Gluten Free Bananas Foster Crepes
So I have tried LOTS of crepe recipes and this one is one that I ALWAYS go back to. I decided to have the filling be bananas foster but you could really choose anything for the filling. But here I am trying the millions of recipes so you don’t have to!
1 cup of unsweetened Cashew milk or almond milk
1/4 cup coconut flour
1/4 cup tapioca flour
2 tbsp coconut sugar ( or sub reg sugar if you aren’t really trying to do paleo)
2 tbsp coconut oil melted
4 eggs
1 pinch salt
1/4 cup packed light or dark brown sugar
3 tbsp unsalted butter
4 ripe bananas peel and sliced 1/2 inch thick
1/4 tsp cinnamon
1./4 cup dark rum OR maple syrup for alcohol-free
1/2 teaspoon pure vanilla extract
CREPES
In a large blender, blend all ingredients until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
Preheat a VERY NON-STICK * (read notes) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan. **
Pour a scant 1/4 cup (just under 1/4 cup, or 3.5 Tbsp) into the pre-heated pan and swirl around until the pan is evenly coated.
Cook until the outsides of the crepe darken and the inside feels just set, this takes 4-6 minutes depending on your pan. Mine were perfect about 4.5 minutes.
Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only 20-30, you don't want to dry them out! Repeat until all the batter is used.
FILLING
Heat a medium-size pan over medium heat and add butter and brown sugar. Stir until melted and bubbly.
Stir in cinnamon, and add sliced bananas. Cook, flipping occasionally for a minute or two until softened but not mushy. Add vanilla and rum and ignite using a long match or BBQ lighter. Let it go until the flame burns out. Give the filling a brief stir.
Arrange the crepes on plates as desired. You can fill them and roll them, or fold them into quarters and top with the bananas. Add a small scoop of vanilla ice cream if you wish.
NOTES
*These crepes can be sticky, so make sure you use a really good quality non-stick pan. I originally made this recipe with a really old pan that has all it's non-stick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! perfect crepes!
** It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.
What do you want to see me try to make next?!