…Banana Fosters Crepe…


¾ cup buckwheat flour

¼ cup teff flour

¼ tsp salt

4 eggs

1 cup almond milk

2 tbsp coconut oil

Filling ingredients

4 firm bananas, peeled, cut lengthwise

3 tbsp vegan butter

1/3 cup coconut sugar

1/3 cup dark rum

Bananas Foster Crepes


In a large bowl combine dry ingredients. Add in eggs and almond milk and whisk together to combine. Heat a medium skillet or crepe pan over medium heat. Add coconut oil and heat until melted. Add crepe batter and swirl to coat the pan (about ¼ cup). Cook until edges appear to dry then flip. Set aside. In a separate large sauté pan over low heat, combine coconut sugar and vegan butter. Stir until sugar dissolves. Add bananas and cook for 2-3 minutes. Add rum, and if sauce is hot enough, it will flame on its own. Otherwise, tilt pan away from you until it catches. Continue cooking until flame dies out. Divide bananas among crepes. Fold and pour remaining sauce on top.