Paleo Banana Crepes with Chocolate Fudge Sauce

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This Maximized version of the French favourite is definitely a must try! These delicious crepes are thin, light, irresistible and versatile. You can mix up the stuffing and toppings, and serve them for breakfast or dessert; the possibilities are endless! For variety, use different kinds of fruit or spread almond butter on the crepe before adding bananas.

Crepes

Ingredients

  • 6 large organic free-range eggs
  • 1 cup unsweetened almond milk
  • 3 tablespoons coconut flour
  • 2 teaspoons coconut oil, melted plus more for the pan
  • ¼ teaspoon sea salt

Directions

  1. Whisk together all ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.  Note: If you find the batter is too thin, add another couple teaspoons of coconut flour, and whisk again.
  2. Heat a crepe pan or iron skillet over medium-high heat.
  3. Place 1 tablespoon of coconut oil in the pan and coat the bottom and sides of the pan.
  4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter.  Fill any holes with a drop of batter, making sure the pan is fully covered.
  5. Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out onto a plate.
  6. Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 or 4 crepes or if they begin to stick.

Chocolate Fudge Sauce

Ingredients

  • 1 cup coconut milk, warmed
  • ½ cup unsweetened cacao powder
  • ¾ cup pitted dates
  • 1 teaspoon coconut oil, melted
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon sea salt

Note: If the dates are not fresh, soak them in boiling water for 10 minutes to soften before blending.

Directions

  1. Place all ingredients in a blender and blend for 30 seconds on high, until smooth. Serve as-is or warm over medium heat for 5 minutes for hot fudge sauce.
  2. Place a crepe on a plate. Slice bananas in a row across the crepe. Roll-up the crepe and drizzle chocolate fudge sauce across the top.

Check out the original recipe by Danielle Walker in her “Against All Grain” cookbook.

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Dr. B.J. Hardick

About Dr. B.J. Hardick

Raised in a holistic family, Dr. B.J. Hardick is the co-author of the best-selling Maximized Living Nutrition Plans, used in natural health clinics worldwide, and a contributing author for its follow-up publication, The Cancer Killers. Dr. Hardick shares his own journey dealing with heavy metal toxicity in Real Detox, his e-Book available on DrHardick.com. An organic food fanatic and green living aficionado, all Dr. Hardick’s passions are anchored in helping others achieve ecologically sound, healthy, and balanced lives. Learn More