Sweet Banana Crepes – oil free with nut-free option
Author: Heather Leno
| Prep Time: 5 minutes | Cooking Time: 20-30 minutes (shorter if using two pans) | Servings: 8 crepes (5-6 inches, 1/4 cup batter) |
1/4 cup raw cashews, 2 tbsp almond butter, or 1 tbsp tapioca flour
1/2 medium banana — approximately 1/4 cup
1 tsp vanilla
1/4 tsp salt
milk* — amount is given in the directions
1/2 cup rolled oats
1/2 cup whole-wheat pastry flour or barley flour
- Put first four ingredients in the blender and add enough milk* to make 1 1/2 cups. Then add the grains.
- Blend until it is a smooth pourable cream consistency, not thick like pancake batter**. — Blend batter briefly before pouring each crepe to loosen it up so it will pour. Usually have to add about a tablespoon of milk or water after first pour.
- Heat a good nonstick frypan (or two if you want the job to go faster) until a few sprinkles of water will dance on the surface. The cooking temperature should be a med-low, 3-4.
- Pour about 3-4 tablespoons of batter in the pan and instantly roll the pan until you have a nice thin crepe.
- Cook until the air bubbles on the top of the crepe have begun to pop and the bottom is a golden brown. The crepe will have firmed up and look dry on the surface. With a very thin spatula carefully turn and cook the other side until golden. It should take about 1 minute each side. Be sure and cook until the center is not mushy when pressed with your finger.
- Lay them out on a plate, not on a cooling rack, so they will be flexible for folding.
*Soy and almond work really well, rice milk does not work.
**The batter can thicken as it stands and may need a tablespoon or two of additional milk or water to keep it the right consistency for pouring.
If you store any in the fridge or freezer, be sure and put a little piece of parchment between each one. That way (if I make a batch to take in the motorhome or use at a later date), I can just take out the number I want without them sticking together.