with cinnamon honey banana slices, and fold or roll the crepe.
- Serve immediately, optionally garnishing with an extra drizzle of honey or a sprinkle of additional cinnamon.
Tips
- Rest the Batter: Don’t skip the resting time for the crepe batter! Allowing it to sit for 10 minutes helps create a smoother texture and more tender crepes.
- Perfect Heat Control: Make sure your pan is at the right temperature. If it’s too hot, the crepes will burn; too cool, and they won’t cook properly. A medium heat is usually perfect for even cooking.
- Non-Stick Essentials: Use a non-stick skillet or crepe pan to prevent sticking. Lightly greasing the pan with butter or cooking spray can also help achieve that perfect golden-brown finish.
- Even Spreading: When pouring the batter into the pan, quickly tilt and rotate it to create a thin, even layer. This will ensure your crepes cook evenly and are easy to flip.
- Banana Preparation: For perfectly coated cinnamon honey bananas, slice them just before serving to keep them fresh and prevent browning.
- Customization: Feel free to customize your crepes! Add nuts, berries, or even a sprinkle of granola for an added crunch and flavor.
- Serving Suggestions: Serve your crepes warm, and don’t hesitate to drizzle extra honey or sprinkle more cinnamon on top for a decadent finish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 50g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
