Crispy 'Fried' Banana Crepes

Writing this post was hard enough without wanting to make 12 more of these and eat them ALL. This was everything I could ask for and more on a plate.

Crispy on the outside and fluffy on the inside - talk about melt in your mouth good.

The bananas, coconut flour, and macadamia oil bring a sweet touch to these crepes so no added sugar is necessary.

Coconut flour is light, but full of fiber, leaving you feeling satisfied and floating on air - this breakfast is a trip to food heaven.

Crispy 'Fried' Banana Crepe
Servings: 2 (10inch) large crepes

Ingredients:

Crepes:
2 organic eggs
2 Tbsp of coconut oil (melted)
1/3 cup of homemade almond (or coconut) milk
1/4 tsp of pure vanilla extract
2 Tbsp of coconut flour
1/8 tsp of salt
Few small dashes of cinnamon
Dash of nutmeg
More coconut oil (for pan)

Filling: 1/2 banana chopped (for each - so 1 banana total) + cinnamon + 1/2 tsp of coconut oil (for each - so 1 tsp total)
*Feel free to add some chopped nuts, cacao nibs, shredded coconut, or switch up the fillings!

Almond Butter 'Syrup': 2 Tbsp of almond butter mixed with 1 Tbsp of organic macadamia oil 

Topping: 1/2 banana chopped (for each - so 1 banana total) + 1 Tbsp of coconut oil (for each - so 2 Tbsp total) + cinnamon

Directions:

Heat a 10inch non-stick skillet with coconut oil over med heat.

Combine your crepe ingredients in a small bowl and mix until your batter forms (it should be more runny than normal pancake batter).

Pour 1/2 your batter into the skillet and swirl around until it coats the whole pan.

(Now, I did this whole crepe cooking process a little differently.....flipping a crepe can be a pain in the A** and it can be hard to get it to roll up and stay shut sooo....)

Let your crepe start to cook for 2-3 minutes becoming bubbly and crisp around the edges. Remove from the heat and let sit for another 1-2 min. Meanwhile, prepare your filling. Toss the banana, coconut oil, and cinnamon together. Place your crepe back over med heat, place the filling in the middle of the crepe then fold the crepe in half (just like cooking an omelet). Press down with a spatula then fold over in half again. You should have a nice burrito type roll - no flipping, rolling B.S.

Carefully remove the crepe from the skillet and place it on a plate. Prepare your topping by placing banana, coconut oil, and cinnamon in the skillet and caramelizing the bananas on both sides. Remove and set aside.

Then place a generous amount of coconut oil in the skillet and turn the heat up to med high. Let the oil heat and place your crepe back in the pan and "fry" until golden brown & crispy on both sides.

Mix together your almond butter syrup ingredients and serve over the crepes with banana topping.

Then....be prepared to be brought to food heaven :D