Barley Crepes with Yoghurt and Cinnamon

Barley crepes











If you can’t decide between a cup of Greek yoghurt and a plate of delectable crepes for breakfast, why not have them both? A barley crepe with yoghurt and cinnamon is an irresistible pancake recipe that is sure to love! Barley Flour is used in this recipe and is a great alternative to wheat flour as it has lower gluten content and packs more fibre. This is also especially suitable for those who are allergic to wheat.

Top it off with bananas and cinnamon, a sweet spice, which is rich in antioxidant and you are ready to enjoy this incredible goodness!


  • Crepes
  • 1/4 cup Barley Flour
  • 1/8 tsp salt
  • 1 egg
  • 1/4 cup + 2 tbsp milk
  • 1 tbsp walnut oil
  • 1 cup whole milk Greek yogurt
  • 2 medium bananas
  • 4 tsp honey
  • 3/4 tsp cinnamon


  1. In a bowl, add barley flour, salt, eggs, milk and oil and whisk until smooth. Heat the pan and lightly grease with oil. Pour ¼ cup of batter to cover the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds.
  2. Peel and cut banana into 1/2 slices. Mix with honey and cinnamon in a pan and simmer over medium heat until bananas are tender for 3-4 minutes.
  3. On one side of the crepe, spread 1/4-cup of yogurt and layer a few bananas on top, folder over, and repeat with remaining crepes. Drizzle honey and remaining banana slices over crepes and serve.


Recipe and image courtesy of



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