This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes.

This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or savory crepes, with regular flour or buckwheat flour. You’ll find all of my tips below, plus a short video that shows the cooking method.

Crepes are similar to pancakes, but thinner and much lighter. You could say that they’re more sophisticated. They are indisputably lower in carbohydrates. And they’re definitely a lovely option for Mother’s Day brunch or any weekend breakfast or lunch.

As an American, my first taste of crepes took place in high school, when Madame Gordy showed us how to make them in French class. During my college semester in France, I sampled crepes across Bordeaux and Paris, with one particularly memorable experience by a fountain in the Latin Quarter.

These days, I satisfy my crepe cravings at one of our favorite local restaurants, French Market, or I make them at home with this recipe! Our toddler loves crepes with Greek yogurt and sliced banana. I hope you enjoy these crepes as much as we do.

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Perhaps the world needs more banana pancakes. Yes, that’s exactly what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.

My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.

These are the banana pancakes I’m making most often at the moment. They are the quickest and simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the other recipes.

Nutritionally, these banana pancakes are as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! Although they don’t taste as much like a treat as the other recipes, they’re truly very nice.

These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!

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Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own.

Thanks to the buckwheat flour, these pancakes are naturally gluten free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.

This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.

It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!

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I have high standards when it comes to waffles. They must be:

1. crisp on the outside,
2. fluffy on the inside,
3. light but made with whole grains, so they stick with me for longer than a couple of hours.

These 100 percent buckwheat waffles meet all of those qualifications and then some.

They possess buckwheat’s rich, nutty flavor, which makes them more unique than my go-to oat waffles.

Plus, I can share them with my gluten-free friends since they’re made with buckwheat flour. You can also make them dairy-free with two simple adjustments (see the recipe notes). I think you’ll love them.

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My first experience with crêpes was in high school. I took French back then, and joined the French Club for something to add to my college application. I even became the secretary of the French Club, meaning that I did, basically, rien. Nothing. It was the perfect role for my nerdy, lazy, 17-year-old self. Anyway, we had an annual French Club party, and Madame Gordy would bring in her crêpe maker so we could all enjoy sweet crêpes together.

A few years later, I spent a semester in Bordeaux, France. We visited Paris often, and we liked to stop at street vendors and order crêpes for a treat. I always admired the elegant swoop, swoop movement of the vendor’s hand as she spread the batter around the surface of the crêpe maker. She (or he) would hand us our crêpes, filled with Nutella and folded into quarters so they were easy to hold. I distinctly remember this day, when I was meandering through the Latin Quarter by myself. I sat on the edge of that fountain with a crêpe and watched families and tourists go by, and admired the old streets, the bookstores and the bridges across the Seine.

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