Easy Stovetop Cinnamon Banana Crepes (Gluten-Free)

aka The Sunday Morning Wrap

Crepes were always a “restaurant thing” for me until I realized how ridiculously simple they are to make at home. This gluten-free version uses cassava flour which gives you that perfect thin, flexible crepe without any grittiness. I make these almost every Sunday for my family — the cinnamon-spiced banana filling with a drizzle of maple syrup is pure comfort. The kids go absolutely wild for them, and honestly, so do I.

Ingredients

• Crepe Batter:
• ¾ cup cassava flour
• 2 large eggs
• ¾ cup full-fat coconut milk
• ¼ cup water
• 1 tablespoon coconut oil, melted, plus more for the pan
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• Pinch of sea salt
• Filling:
• 3 medium ripe bananas, sliced
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• Toppings:
• Coconut whipped cream
• Fresh berries
• Extra maple syrup for drizzling
• Sprinkle of ground cinnamon

Instructions

1. Make the Batter: Whisk together cassava flour, eggs, coconut milk, water, melted coconut oil, cinnamon, maple syrup, and salt until completely smooth. Let rest for 5 minutes — the batter should be thin and pourable like heavy cream.
2. Cook the Crepes: Heat an 8-inch nonstick skillet over medium heat. Brush lightly with coconut oil. Pour about ¼ cup of batter into the pan, immediately tilting and swirling to coat the bottom evenly. Cook for 1–2 minutes until edges lift easily, then flip carefully and cook 30 seconds more. Repeat with remaining batter (makes about 8 crepes).
3. Prepare the Filling: In a separate skillet over medium heat, melt coconut oil. Add sliced bananas, maple syrup, and cinnamon. Cook for 2–3 minutes, gently stirring, until bananas are warmed and slightly caramelized.
4. Assemble: Place a spoonful of cinnamon bananas down the center of each crepe. Fold both sides over or roll up. Top with coconut whipped cream, fresh berries, a drizzle of maple syrup, and a dusting of cinnamon.

Tips

• The first crepe is always a test — adjust heat if it browns too fast or sticks.
• Stack cooked crepes on a plate with parchment between layers to prevent sticking.
• Fill with seasonal fruit — peaches in summer, sautéed apples in fall.
• For a protein boost, spread a thin layer of almond butter inside before adding bananas.
• Crepes can be made ahead and refrigerated for up to 2 days — reheat in a dry skillet.