Triple Berry Banana Crepes

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You guys!!! It’s warm out and maybe, just possibly, actually the start of Spring!!   Plus,  I made these triple berry banana crepes!!!  With a super yummy vanilla bean custard to smear inside and drizzle on top.  These are quite a treat and can be made for either breakfast or dessert. Did I mention the banana crepes are actually easy to make?  Think of them as a thin pancake but made in a frying pan.

You’ll need 1 ripe banana which we’re going to do something a little crazy with. We’re gonna roast it. Yes, like in the oven.  Of course, if you’re short on time go ahead and skip this part, the crepes will still be rockin’ awesome.   The roasting gives the banana a little bit of a caramel-ly sweet flavor that ups the delicious factor so give it a try if you have time!   Place the banana on a baking sheet and roast it for about 20 minutes until the peel turns totally brown.  Let it cool and then peel it and combine the banana with eggs and tapioca flour in a blender and blend until smooth.  It should be fairly runny.

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Next, grab your frying pan and heat it up with a dollop of coconut oil on medium low heat until the oil is hot.  It’s very important to have a hot pan before you start pouring in batter and also important to have it oiled well or they will stick.  You’ll then end up with little scrambled crepes rather than cute ones that can be filled with awesome yumminess, so keep it well greased.  When your pan and oil are hot, pour about 1/4 cup batter into the pan and immediately swirl the pan to distribute the batter into a thin circular crepe.  Let this cook for 3-4 minutes until the top appears dry.  It is very important to be patient. If it doesn’t look dry, don’t try to flip it or it’ll fall apart. Just let it cook a little longer. With a thin spatula, flip the crepe over and let the other side cook 2-3 minutes.  Lift out onto a plate and let cool while you make the rest with the same method.  You will most likely need to add more oil between each crepe for them to not stick to the pan. You can make the crepes ahead of time and keep them in a sealed container after they have cooled or freeze them with layers of parchment in between.

Now, it’s creamy dreamy custard time. Add all the custard ingredients into a small saucepan. Over medium heat, boil while whisking constantly until it’s thickened, about 5 minutes.  I used something called vanilla bean paste which is a scraped vanilla bean in a paste so it doesn’t thin your batter and it’s so tasty in all kinds of baked goods.   Go ahead and sub vanilla extract if you prefer.  You can easily make this ahead of time as well and store it in a sealed container in the fridge. It’ll last a good week.

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The last thing to do is to plate and fill crepes with custard and berries.  Fold them up in a little roll and top with more custard.  I also topped these with a spoonful of coconut milk yogurt and more berries.  You can also add chopped toasted nuts for a banana bread type flavor!

Triple Berry Banana Crepes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: paleo, vegetarian
Serves: 5
Ingredients
  • CREPES:
  • 1 ripe banana
  • 2 eggs
  • ⅛ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon tapioca flour
  • pinch of salt
  • pinch of nutmeg
  • CUSTARD:
  • 2 egg yolks
  • ½ cup coconut milk (full fat works best)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 tablespoon honey
  • 1 tablespoon tapioca flour
  • TOPPINGS: berries of any kind, more custard, coconut yogurt, nuts, anything else delicious!
Instructions
  1. CREPES:
  2. Heat oven to 350 degrees.
  3. Place whole unpeeled banana on a rimmed baking sheet. Bake 20 minutes until peel is brown all over. Let cool.
  4. Peel banana and add all remaining crepe ingredients to a blender and blend until smooth.
  5. Over medium low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
  6. Once pan and oil are hot, pour ¼ cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
  7. Cook about 3-4 minutes until top looks dry.
  8. Carefully flip crepe and cook on other side 2-3 minutes.
  9. Lift onto a place to cool and repeat for rest of crepes.
  10. CUSTARD:
  11. Add all custard ingredients to small saucepan.
  12. Whisking constantly, heat until boiling and let cook about 5 minutes until thickened.
  13. 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.

 

 

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