• Nina Haas


Banana, raspberries, chocolate, pecans and almond butter. Topped with frozen blueberries. This crêpe tastes heavenly good AND is super easy to make within 10 minutes. So no more excuses like "I'm too lazy to make me a special breakfast." ;-)

This recipe will make one crêpe.


For the crêpe

  • 45 grams flour

  • 1/2 tsp ground psyllium husks (or any egg replacement, f.e. banana)

  • plant based milk

  • cinnamon


  • 1/2 banana, sliced

  • mashed raspberries + 1/2 Tbsp agave syrup or sugar of choice

  • melted chocolate

  • chopped pecans

  • almond butter


  1. Mix all the ingredients for the tortilla, heat some oil in a pan and pour in the mixture. Pan fry the tortilla on each side until golden brown.

  2. Cut the tortilla from the center to the edge and put each topping onto your tortilla (1/4 of the tortilla for each topping).

  3. Fold the tortilla together and put it back to the pan. Fry again on each side for 2 minutes on medium heat.

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