Cacao Magic Crepes with Caramelized Bananas

Crepes (especially ones stuffed with honey caramelized fruit) may sound a bit intimidating to make, but effort-wise, they’re on par with whipping up a smoothie and an omelette.

To show you how easy it is to make this oh-so-yummy dessert or brunch treat at home, we decided to create Cacao Magic Crepes with Caramelized Bananas in the Philosophie Kitchen (and also included tips on how to make them vegan and/or gluten-free with some simple swaps).

Now break out the blender + GET CREATIVE with those fillings and toppings!

Gather This:

For the crepes:

  • 1 cup non-dairy liquid (I used almond milk, and you may need to add a little more if the batter is too thick)   
  • 3 tablespoons agave (can be substituted with maple syrup or any sweetener of your choice)  
  • 1 cup gluten-free flour (I used gluten-free oat flour)
  • 1/4 cup Cacao Magic Superfood + Protein Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt  

For the caramelized bananas:

  • 2 large slightly green bananas (if they are slightly ripe, that's okay)
  • 3 tablespoons coconut oil
  • 2 tablespoons Cacao Bee Honey (or agave or maple syrup if you’d like to make them vegan)
  • 1 teaspoon ground cinnamon  
  • a pinch of salt

Do This:

For the crepes:

  1.  In a large bowl or a small blender, blend all ingredients together and place batter in the refrigerator and allow to thicken for 5 minutes. The batter should be very liquidy. If it is not, add more liquid and blend.
  2. Once it's ready, heat a small saucepan and spray with nonstick cooking spray. Pour about 1/4 cup of the batter into the pan and swirl the pan around until the batter makes an evenly coated circle. Let cook for 2 to 3 minutes and flip. Cook the other side for another 1 to 2 minutes. Then place the crepes on a plate while you make your caramelized bananas.

For the caramelized bananas:

  1. In a medium saucepan, turn the heat on low and add the coconut oil and honey. Mix a bit until they are both melted.
  2. Slice both bananas in half inch thick pieces. Put the bananas in the pan. Sprinkle the bananas with cinnamon and salt. Wait 3-4 minutes or until the bananas are caramelized on one side. Then toss the bananas around in the pan until they are all flipped over. Cook again for 3-4 minutes.
3. Put the banana mixture into each crepe and fold them up. Serve and enjoy!

What dessert would you like to see us make in the Philosophie Kitchen? Let us know in the comments + be sure to subscribe to our Youtube Channel for more wholesome treats!

Comments (7):

Sophie Jaffe on

Hi Jurema!
You absolutely can, but yes, the consistency of the crepe will be different…much more dense. I would suggest combining half coconut flour/half almond flour if you are trying to avoid oats. This should give you a similar texture to our recipe!

jurema on

Could you substitute the oat flour with almond flour? I’m curious because almond flour has a very different texture.

Thanks for the recipe!

Holly on

Do you have nutrition information on these? I am diabetic and watch my carb intake.

Sophie Jaffe on

Hi Randi!

So happy you liked them! They do take a bit of figuring out, but once you get the hang of it, they’re beautiful.


Randi on

I made them and they were delicious! Crepes took a bit of work but by the 3rd one, I had it down;-) The caramelized bananas were incredible!

Sophie Jaffe on

You’re welcome, Ally!

Let me know how your teens like them :)


Ally on

Sophie, this looks sooo yummy! Cannot wait to try this on my picky teenagers, Thanks for an inspiring healthy treat!❤️

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2 tbsp sesame seeds (toasted)

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1/2 organic California-source avocado (sliced)

Pesto sauce

1 organic free-range egg

Handful of arugula 

Smoked salmon 

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Do This:

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