Bananas Foster Crepes
A healthy and delicious combination of vanilla yogurt, carmelised banana, hazelnut and a simple caramel drizzle
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Breakfast, Dessert
Crepe Batter
- 100 g GF Pancake Mix I used *GF Oats Australia Pancake Mix
- 150 ml Almond Milk
- 1 tbsp Flaxseed Meal
Carmelised Banana
- 1 Ladyfinger (or regular banana) sliced in half lengthwise
- 1 tbsp Raw Sugar
Additional Garnishes
- 4 tbsp Sweetened Vanilla Yogurt
- 2 tbsp Chopped Walnuts or Granola **See Notes
- 2 tbsp Hazelnut Spread
- 1 tsp Powdered Sugar
Crepes
Whisk ingredients, batter consistency should be a bit more loose than normal pancake batter.
Heat saute pan over medium heat, add a knob of butter and swirl to coat pan
Here comes the art of the crepe making - I like to pick up the heated saute pan and drop about 1/4 of the loose batter into the center of pan. Working quickly, begin to circle your wrist allowing the batter to spread out evenly around the entire diameter of the pan. Return the pan to heat and allow the crepe to cook for 2 minutes on this side.
Using a plastic spatula, begin to test the edges for doneness by lifting around the entire outside of the crepe. Using either the spatula or your fingers, quickly flip the crepe over to cook 1-2 minutes on the other side.
Crepe
Add sweetened vanilla yogurt to inside of crepe, serving with carmelised banana, hazelnut spread (if using), granola, and drizzle of caramel syrup. Top with powdered sugar.