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banana crepes

As soon as I have a rolled up crepe I will post the photo and probably a video to help you make them – to see how easy they are.

Andy Andy Andy – it is all about Andy and breakfast.  The other day I was kvetching to Melissa that he was so grumbly that morning – and she asked about what, expecting I think typical teen behavior and I said “the pancakes!” she laughed and said, oye, again with the pancakes?!!  It seems when he finally settles on something he likes and I finally get into a groove, he decides he no longer likes it.  Anyway, I was grumbly right back and forced him to have cereal last week which he really doesn’t enjoy but we both needed time off from the AM food discussion.

With out his pressure I relaxed and looked around for some more ideas.  Ideas involving bananas since he seems to really enjoy that and yes, healthier so makes me happy.  I found these banana crepes – and instead of filling a crepe with banana, you simple but the banana inside the crepe batter.  Easy peasy and so good!  All you need is a blender.  (And a pan and a stove).

I make a double batch of these babies and place in the fridge.  In the morning he takes 2-3 out – sprinkles them with  cinnamon sugar and a few mini choc chips, rolls them up, pops in the microwave and then into his handsome face and  he is very happy.  And so am I!!  Oh, and Sylvie also enjoys but unfortunately she gets the burnt offerings and scraps since Andy claims “Hey, she LIKES cereal!”

 banana crepes (adapted from Food.com’s recipe):

1 1/4 cups milk (I use low fat)
2 eggs (room temp if you think about it)
2.5 tablespoons butter (you can substitute veggie oil which will result in a less crispy crepe)  Melt the butter first if your blender isn’t strong.  I use a Vitamix so I can use as is.
1/2 teaspoon vanilla extract
1 very ripe banana
2 tablespoons sugar
1 cup white whole wheat flour (or half and half will prob work) (read in baking tips again how to measure flour correctly)
1/4 teaspoon kosher salt

fillings-
cinnamon sugar, choc chips, banana pieces, nutella, nothing…whatever you can think of!

In a blender, add all the ingredients in the order listed.

Blend on high speed for 30-40 seconds.  Scrape and blend for 5-10 more secs.

Grease pans with tad of butter, or cooking spray or oil.  Very lightly.  Heat pans to medium high heat.  As you cook the crepes you will have to move to medium since the pan keeps getting hotter and hotter.

Pour batter into pan  – enough to make a nice puddle in the middle and then move pan around to spread the batter all around.  Think of the Magic Pan here (if you are old enough to remember).

Once a little brown on edges, use a large spatula and your fingers to carefully turn the crepe.  Cook a bit more, and place on plate.  You generally don’t need to put saran or wax paper or parchment in between, but you can if you’re worried about sticking.  Mine only stuck tog one time and not sure why.

That’s it!

I’ll put some videos in soon as I have someone to help me.

Enjoy –

banana crepes (adapted from Food.com’s recipe):

1 1/4 cups milk (I use low fat)
2 eggs (room temp if you think about it)
2.5 tablespoons butter (you can substitute veggie oil which will result in a less crispy crepe)  Melt the butter first if your blender isn’t strong.  I use a Vitamix so I can use as is.
1/2 teaspoon vanilla extract
1 very ripe banana
2 tablespoons sugar
1 cup white whole wheat flour (or half and half will prob work) (read in baking tips again how to measure flour correctly)
1/4 teaspoon kosher salt

fillings-
cinnamon sugar, choc chips, banana pieces, Nutella, nothing…whatever you can think of!

In a blender, add all the ingredients in the order listed.

Blend on high speed for 30-40 seconds.  Scrape and blend for 5-10 more secs.

Grease pans with tad of butter, or cooking spray or oil.  Very lightly.  Heat pans to medium high heat.  As you cook the crepes you will have to move to medium since the pan keeps getting hotter and hotter.

Pour batter into pan  – enough to make a nice puddle in the middle and then move pan around to spread the batter all around.  Think of the Magic Pan here (if you are old enough to remember).

Once a little brown on edges, use a large spatula and your fingers to carefully turn the crepe.  Cook a bit more, and place on plate.  You generally don’t need to put saran or wax paper or parchment in between, but you can if you’re worried about sticking.  Mine only stuck tog one time and not sure why.

That’s it!

I’ll put some videos in soon as I have someone to help me.

Enjoy –

 

 

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