Healthy Crepes with Caramel Sauce and Mixed Berries

uk lifestyle blogger pancake day healthy crepe recipe

Woo it's officially Pancake Day! I don't understand why people get so excited about Valentine's Day and then just completely forget about this amazing event just beforehand - where eating pancakes for every meal is essentially encouraged. 

I've been very into my pancake recipes recently in case you hadn't noticed, as it's so easy to tweak them slightly to make them a lot healthier and yet still delicious. You can find another sweet recipe here, as well as this savoury one. 

Growing up we always had crepes with various fillings like nutella or lemon and sugar on Pancake Day itself, so this week I had a go at a healthier option. The recipe is adapted from one I found via Blogilates - you can find the original here

scottish lifestyle blogger pancake day medjool date caramel sauce

Serves 2 (with 2 crepes each)

For the crepes

- 3 eggs
- 3 tsp cinnamon
- 2 medium ripe bananas
- 1 cup oats
- 3/4 cup almond milk

For the sauce

 - 6 medjool dates, pitted and torn into pieces
- 1/3 cup water
- 1/2 tsp vanilla extract
- good quality salt (to taste)

Blend the oats and cinnamon into a fine powder and then add the bananas, eggs and almond milk - blend again until you get a smooth batter and leave to stand for five minutes or so. 

Add the dates and water to a pan and bring to the boil - turn down the heat and leave to simmer for 3-5 minutes until you can mash the dates into a pulp. Add to the blender with a couple tablespoons of cold water  and pulse until you have a smooth 'caramel' sauce. You may need to add a little more cold water to get the desired consistency. Add back to the pan to keep warm along with the vanilla extract and salt. Add the salt little by little and taste until you're happy! 

Heat a small knob of butter in a frying pan over a medium to high heat - once the butter is melted, add a few tablespoons of batter. Pick up the pan and tilt it so that the batter thins out and covers more of the pan. Leave on the heat for a couple of minutes until bubbles form on the surface and you can easily slide a fish slice/spatula under the crepe and flip it. Don't try and flip too early, it'll just fall apart! 

Cook for another few minutes on the other side and then slide onto a warm plate and cover with tin foil to keep warm whilst you cook the rest. To serve, fold the crepes into quarters and cover with a generous helping of your sauce and some mixed berries. Delicious!

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