Peanut Butter Banana Vegan Crepes Recipe 445 Food

PEANUT BUTTER & BANANA VEGAN CREPES RECIPE - (4.4/5)

Steps:

• Directions: 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!

VEGAN CREPES

Steps:

• Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.
• In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
• Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
• Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.
• Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
• Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
• Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
• Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
• Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
• Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.