Title: Deliciously Yellow Banana Crepes: A Gluten-Free Twist on a Tropical Treat
Picture Insert: Visualize a stack of thin, golden crepes filled with ripe slices of bananas, drizzled with honey and sprinkled with cinnamon.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 2 tablespoons coconut sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1 1/2 cups coconut milk
– 2 tablespoons melted coconut oil
– 2 ripe yellow bananas
– 2 tablespoons honey
– 1 teaspoon ground cinnamon
Instructions:
1. In a large mixing bowl, whisk together gluten-free flour, coconut sugar, baking powder, and salt until well combined.
2. In another bowl, whisk together eggs, coconut milk, and melted coconut oil.
3. Gradually incorporate the wet ingredients into the dry ingredients, whisking constantly to ensure a smooth batter.
4. Preheat a non-stick skillet or crepe pan over medium heat.
5. Using a 1/4 cup measuring cup, pour the crepe batter into the center of the heated skillet, tilting the pan to evenly spread and thin the batter across the surface.
6. Cook the crepe for about 1-2 minutes, or until the edges begin to turn golden brown.
7. Carefully remove the crepe from the skillet and set aside on a plate.
8. Repeat steps 5-7 until all batter is used for crepes, stacking them as you go.
9. Slice the bananas lengthwise into thin slices.
10. Layer slices of banana between each crepe for a second crepe stack.
11. Heat the banana-crepe stack when ready to serve.
12. Drizzle honey over the hot banana crepes and sprinkle with cinnamon to taste.
13. Serve this deliciously yellow banana crepe treat while warm, and enjoy the tropical twist on a classic breakfast dish.
Bon Appétit!
