This banana crepe recipe is not the ordinary crepe recipe, these crepes contain the banana within the mix (however, you can put them in the crepe or over if you wish), and you can even healthify it by substituing the ingredients for healthier ones, I'm gonna give you the recipe just as I prepare them, and with a few ideas of subtitutes on the side to make it as healthy as you like. As the process is different from traditional crepes, it might not come out as great-looking the first time, but they're so delicious and nutritious that it's worth to keep trying. The recipe makes 4 to 6 crepes depending on their size.
Ingredients:
-1 banana (the riper, the better).
-1/2 a cup of whole milk (or milk of your choice, light, almond, whatever milk you prefer).
-2/3 cup of oats (it's supposed to be grinded oat, but that will work just fine as you blend it later, you might use any flour you have, almond meal, for other "flours" I can't tell if it will work, I haven't tried but you can try still and let me know if it worked :P).
-1 teaspoon of vanilla extract (or any other extract, cinnamon works well too).
- table spoon of sugar (or the equivalent of sugar substitute, or just leave out the sugar if you're adding a sweet filling).
-2 eggs
-Any filling you wish, fruits, fruit jam, cream cheese, nutella, condensated milk, whatever you have/like.
Instructions:
1. Put everything into a blender or food processor and process until smooth, except the filling, of course.
The consistence of your mix shouldn't be too liquid but not too thick either, preferably more to the liquid side, if necessary add more milk or flour, little by little blending in between to make sure you don't get it too liquid or too thick.
*Regularly, using 1 medium size bananas and 2/3 cups of oats, it will come alright.
2. Grease a teflon pan with a few drops of cooking oil and a paper napkin (or spray it if you have any spray cooking oil) and preheat (medium heat, if your first time, even if it takes longer).
*I always use a teflon pan, because the crepes tend to stick and they are not as firm as regular crepes.
3. Pour from 1/4 to 1/6 of the mix, according the size of the pan, in the center of the pan and fast, right after, tilt and move your pan in circular motions, trying to get the mix to extend the most on the surface.
*If you got a bit too much batter don't worry, keep spreading the mix until it sets, your crepe will take longer to cook and will be thicker, but if you're patient it will come out just as good as the others.
4. Once the batter looks dry on the top and slightly brown and crispy around the edges, try to loosen around the edge with a long spatula, if it starts to break as you're loosening it, abort the mission and wait about 30 seconds before you try again.
5. Once you've loosen it enough on the edges you might want to use your hands or a long spatula to flip it over, if when trying to grab it, it starts to break, it might not be ready to turn, so cook it for another 15 to 30 seconds and try again.
6. Cook the other side until it's no longer wet or sticky.
7. Serve and fill as you like, hope you enjoy!
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