Crepes With Honey, Bananas & Cashews

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READY IN: 45mins
YIELD: 12 crepes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, add eggs, egg yolks, water and milk and beat until well incorporated.
  • In a separate bowl, sift flour and salt and gradually add egg mixture, beating contiuously until well blended.
  • Finally, beat-in melted butter, making sure mixture is smooth. (You may need to strain through a sieve to remove any lumps.).
  • Cover bowl with plastic wrap and place in refrigerator for one hour.
  • Stir again before using.
  • Preheat a heavy-bottom, non-stick, 8 inch frying pan to medium-high heat.
  • Add 1 tablespoon of olive oil to pan and heat to medium-high heat.
  • Pour about 1/4 cup of crepe batter or more if required to cover the bottom of the frying pan.
  • Swirl in circles to spread batter over the entire bottom of pan.
  • (You do not want a thick crepe.).
  • Cook for 1 - 2 minutes on each side until lightly browned.
  • Place crepes one on top of the other as they are cooked and set aside.
  • Continue to cook crepes with remaining batter and adding one tablespoon of olive oil before cooking each crepe.
  • To serve, lay a crepe flat on a platter, spread with peanut butter and honey.
  • Using a half banana for each crepe, slice the bananas and place slices in the front edge nearest you, keeping the bananas about 2 inches in from each edge.
  • Start to roll the crepe over the bananas, then fold sides to the middle of the crepe.
  • Continue to roll crepe to the end.
  • Drizzle rolled crepes with honey and sprinkle with crushed cashews.
  • Serve with ice cream or whipped cream if desired.
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