Two Ingredient Banana Egg Breakfast Crepes

Name: Two Ingredient Banana Egg Breakfast Crepes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Ingredients: 1 large ripe banana (should have brown spots for best sweetness and smooth mashing); 2 large eggs (free-range if possible, at room temperature); 1 spray coconut oil cooking spray (for the pan between each crepe)

High ProteinDairy-FreeGluten-FreeMeal PrepPaleoNut-Free

Prep Time5 min

Cook Time8 min

Servings2

Calories160 kcal

Health Score5/10

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Two Ingredient Banana Egg Breakfast Crepes

Some mornings call for something that feels a little special without demanding much effort. That is exactly what these two ingredient banana egg breakfast crepes deliver. Just one ripe banana and two eggs, and you have a naturally sweet, paper-thin crepe that rolls up beautifully and keeps you full for hours. No flour, no sugar, no dairy, and absolutely no complicated technique required.

What makes this recipe genuinely healthier than a traditional crepe is the nutrition hiding inside those two simple ingredients. Eggs are one of the most complete protein sources available, providing around 6 grams of protein each along with essential B vitamins, choline and healthy fats. Bananas bring natural sweetness from fructose rather than refined sugar, plus a solid hit of potassium, vitamin B6 and dietary fibre from pectin. When you blend them together, something almost magical happens. The batter becomes smooth and pliable, thin enough to spread across a warm pan into a delicate crepe that holds its shape when you fold or roll it. The result is a breakfast that clocks in at roughly 160 calories per serving, with over 12 grams of protein and zero grams of added sugar. Compare that to a traditional flour-and-milk crepe at 200 plus calories with several teaspoons of added sugar, and the difference is clear.

The technique is the key to getting these right, and it is simpler than you might think. You need the banana to be properly ripe, with plenty of brown spots on the skin. An under-ripe banana will not mash smoothly, leaving lumps in the batter that cause the crepe to tear. A ripe banana mashes almost to a liquid with just a fork, then blends seamlessly with the beaten eggs to create a fluid, lump-free batter. The pan temperature matters too. Medium-low heat is your best friend here. Too hot and the crepe sets before you can spread it thin. Too cool and it sticks and tears. Give the pan a light spray of coconut oil between each crepe and you will have no sticking issues at all. Tilt and swirl the pan as soon as the batter hits it, exactly the way you would with a classic French crepe, and let gravity do the work of spreading it thin. You are looking for a crepe roughly 15 to 18 centimetres across and thin enough to be slightly translucent at the edges.

For serving, the options are genuinely exciting. Spread a thin layer of natural almond butter inside and top with a few fresh blueberries before rolling for a protein-boosted breakfast that feels indulgent but is incredibly wholesome. Greek yoghurt and a drizzle of raw honey make a creamy, satisfying filling that adds even more protein to the meal. For a simpler finish, a squeeze of fresh lemon juice and a light dusting of cinnamon is all you need. These crepes also work brilliantly as a meal prep option. Cook a batch on a Sunday, layer them between sheets of baking paper and keep them in the fridge for up to three days. A quick 20 second warm in a dry pan brings them back to life beautifully. They are great for kids, great for post-workout recovery and great for anyone who wants a breakfast that genuinely nourishes without a long list of ingredients.

Ingredients

Serves:2

1 large ripe banana (should have brown spots for best sweetness and smooth mashing)
2 large eggs (free-range if possible, at room temperature)
1 spray coconut oil cooking spray (for the pan between each crepe)

Instructions

1
Peel the banana and place it in a medium bowl. Mash it thoroughly with a fork until completely smooth with no lumps remaining. This step is important, so take your time.
The riper the banana, the easier it mashes and the sweeter your crepes will taste naturally.
2
Crack both eggs into the bowl with the mashed banana. Whisk vigorously for about 60 seconds until the mixture is fully combined, smooth and slightly frothy. You can also blend this in a small blender or use a stick blender for an ultra-smooth result.
A smooth batter spreads more evenly in the pan, giving you thinner and more delicate crepes.
3
Place a small non-stick pan over medium-low heat and allow it to warm for about 90 seconds. Spray lightly with coconut oil cooking spray.
Test the heat by dropping a tiny bit of batter in. It should sizzle gently, not spit aggressively.
4
Pour roughly a quarter of the batter into the centre of the pan. Immediately lift the pan and tilt it in a circular motion so the batter spreads into a thin, even round approximately 15 to 18 cm across.
Work quickly here. The batter sets fast, so get your swirling done in the first 5 seconds.
5
Cook for 90 seconds to 2 minutes until the edges look set and the surface is no longer wet or glossy. Carefully slide a thin spatula underneath and flip gently. Cook for a further 30 to 45 seconds on the second side.
The crepe is ready to flip when it releases cleanly from the pan without tugging.
6
Slide the finished crepe onto a plate and repeat with the remaining batter, spraying the pan lightly between each crepe. You should get 4 crepes total.
Stack cooked crepes with a small square of baking paper between them to prevent sticking.
7
Fill each crepe with your chosen topping, roll or fold into quarters and serve immediately.
A fold into quarters gives the classic French bistro presentation and makes them easier to eat.

