Description
Banana crepes are made with a blend of gluten free, lightly spiced with cinnamon and drizzled with chocolate hazelnut ganache.
Ingredients
For the crepes:
3 overripe bananas
2 egg yolks
4 eggs
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/4 cup whole milk
2 Tablespoons tapioca flour
2 Tablespoons coconut flour
2 Tablespoons Swerve confectioners
2 Tablespoons butter, melted
1/2 teaspoon cinnamon
For the ganache:
Instructions
For the crepes:
In a blender, combine all of the ingredients and blend together for about one minute. Strain the batter and place in the refrigerator. Allow to set and chill for at least twenty minutes.
Heat one or two 7” non-stick pans over medium heat. Add butter to the pan/s and once the butter has melted, add just enough batter to barely cover the bottom of the pan.
Cook until the edges are firm enough to flip and then cook and additional 30 seconds. Place parchment paper or wax paper between each cooked crepe.
For the ganache:
Over a double-broiler, melt 3 ounces or 85 grams of Kiss my Keto chocolate with hazelnuts.
Add 1/3 cup or 85 grams of heavy cream and mix together well. Remove from heat.
