TOPPINGS: berries of any kind, more custard, coconut yogurt, nuts, anything else delicious!
Instructions
CREPES:
Heat oven to 350 degrees.
Place whole unpeeled banana on a rimmed baking sheet. Bake 20 minutes until peel is brown all over. Let cool.
Peel banana and add all remaining crepe ingredients to a blender and blend until smooth.
Over medium low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
Once pan and oil are hot, pour ¼ cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
Cook about 3-4 minutes until top looks dry.
Carefully flip crepe and cook on other side 2-3 minutes.
Lift onto a place to cool and repeat for rest of crepes.
CUSTARD:
Add all custard ingredients to small saucepan.
Whisking constantly, heat until boiling and let cook about 5 minutes until thickened.
To assemble crepes, place crepe on a plate, fill with a tablespoon or two of custard, add berries and fold sides of crepe over. Top with more custard and berries!
Notes
Both the crepes and custard can be made ahead, cooled, and kept in a sealed container in the fridge until ready to serve. You can also freeze the crepes by layering parchment paper between them in a freezer proof container. If you're short on time, skip the banana roasting and just use a really ripe banana.