Nutrition per serving

160kcal

Calories

13g

Protein

18g

Carbs

Fat

Fibre

Sugar

75mg

Sodium

Pro Tips

✓
Always use a ripe banana with visible brown spots. An under-ripe banana will not mash properly and the batter will be lumpy.
✓
Keep the heat at medium-low throughout. High heat causes the outside to set before you can spread the batter thin.
✓
Swirl the pan the moment the batter hits it. Do not wait or the batter will set in a thick blob.
✓
A small 18 to 20 cm non-stick pan gives you the best crepe size and easiest flipping.
✓
If your batter feels too thick, you can whisk in one teaspoon of water to loosen it slightly.
✓
Do not skip the pan spray between crepes. Even good non-stick pans need a little help with this delicate batter.

Frequently Asked Questions

Why do my banana egg crepes keep tearing?↓

Tearing usually comes down to two things. Either the banana was not ripe enough and left lumps in the batter, or the crepe was flipped too early before the edges had fully set. Make sure you use a very ripe banana and wait until the surface looks completely dry before flipping.

Can I make these two ingredient banana egg breakfast crepes ahead of time?↓

Yes, absolutely. Cook all the crepes, layer them between sheets of baking paper and store them in an airtight container in the fridge for up to 3 days. To reheat, warm each crepe for about 20 seconds in a dry pan over low heat.

Are these crepes suitable for a gluten free diet?↓

Yes. There is no flour or gluten-containing ingredient anywhere in this recipe. They are 100 percent naturally gluten free, which also makes them a great option for anyone with coeliac disease or gluten sensitivity.

How much protein do these banana egg crepes contain?↓

Each serving of two crepes contains approximately 12 to 13 grams of protein, primarily from the eggs. Adding a filling like Greek yoghurt or almond butter will push that number even higher.

Can I add anything to the batter to make it more flavourful?↓

Keeping it to two ingredients is the whole point, but a pinch of cinnamon or a drop of pure vanilla extract will not significantly change the nutritional profile and adds a lovely warmth to the flavour. These are optional extras rather than necessary additions.

My crepes taste eggy. How do I fix that?↓

A very ripe banana will naturally counterbalance the egg flavour. If your banana was quite small or not fully ripe, the egg taste can come through more prominently. Try using a larger or riper banana next time, or add a small pinch of cinnamon to help balance the flavour.

Variations

•
Almond Butter and Berry Crepes
Spread one teaspoon of natural almond butter across each warm crepe and top with a small handful of fresh blueberries or raspberries before rolling. Adds healthy fats, extra fibre and antioxidants without any refined sugar.
•
Greek Yoghurt and Honey Crepes
Fill each crepe with two tablespoons of full-fat Greek yoghurt and a light drizzle of raw honey. This filling adds a creamy tang and bumps the protein content up significantly, making it a genuinely satisfying post-workout breakfast.
•
Cinnamon and Lemon Crepes
Keep it simple with a squeeze of fresh lemon juice and a dusting of ground cinnamon over each warm crepe before folding. No added sugar needed. The lemon brightens the banana flavour and the cinnamon adds a gentle warmth.
•
Protein-Boosted Crepes
Whisk one tablespoon of unflavoured or vanilla protein powder into the batter before cooking. This raises the protein content per serving to around 20 grams, making it ideal for anyone with higher protein needs or an active lifestyle.

Substitutions

•
Ripe banana → Ripe plantain (A very ripe plantain can work in the same way but will produce a slightly less sweet, starchier crepe. The technique remains identical.)
•
Whole eggs → Egg whites only (Using 4 egg whites instead of 2 whole eggs will reduce the fat content and increase the protein slightly. The crepes will be a little paler and slightly less rich in flavour.)
•
Coconut oil spray → Light olive oil (A very light brush of mild olive oil works just as well. Avoid strong extra-virgin olive oil as the flavour can clash with the banana sweetness.)

🧊 Storage

Store cooled crepes layered between baking paper in an airtight container in the fridge for up to 3 days. Reheat in a dry non-stick pan over low heat for 20 to 30 seconds per side. Not recommended for freezing as the texture becomes watery on thawing.

📅 Make Ahead

These crepes are great for batch cooking. Make a full batch on the weekend, store in the fridge and reheat individual crepes each morning for a fast, high-protein breakfast throughout the week. Fill fresh each morning rather than storing with filling inside.