Peanut Butter Banana Vegan Crepes Recipe 445

Steps:

• Directions: In a mixing bowl add 2 cups garbanzo flour, water and agave. Mix well. Add cinnamon. Heat skillet (preferably cast iron) over medium, to medium low heat. Add 1 teaspoon coconut oil to pan. I use a napkin to spread evenly over the pan. The crepes will stick if the pan isn't oiled well. Once pan is screaming hot add batter using a 1/4 measuring cup pour batter onto center of pan. With the back of a spoon working in a circular motion spread batter out as thin as you can without any gaps. You have about 10-15 seconds to do so before the batter thickens, be sure to have everything you need once you pour the batter ready! Cook for 2 minutes or until golden brown. These won't stick but you have to work them off the pan an inch at a time. Don't be rude and try to jam the spatula under the entire crêpe, it won't like that. Gently ease it up inch by inch and it will reward you with golden deliciousness. Flip over, cook on other side. Crepes cool very quickly. If you want to eat as a family I suggest warming to oven to 250 degrees and keep finished crepes warm until ready to assemble. Add one teaspoon peanut butter and chopped banana. Roll crêpe loosely. Top with maple. Enjoy!

Steps:

• Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
• Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
• Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
• Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.