Two-ingredient crepes are the kind of recipe that makes you wonder, Why haven’t I been doing this all along? Just two basic pantry staples—bananas and eggs—turn into light, flexible, delicious crepes you can whip up in minutes.
Whether you’re feeding hungry kids before school, impressing your brunch guests, or craving something sweet-but-healthy after dinner, these crepes are here to make life easier and tastier.
Why You’ll Love These Two-Ingredient Crepes
There’s a reason two-ingredient crepes are popping up in kitchens everywhere. They’re easy to love, especially when life is chaotic and breakfast needs to happen fast (without a mess). As a mom, food writer, and founder of SofyaRecipes, I’ve tested countless quick meals—but few are as reliable and surprisingly satisfying as this one.
Here’s why you’ll want to make them part of your regular routine:
- Quick to make—done in under 25 minutes, start to finish
- Naturally gluten-free and dairy-free
- No added sugar, yet sweet and flavorful
- Totally customizable with sweet or savory toppings
- Kid-friendly and picky-eater approved
These crepes fit seamlessly into busy mornings, lazy brunches, or light dinners when you’re craving something cozy but clean.
Ingredients
Just two humble heroes:
- 2 large ripe bananas
- 4 large eggs
👉 Tip: The riper your bananas, the better—they’ll add more natural sweetness and blend more smoothly.
How to Make Two-Ingredient Crepes (Crepas!)
You don’t need any fancy gadgets—just a blender (or strong arm), a nonstick skillet, and a spatula.
Step 1: Blend the batter
Toss the bananas and eggs into a blender. Blend until completely smooth. No blender? Mash the bananas with a fork and whisk in the eggs. A few lumps are okay—they’ll cook out!
Step 2: Heat your pan
Preheat a nonstick or crepe pan over medium heat. Give it a couple of minutes to get evenly hot.
Step 3: Pour and swirl
Spray the pan lightly with cooking spray. Pour in about ⅓ cup of the batter and quickly swirl the pan to coat the bottom in a thin, even layer.
Step 4: Cook and flip
Cook for 1–2 minutes until the crepe is golden and the edges start to lift. Flip gently (two spatulas help!), and cook another 15 seconds.
Step 5: Stack and repeat
Transfer the crepe to a plate, separating with parchment or wax paper if stacking. Continue until all the batter is used.
Sweet & Savory Ways to Enjoy Them
These two-ingredient crepes are like a blank canvas—just waiting for your favorite toppings or fillings.
Sweet Toppings:
- Greek yogurt + honey + berries
- Almond butter + banana slices
- Nutella + strawberries
- Whipped cream + peach preserves
Looking for a decadent twist? Try my Peanut Butter Crepes or this Fudgy Keto Mug Cake for dessert lovers.
Savory Fillings:
- Scrambled eggs + sautéed spinach
- Cream cheese + smoked salmon
- Roasted veggies + goat cheese
- Ham + Swiss cheese
You can also pair them with my Cheesy Sausage Biscuits for a weekend brunch that tastes like it took hours (but didn’t).
Seasonal Crepe Inspiration
Depending on the time of year, you can dress these crepes up with seasonal flavors and toppings:
- Spring: Lemon zest, strawberries, and honey
- Summer: Coconut whipped cream + mango slices
- Fall: Pumpkin butter + cinnamon (serve with Pumpkin Waffles)
- Winter: Warm berry compote + powdered sugar or chocolate drizzle
Need more holiday vibes? Try these Coconut Cream Meringue Pie or Fraisier Cake recipes for dessert after your crepe brunch.
Cooking Tips for Foolproof Crepes
- Spray between every crepe: Even with a nonstick pan, this helps prevent sticking.
- Flip gently: Let the edges naturally release before flipping.
- Use medium heat: High heat may burn the edges before the middle cooks.
- Keep them warm: Place finished crepes in a warm oven (200°F) while you cook the rest.
- Double the batch: These store well in the fridge or freezer for easy future meals.
From Chaos to Crepes: A Quick Story
One rainy Monday, I was out of bread, cereal, and patience. My kids wanted something “like pancakes but faster.” I saw two bananas, four eggs, and decided to improvise. A few minutes later, I was flipping crepes while the kids danced around the kitchen chanting “banana burritos!”
They loved them, I loved them, and my kitchen stayed clean(ish). Plus, I felt good knowing I was serving something that fits into a balanced, nourishing start to the day—something even Harvard Health highlights as essential for maintaining energy and focus. Since then, two-ingredient crepes have been a weekend regular, and even my husband requests them post-run. Big win all around.
FAQs About Two-Ingredient Crepes
Are they gluten-free?
Yes! No flour means these are naturally gluten-free and celiac-friendly.
Can I add flavorings to the batter?
Totally. Try cinnamon, vanilla extract, or a bit of nutmeg for warmth.
Can I use frozen bananas?
Yep! Just thaw them and drain any extra liquid before blending.
How long do they keep?
Store in the fridge for up to 3 days, or freeze for up to a month. Reheat in the microwave or dry skillet.
Can I make them ahead of time?
Absolutely. These are great meal-prep crepes. Stack with parchment and store.
What about protein?
The eggs provide a nice protein boost, but you can also add a scoop of your favorite protein powder to the batter.
What else can I serve them with?
Try pairing them with Vanilla Dutch Baby or Carrot Pineapple Bread for a more filling meal.
One Recipe, Endless Possibilities
These two-ingredient crepes are more than just a quick breakfast—they’re a solution for busy days, picky eaters, and those moments when you want something warm and homemade without the stress. They’re light yet satisfying, endlessly versatile, and so simple you’ll wonder why you didn’t try them sooner.
So go ahead—grab those ripe bananas, crack a few eggs, and enjoy the kind of meal that feels indulgent but is secretly super smart.