Peanut Butter & Banana Vegan Crepes
Breaking bad news to someone is never easy. Let my ‘I hate to break it to you crepes’ help.
I used these just this morning. It went something like this.
Kids: Mom, these are amazing thank you so much!
Me: I’m so glad you love them. By the way, I hate to break it to you guys, but we’ll be cleaning the house from top to bottom all day today. Would anyone like another crêpe?
Emotional melt down averted. Works every time. You might call it bribery, I call it sanity.
- Makes 10-12 Crepes!
- 2 cups Garbanzo Bean Flour
- 1 3/4 cups water
- 1/4 cup agave
- 1/4 teaspoon cinnamon
- Any filling of your choice would work! My children prefer Sliced Bananas and Peanut Butter.
Preparation time 5mins
Cooking time 10mins
Adapted from unprocessedpeople.com
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!