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Breakfast & Drinks
Buckwheat Crepes with
Lavender Caramelised Bananas


Buckwheat Crepes with Lavender Caramelised Bananas


Banana and lavender are a match made in heaven, something I discovered a few years ago when was experimenting with my Bonfire Banana recipe where I pair the combination with honey and cook over well brewed embers from a bonfire. 

If you are using fresh lavender the taste is quite subtle, so two to three flower heads should be a good amount, but if you are using dried lavender make sure you don’t add too much as the flavour is much stronger and you could end up with an overly floral tasting sauce. 

The crepe batter benefits from at least 2 hours resting time to hydrate and relax the gluten which in turn will give you lighter crepes that cook better. If you are short on time, you can skip this step, but keep in mind the crepes won’t have the same light consistency. 


Makes 8 crepes 

Serves 4 


For the crepes 

  • ¾ cup buckwheat flour 

  • ¾ cup white flour 

  • Pinch of salt 

  • 1 large free range egg 

  • 2 cups water 

  • 40 grams butter, melted 


For the bananas 

  • 50 grams butter 

  • 3 dessertspoons sugar 

  • Juice from 1 large lemon 

  • Pinch of salt 

  • 4-5 large bananas, peeled and cut diagonally into largish slices 

  • 2-3 fresh lavender flowers, or 1-2 if using dried flowers 



  1. Make the crepe mixture in advance as you want to let it rest. Mix the flours and salt together and whisk in the egg and water. Place into the fridge for at least 2 hours, or overnight if you are wanting these crepes for breakfast the next day.  

  2. When the batter has rested and you are ready to cook the crepes, melt the butter in a non-stick or cast-iron frying pan. Add the melted butter to the crepe mixture and whisk it in well. Set batter aside. 

  3. To make the filling, melt the butter in a pan and add the sugar and lemon juice. Swirl the pan and let the sugar dissolve. When it begins to bubble add the sliced bananas and crumble the lavender flower heads over the top. 

  4. Gently cook on medium heat stirring every now and then until the syrup has thickened slightly and the bananas are cooked through but are still retaining their shape. 

  5. Fry the crepes in a cast iron or good nonstick frying pan, using a bit of butter to fry them in. Using a ladle, spoon some crepe mix into the hot frying pan, swirling until the bottom of the pan is coated with a thin layer of batter. Cook the first side of the crepe and flip it once it is golden and brown on the bottom.  Place the crepes on a plate and cover with a tea towel to keep warm, stacking them up until they are all cooked. 

  6. Place the warm crepes and lavender caramelised bananas on the table along with some Greek yoghurt and extra lemon juice. This way everyone can assemble their crepes to their own liking. 

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