I don’t know where it originally came from as I didn’t write it down, but it’s so simple that it stuck in my mind.
I’ve been impressing myself and our guests with this simple feast all summer long. And now that it’s fall … surprise, surprise, it still impresses.
1 ripe banana
That’s it. Period. Nothing extra needed at all.
Well … there are some details that will make the crepe making easier, so here goes:
Use either a blender or a food processor to blend the banana and the eggs until the mixture is smooth and frothy.
Melt a teaspoon or 2 of coconut oil in your favorite grill or frying pan then pour the crêpe batter onto the frying pan. You can try smaller 2 inch rounds which are easy to flip, or you can spread the batter into 6 inch rounds (big enough to roll up). These crêpes like to cook at a medium heat and you really want to cook them most of the way through before you flip them to the second side. If you have the patience to do this then the crêpes will stay together really well. When your batch is cooked, simply lay the crêpes on a plate, have a fruit salad ready to put in the center of each crêpe and serve. My favorite fruit salad includes blueberries, kiwi, strawberries or any other berries I can find that are in season. You can eat them as is (delish) or drizzle a little maple syrup over the surface of the rolled up crêpes. Or you can use Blueberry Sauce -1 cup blueberries warmed with a small amount of maple syrup. My Coconut Dream Sauce is made from 1 can premium coconut milk, 1 cup Medjool dates and 1 tsp vanilla. The ingredients are blended together to make a smooth thick sauce. You can use this sauce over these crêpes (or a pie), or you can freeze it and make the very best Coconut Vanilla Ice Cream you’ve ever tasted.
*If you’ve got extra large bananas make it a ratio 1 banana to 3 eggs. In other words adjust the recipe to the size of the fruit you have on hand.
*A ripe banana has black spots on the skin. This means it has even more antioxidants than a less ripe banana.
*Bananas are full of potassium, vitamin B6, fiber, and vitamin C. Eggs add riboflavin, vitamin B12, phosphorus, lots of protein and selenium. Lots of good stuff for your bodymind here!
*Feel free to sprinkle chopped walnuts, almonds or pecans on top of the rolled up crêpes.
*This recipe can be doubled and redoubled with the same great results.
*As usual all ingredients are organic.
If you enjoy recipes that tickle your taste buds you can order my cookbooks here.