Come Share Our Table – Gluten-Free Crepes with Creamy Honey Almond Filling and Bananas

I woke up with crepes on my mind this morning. But I wanted to challenge myself to make a healthier version using flour alternatives from my pantry.

I reduced the use of egg yolks by using coconut oil in its place, substituted almond milk for regular milk, and used almond meal and rice flour instead of regular flour making this recipe gluten-free. No one in my family is avoiding gluten in their diet but I don’t think it hurts to reduce our overall intake of wheat-based products , so, yay! There’s only one tablespoon of butter in the entire recipe, so I added non-fat Greek yogurt to give it additional lusciousness.

The creamy filling is so simple to make and has a mild honey almond flavor. You can always up the sweetness of this dish by controlling the amount of sweetener you drizzle on top of your crepes. I’m not a fan of super-sweet things. My husband definitely wanted it sweeter. He also drowns his pancakes until they’re swimming in maple syrup, just so that you have a point of reference 🙂

If you’re not a big banana fan or have a tree-nut allergy, it’s simple to adjust this recipe using nut-free butter spreads and toppings that you’d prefer. It’s a great opportunity to throw on an antioxidant boost of super foods like cacao nibs, flax seeds or chia seeds. I really like the combination of the banana, almond, sesame seeds, and coconut. It reminds me of Thai rice pudding.

With the use of coconut oil in the batter, in the cooking process, and the shredded coconut on top, this dish has a really nice background note of coconut.

My texture-averse three and five year old children licked their plates clean so I think this is a winner for any age!

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Gluten Free Crepes with Creamy Honey Almond Filling and Bananas

Makes 8 crepes

INGREDIENTS

*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

Crepes

  • 1 large egg plus 1 large egg white
  • 1 Tbsp. coconut oil
  • 3/4 c. almond milk
  • 1/2 c. water
  • 1/2 c.  almond meal
  • 1/2 c. rice flour
  • 1 Tbsp. melted butter
  • 2 Tbsp. non-fat Greek yogurt
  • pinch of salt
  • coconut oil cooking spray (regular vegetable oil cooking spray is fine as well, but the coconut oil cooking spray will impart a nice flavor to the crepes)
Filling
  • 1 c. part skim ricotta
  • 4 Tbsp. almond butter (other nut butters would work well too)
  • 2 Tbsp. honey
  • 1/2 tsp. cinnamon
  • pinch of freshly grated nutmeg (or ground nutmeg)
  • pinch of salt
  • 3-4 bananas, sliced, setting aside about 16 slices to top the finished crepes with (2 slices each)
Toppings
  • reserved sliced bananas
  • 1/2 c. slivered almonds
  • toasted sesame seeds (or black sesame seeds if available)
  • shredded unsweetened coconut
  • additional sweetener to drizzle on top if desired (honey, agave nectar, maple syrup)

INSTRUCTIONS

Crepe Batter
  1. Put all the ingredients (except the coconut oil cooking spray) in a blender or food processor and process until thoroughly combined.
  2. Let the batter rest in the refrigerator for 30 min. to an hour.

Filling and Toppings

  1. While the crepe batter is resting, blend all of the filling ingredients together (except the bananas) with a whisk or hand mixer, making sure the almond butter is completely incorporated. Set it aside in the refrigerator until ready to use.
  2. Dry-toast the slivered almonds over medium heat in a frying pan, shaking the pan often until you start to smell their aroma. Immediately remove from the pan and set aside.
  3. When the crepes are ready to cook, slice the bananas and set them aside.

Cooking the Crepes

  1. Heat a non-stick pan over medium heat. Spray with an even layer of coconut oil cooking spray.
  2. Measure out 1/4 c. of batter. Holding the pan up, pour the batter carefully into the center of the pan and immediately start to rotate the pan so that the batter will spread evenly in a circle shape until there is no more runny batter.
  3. Place the pan back on the stove and cook for 1-2 minutes. Using a thin spatula, carefully flip it onto the other side.
  4. Cook on the second side for another minute or until the crepe will slide easily out of the pan.
  5. Repeat until all the batter is gone.

If you have less than 1/4 cup of batter remaining, make the crepe anyways, a little more well done this time. I stuffed mine with bananas, folded it in half, and called it a mini banana taco. The kids loved it!

Assembling the Crepes

  1. Lay a crepe down on your serving plate and put 2 Tbsp. of creamy filling across the middle lengthwise, leaving about a one inch border on both sides. Top with slices of banana. Fold both sides in, then fold the bottom up and the top down. Carefully turn the crepe over so that the seam side is on the bottom.
  2. Garnish with a couple slices of banana, toasted almond slivers, a generous sprinkle of sesame seeds, and shredded coconut.
  3. Drizzle it with your favorite natural sweetener, such as honey, agave nectar, or maple syrup, if desired.

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