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Banana Chocolate Crepes

September 21, 2009

Banana Chocolate Crepes

Banana Chocolate Crepes


CREPES (makes 4-5 crepes)
1 cup Bob’s Red Mill, GF All Purpose Baking Flour
1 egg
1 cup water
pinch of salt

2 bananas, sliced
2 TBS dark chocolate, finely grated
vanilla yoghurt or ice cream

WEAPON OF CHOICE- panini maker

1. Heat and oil your panini maker or non-stick pan. Use med/high heat or about 350 degrees. Pour the crepe mixture onto the oiled surface, the amount you use for each crepe will depend on how large you want them to be. I make mine about 8-10 inches in diameter. Cook for 4-5 minutes on one side, seriously. Flip the crepe over, sprinkle with a little chocolate. Put bananas on one half of the crepe, drizzle with a tiny bit of agave and then fold the other half over the top (like an omelette). Cook 3 minutes and then flip it so the other half cooks too.

2. Repeat for all crepes.

3. Place the filled crepes on plates. Top with sliced bananas, sprinkle with chocolate, drizzle with a little agave and add a dollop of yoghurt or ice cream!

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